I definitely prefer them peeled. And they can be cut up once the slices are dehydrated. I have used Fuji's successfully in the past, but I can't say I have tried a bunch of different kinds. I just use this with 4 extra trays.
Plus 1 on the fugi apples. I leave the skin on. Great snack. I have a 5 tray lem dehydrator. Works great
I should add that after I peel and core my apple I don't cut wedge slices. I cut rings so that they are flat and I use a mandolin so that they are uniform thickness. If you cut in traditional Apple wedge type slices they will be thicker next to the peel and they won't dehydrate evenly.
They tell you to dip the slices in a little lemon juice to keep them from turning brown. One year I used orange juice instead, and that is now the only way I dry apples. The orange leaves a sweeter "glaze" that make those slices disappear faster than popcorn on a park bench. Just requires a little extra clean up effort on your drying shelves.
I've got a round one very similar to Slade's, has worked very well on all the fruit we've tried except bananas, for some reason I can't get them to dry out crip like the banana chips in the store. Apples, strawberries and mango are favorites and have always come out really well. Finally made deer jerky with it, all of it was gone by the next day.
