Rinse your apples under cool running water and pat them dry with a clean cloth. Start with the cleanest fruit possible to avoid any grit on the finished product.

Using a mandoline slicer or sharp knife, slice apples into rounds approximately 1/8 inch thick for crispy chips or 1/4 inch for chewier texture. Aim for uniform thickness so every piece dehydrates at the same rate.

Mix 2 cups water with 1 tablespoon lemon juice in a bowl. Immediately submerge your apple slices for 2 to 3 minutes; this prevents enzymatic browning and keeps them looking bright and appealing.

Remove apples from the bath and lay them on paper towels or a clean cloth. Pat them completely dry; any surface moisture extends dehydration time and creates uneven results.

In a small bowl, combine 1 teaspoon cinnamon, 1 tablespoon sugar, and a pinch of salt if using. Sprinkle the mixture lightly over both sides of each slice as you arrange them on dehydrator trays.

Lay apple slices in a single layer on dehydrator trays, keeping them from touching or slightly overlapping. Overlapping slices will stick together and won't dry evenly.

Set your dehydrator to 160 degrees Fahrenheit and dehydrate for 4 to 6 hours for thin slices or 6 to 8 hours for thicker pieces. At this temperature, the apples dry slowly enough to retain flavor while preventing case hardening, where the outside hardens before moisture escapes from the center.

Apples are done when they bend slightly but don't break, with no visible moisture when you cut or fold a slice. Thin pieces should be completely crisp; thicker ones stay slightly pliable in the center with firm edges.