Chewy Applesauce Fruit Roll-Ups

Prep Time 5

Cook Time 4

Total Time 4 5

Servings strips

1 tablespoon honey or maple syrup optional, for extra sweetness
1 cup fresh or frozen fruit optional, pureed (strawberries, blueberries, or mango)

Preheat oven to 170°F (or the lowest setting your oven offers). Line a rimmed baking sheet with parchment paper.
Pour 2 cups of applesauce onto the lined baking sheet. If using optional fruit puree or honey, stir them into the applesauce first.
Spread into a thin, even layer about ⅛ inch thick using an offset spatula or the back of a spoon. Pay special attention to making the edges the same thickness as the center.
Place in the oven and prop the door open slightly with a wooden spoon for airflow. Bake for 4-6 hours.
Check at 4 hours. The fruit leather is done when it feels tacky but not sticky and peels cleanly from the parchment. If still sticky in the center, continue baking and check every 30 minutes.
Let cool completely on the pan. Cut into strips with scissors or a pizza cutter. Roll each strip with the parchment paper still attached.

Parchment only: Never use wax paper. It can melt at low oven temperatures.
Dehydrator method: Spread on dehydrator sheets, dehydrate at 135°F for 6-8 hours until tacky but not sticky.
Storage: Room temperature in an airtight container for up to 2 weeks. Refrigerator for up to 1 month. Freezer for up to 3 months.
Spread evenly: The most common issue is uneven thickness. Thin edges will get brittle while thick centers stay sticky.
Already too dry? Still perfectly edible, just more like a chip. It still tastes great.