Slice off the top stem side of the apple and then slice the apple into thin rounds, somewhere between 1/8″ to 1/4″ thick. A mandolin slicer works best so they are all the same thickness. Remove the seeds or the whole core. I leave the peel on to save time, but you can remove it.Dip one side of each apple slice into the dry Jello powder, then arrange in a single layer in your dehydrator or onto a parchment paper-lined baking pan.

Dehydrator: Turn the dehydrator to 135ºF. Allow the apples to dehydrate for 6 to 8 hours or until they are dried through.

Oven: Preheat the oven to 200ºF. Bake the apples slices for 1 hour, then flip them and allow to bake for another 1 to 2 hours until the chips are no longer moist. Flip occasionally and check them often.