Spelt Apple Chips

Snacking Smart

We all crave a satisfying mid-afternoon treat. These chips provide a healthy solution to that hunger. They combine nutritious whole grains with natural fruit. You avoid the sugar crash often caused by standard biscuits. The recipe uses simple pantry staples you likely own. You can make a batch for the week in minutes. Kids love the sweet crunch of these homemade crisps.

Fast, Healthy Snacking

You want a quick snack that still feels good. These chips solve the mid-afternoon slump. They use wholemeal spelt for a nutty crunch. Apple purée adds gentle sweetness and moisture. Cinnamon brings cosy flavour without fuss. The dough rolls easily and bakes fast. You get crisp, golden chips in under 30 minutes.

Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Cuisine: British

Courses: snack

Difficulty: Beginner

Servings: 6

Estimated Cost: 2.20

Calories: 125

Best Season: Fall

Dietary: Contains gluten

Description

Thin, cinnamon-spiked chips made with wholemeal spelt flour and apple purée. They bake crisp, store well, and make an easy lunchbox or tea-time snack.

Ingredients

150 g Wholemeal Spelt Flour (Plus extra for dusting)
1 tsp Ground Cinnamon (Warming spice)
0.5 tsp Baking Powder (Light lift)
1 pinch Fine Sea Salt (Balances sweetness)
120 g Apple Purée (Unsweetened, smooth)
1 tbsp Maple Syrup Or agave
1 tbsp Coconut Oil (Melted)

Instructions

1
Preheat oven to 180°C (160°C fan). Line 2 baking trays with parchment.
2
Whisk flour, cinnamon, baking powder, and salt in a bowl.
3
In a jug, whisk apple purée, maple syrup, and melted coconut oil.
4
Combine wet with dry. Stir to a dough, then knead briefly until smooth.
5
Halve dough. Roll the first half very thin, 2–3 mm, on a lightly floured sheet.
6
Cut into small rounds or triangles with a cutter or knife. Repeat with the second half.
7
Arrange on trays. Bake 14–18 minutes until golden at the edges and firm.
8
Cool on a wire rack. Chips crisp further as they cool. Store when fully cool.

Notes:

9
Thinner dough = crisper chips. Rotate trays halfway if your oven browns unevenly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 125kcal

% Daily Value *
Total Fat 3.5g6%
Saturated Fat 2.5g13%
Sodium 85mg4%
Potassium 110mg4%
Total Carbohydrate 21g8%
Dietary Fiber 3g12%
Sugars 6g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

If chips soften after storage, re-crisp in a 160°C oven for 3–5 minutes.
Cool completely before storing to prevent trapped steam.

Optional substitutions or variations

Sweetener: Swap maple for agave or runny honey (not vegan).
Oil: Use light olive oil or melted butter.
Spices: Add a pinch of nutmeg or ginger; or swap cinnamon for pumpkin spice.

Storage, make-ahead, serving

Storage: Airtight container at room temperature for 5–7 days.
Make-ahead: Roll and cut, freeze flat on a tray, then bag. Bake from frozen, adding 2–3 minutes.
Serving: Serve plain, with yoghurt for dipping, or drizzle with melted dark chocolate.

Keywords: healthy snack, spelt flour, apple chips, vegan, cinnamon, lunchbox

Tips & Variations

Get the perfect crunch

Roll as thin as a coin. Thick dough stays chewy.
If edges brown too fast, drop oven to 170°C and extend the bake by 2–3 minutes.
For extra snap, switch trays to the top shelf for the last 2 minutes.

Flavour twists

Cinnamon sugar dust: Mix 1 tsp caster sugar with 1/4 tsp cinnamon; sprinkle lightly after baking.
Savoury: Omit maple and cinnamon; add 1/2 tsp dried rosemary and a touch more salt.
Seedy: Press sesame or poppy seeds into the surface before cutting.

Conclusion

Bake a tray of Spelt & Apple Chips this week. You get crisp texture, warm spice, and gentle sweetness. Share a photo and tell me your favourite spice twist. Enjoy the crunch with a cup of tea.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-apple-chips-2/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!