Slice apples to ⅛” thick, core each slice using a corer. I used the lid of a Soda Bottle.
Coat the sliced apples with the cinnamon and sugar.
Line a baking sheet with Parchment paper and cooking spray and line the apples flat on the pan. You may need to use two pans so that they are not overlapping.
Bake 2-3 hours, flipping half way until the chips are dry yet still soft.
Allow to cool completely before placing them in an air tight container for up to 1 week (if they last that long!).
Recipe by at https://laurasglutenfreekitchen.com/2018/10/cinnamon-apple-chips/