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Cannabis Apple Chips

Cannabis Apple Chips

Snacks | Easy |
Prep 10 min
Cook 2 hr
Total 2 hr 10 min
Servings 4 servings
Difficulty Easy
Ingredients 4

Ingredients

  • 3 Äpfel 3 Äpfel 3 Äpfel
  • 2 EL 2 EL Cannabis-Kokosöl
  • 1 TL 1 TL Zimt
  • 1 EL 1 EL Zucker
📖
Decarboxylation Guide Activate THC before cooking — Read the full guide →

Instructions

  1. 1
    Preheat oven to 212°F (100°C).
  2. 2
    Slice apples paper-thin.
  3. 3
    Melt cannabis coconut oil.
  4. 4
    Brush apple slices with oil.
  5. 5
    Sprinkle with cinnamon and sugar.
  6. 6
    Dry for 2 hours, flipping after 1 hour.
  7. 7
    Cool—they'll crisp up as they cool.

Pro Tips

  • The thinner the slices, the crispier the result.
  • Calculate dosage per portion.

Nutrition (estimated per serving)

210
Calories
11g
Fat
28g
Carbs
3g
Protein

Based on category averages. THC content depends on your strain and infusion method.

Frequently Asked Questions

How long do edibles take to kick in?
Cannabis edibles typically take 30–90 minutes to kick in, depending on your metabolism, body weight, and whether you've eaten recently. Always wait at least 2 hours before consuming more to avoid overconsumption.
How do I calculate the THC dosage for Cannabis Apple Chips?
Use our THC Edibles Calculator to calculate the exact THC mg per serving based on your strain's potency and the amount of cannabis used. A common starting dose for beginners is 5–10 mg THC per serving.
How much cannabis oil should I use for Cannabis Apple Chips?
Start with 1–2 teaspoons of cannabis-infused oil per batch. This typically results in 5–10 mg THC per serving, depending on your oil's potency. Use our THC Calculator for precision.
How do I store cannabis snacks to keep them fresh?
Store cannabis snacks in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Always label containers clearly and keep out of reach of children and pets.
S
Recipe Author Sophie Kane Reviewed for correct dosing, preparation & flavor accuracy. Verified by James K., Editor-in-Chief.

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