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When making dried apples, how does one control for whether the apples come out crunchy or chewy? Is it a matter of equipment (eg: dehydrator vs oven vs sun dried), the type of apples, additives, something else?

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It's just how long you dry them. Thin apple slices work best for crunchy chips and then just dry them till they're crunchy - sometimes as much as 18-20 hours. Soft, chewy dehydrated apples just go for a shorter time.

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