This is interesting - I've been making them for 15 years now and do them a bit differently.
some things I found:
Granny smith (green apples) are too tart, so you'd need more sugar
removing the peelings is better because they become little hard bits for kids to get caught in their throat
Removing the core also for the above reason
145 degrees Celsius for 12 hours makes them awesomely crunchy
I start to make them about 6pm, when they're done in the morning, they're ready for school lunches
If the apples are fresh, you can speedily remove the peelings & core using a hand-cranked apple peeler (they're like $10)
I cut the apple into quarters, remove the core with a paring knife, then the outer peeling.
After doing 12-15 apples (I choose large apples) I then take each quarter and cut them into smaller slivers-each one makes 4-5
and put them in a bowl after doing a bunch, I'll sprinkle a mixture of cinnamon & sugar mixed-1 part cinnamon to 3 parts sugar
over them, stirring them around gently with a spatula or big spoon, until they all have a bit on them. then I lay them on the trays in circular rows. each tray holds about 3-4 apples worth of chips - more if the apples are smaller
Oh! they stay crunchy longer if you keep them in a glass jar- I reuse spaghetti sauce jars (since they can't be recycled here)
My local food bank LOVES it when I send them some. I usually make 8 jars worth each time because I have 8 trays (I've killed a dehydrator & reused the trays)
Here's what they look like:
Trust me - they are tasty..and VERY addictive! Let me know how you made out - peace!