Wash apples well. Peel if desired (skins add fiber and chew). Core using an apple corer or knife. Slice into ⅛–¼ inch thick rounds or wedges.

In a large bowl, stir together 4 cups water and 4 tablespoons lemon juice.

Drop apple slices directly into the lemon water as you cut. Stir gently to coat. Soak 5–10 minutes.

Remove slices, drain well, and pat dry with a clean towel.

Lay slices in a single layer on dehydrator trays or oven-safe racks.

Set dehydrator to 135°F. Dry 6–12 hours until leathery with no damp spots, or fully crisp if you prefer chips. If using an oven, set to the lowest setting, prop door slightly open, and dry 6–12 hours, rotating trays if needed.

Let slices cool completely. Store loosely in a jar for 5–7 days, shaking daily. If condensation appears, return to dehydrator briefly.

Transfer to airtight jars or vacuum-sealed bags. Store in a cool, dark place up to 1 year.