Forget everything you know about fries. These apple fries are crisp, golden, cinnamon-sugary sticks of happiness that taste like a carnival and a cozy fall day had a baby. They’re fast, ridiculously good, and they make plain apples feel like a cheat code.
Zero deep-fryer intimidation, zero soggy sadness—just a crunchy, warm treat that slaps. Ready to turn a bag of apples into a “wait, you made these?” moment?
What Makes This Recipe So Good
- Crunch without the grease: A light cornstarch coating turns tender apple slices into crispy, fry-shaped perfection.
- Cinnamon-sugar magic: A warm, sparkly dusting locks in flavor and nostalgia. Think churro energy, but fruity.
- Quick and flexible: Air fryer, oven, or skillet—use what you’ve got.
You’ll be snacking in under 20 minutes.
- Dip-friendly: Caramel, yogurt, chocolate, or peanut butter. Choose your adventure.
- Kid and adult approved: It’s dessert that doubles as a smarter snack. Win-win.
What You’ll Need (Ingredients)
- 4 firm apples (Honeycrisp, Pink Lady, or Granny Smith)
- 1/3 cup cornstarch (or arrowroot)
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar (or coconut sugar)
- 1/4 teaspoon fine salt
- 1–2 tablespoons neutral oil (avocado, canola) or melted butter
- Optional dips: Warm caramel sauce, vanilla Greek yogurt, melted dark chocolate, peanut butter
- Optional boost: Pinch of nutmeg or cardamom
Instructions
- Prep the apples: Peel if you want a uniform texture (skins on are fine too).
Core and slice into fry-like sticks, about 1/2-inch thick.
- Dry them: Pat the slices thoroughly with paper towels. Moisture = soggy. This step matters.
- Coat with starch: Toss apples in cornstarch until lightly dusted.
Shake off excess. You want a thin, even coat.
- Mix the magic: In a small bowl, combine sugar, cinnamon, salt, and optional spices.
- Choose your method:
- Air Fryer: Toss apples with 1 tablespoon oil. Air fry at 390°F (200°C) for 8–10 minutes, shaking halfway, until golden and crisp.
- Oven: Preheat to 425°F (220°C).
Toss apples with 1–2 tablespoons oil. Spread on a lined sheet. Bake 12–15 minutes, flipping once.
- Skillet: Heat a thin layer of oil over medium-high.
Fry in batches 2–3 minutes per side until crisp. Drain on paper towels.
- Finish: While hot, toss apples with the cinnamon-sugar mix so it sticks beautifully.
- Serve: Plate immediately with your favorite dip. Try caramel + sea salt for instant applause.
Keeping It Fresh
- Short-term: Store cooled apple fries in an airtight container for up to 24 hours.
They’ll soften—no biggie.
- Re-crisp: Air fryer 3–4 minutes at 380°F, or oven 5–7 minutes at 400°F. Skip the microwave, unless you like limp fries (you don’t).
- Make-ahead tip: Slice apples and store in cold water with a splash of lemon for up to 8 hours. Drain and pat dry before cooking.
Health Benefits
- Fiber-rich: Apples support digestion and help keep you full.
Skin-on = more fiber, FYI.
- Lower sugar control: You decide the sweetness. Use less sugar or swap in coconut sugar.
- Antioxidants: Apples bring polyphenols that support heart health and fight oxidative stress. Science, but tasty.
- Lighter than donuts: Baked or air-fried means less oil without losing the crunch.
Avoid These Mistakes
- Skipping the pat-dry: Wet apples steam, not crisp.
Paper towels are your friend.
- Too thick or too thin: Keep slices around 1/2 inch. Matchstick-thin burns, wedges stay soggy.
- Overcrowding: Give them space. Batch cook for even browning and snap.
- Adding sugar too early: Coat with starch first, cook, then toss in cinnamon-sugar.
Otherwise you’ll caramelize into chaos.
- Wrong apple choice: Mealy apples = sad fries. Use crisp, tart-sweet varieties.
Alternatives
- Gluten-free: Already is. Just check dip ingredients.
- Refined-sugar-free: Use maple sugar or skip sugar and dust with cinnamon only.
- Spice swap: Pumpkin spice, chai spice, or a pinch of cayenne for sweet heat.
- Dairy-free: Use oil instead of butter and pick dairy-free dips.
- Crunch upgrade: Sprinkle crushed graham crackers or toasted coconut after coating.
FAQ
Do I have to peel the apples?
No.
Peeling gives a uniform texture, but leaving skins adds color, nutrients, and a tiny bit of chew. Your call.
Which apples work best?
Honeycrisp, Pink Lady, and Granny Smith are top-tier. They’re firm, juicy, and keep their shape under heat.
Can I make them without oil?
Yes, especially in an air fryer.
They’ll be a touch less golden, but still crisp if you dry and space them well.
How do I keep them from browning before cooking?
Toss sliced apples in cold water with a teaspoon of lemon juice. Drain and pat dry thoroughly before coating.
What dips pair best?
Warm caramel, vanilla yogurt with a drizzle of honey, melted dark chocolate, or peanut butter. IMO, caramel + flaky salt is elite.
Wrapping Up
Apple fries are the fast, crunchy treat that lives between dessert and snack—no deep-fry drama required.
With a crisp starch coat and that cinnamon-sugar finish, they’re pure crowd-pleaser energy. Keep a few apples on standby, and you’ve always got a five-star snack up your sleeve. Try them once, and good luck making “just one batch.”