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Preheat the oven to 225°F.
Slice apples as thinly as possible, about 1/8-inch or thinner (use a mandolin if you have one).
Arrange slices in a single layer on 2 parchment paper-lined baking sheets.
Sprinkle with cinnamon.
Bake 1 1/2 hours; flip slices and continue baking 1 1/2 hours longer or until completely dry and crisp (they will not crisp more upon cooling).
Timing will vary depending on the moisture content of the apples and the thickness of the slices. Let cool. Store in an airtight container up to 1 week.