Apple Pie Dip Cinnamon Chips

Apple Pie Dip with Cinnamon Sugar Tortilla Chips brings the cozy flavor of classic apple pie to your snack table with a fun shareable twist. Tender spiced apples become a glossy warm dip while the oven baked tortilla chips are sweet and crisp. This has been our go to treat for holiday gatherings and potlucks because it disappears quickly and everyone always asks for the recipe.

This recipe always reminds me of fall fairs and the scent of cinnamon drifting through the kitchen. The first time I made it for a family movie night it became an instant favorite my daughter still talks about dipping chips into apple pie filling and I do not blame her.

Ingredients

• Apples: choose firmer varieties like Fuji or Granny Smith for the best texture during cooking they hold their shape instead of turning mushy
• Brown sugar: brings in that classic caramel flavor and gives richness to the dip
• Granulated sugar: balances the brown sugar and helps the tortilla chips get crispy and sweet
• Ground cinnamon: the real hero for fall flavor always choose fresh fragrant cinnamon
• Fresh lemon juice: helps the apples stay bright and adds a slight tang
• Cornstarch: thickens the dip to a spoonable texture go for a fresh box so it works well
• Flour tortillas: big soft flour tortillas make the best crisp chips look for ones without any cracks
• Nonstick cooking spray: makes the tortillas golden and perfectly crisp you can substitute melted butter if you like

Step-by-Step Instructions

Prep the Apples:

Peel core and chop apples into quarter inch cubes. Make sure the pieces are uniform for even cooking and spoonability

Mix and Cook the Apples:

Combine apples brown sugar granulated sugar cinnamon and lemon juice in a bowl. Transfer to a large skillet or saucepan with 1 cup water. Bring to a boil over medium high heat then immediately cover and lower heat to medium low. Simmer gently for about ten minutes until the apples are soft but not falling apart

Thicken the Dip:

Spoon out half a cup of the hot liquid from the pan and whisk with cornstarch in a small bowl until totally smooth. Slowly pour this back into the apples and stir constantly. Let it simmer for a few minutes until the mixture thickens and becomes glossy

Finish and Cool:

Taste the dip adjust sweetness if you like remove from heat and let cool slightly. You can serve it warm or chill it in the fridge depending on preference

Make the Cinnamon Sugar Chips:

Set your oven to three hundred fifty degrees. In a small bowl combine granulated sugar and ground cinnamon. Spray each side of the tortillas with nonstick spray or brush with butter then sprinkle both sides with cinnamon sugar mix. Cut each tortilla into eight wedges. Spread in a single layer on a baking sheet do not let them overlap.

Bake and Cool Chips:

Bake wedges for nine to twelve minutes until golden brown and crisp. Keep an eye so they do not burn. Transfer chips to a wire rack to cool and crisp up fully

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I love using Granny Smith apples the tartness pairs perfectly with the sweet cinnamon sugar and creates that same pop you get from classic apple pie. The first time my family made this for Thanksgiving the little ones ended up licking the bowl clean without any help from the adults.

Storage Tips

If you have leftover apple pie dip store it in an airtight container in the fridge for up to four days. Gently reheat it on the stove over low heat with a splash of water to bring back the glossy texture. Keep the cinnamon sugar chips in a sealed bag or container at room temperature for maximum crunch. Do not refrigerate the chips or they can soften.

Ingredient Substitutions

Feel free to use whatever apples you have just watch the cooking time. Softer apples cook down faster and can get a little mushy but will still taste good. For added richness brush the tortillas with melted butter in place of spray. Cornstarch can be swapped for arrowroot if needed.

Serving Suggestions

Pile the warm apple dip into a pretty bowl surrounded by chips for parties. For an over the top treat scoop some vanilla ice cream in a dish and drizzle apple dip on top. Add a handful of roasted chopped pecans or walnuts for even more flavor.

Cultural and Historical Context

Apple pie is a classic American dessert but making it as a dip with ready made tortillas is a clever shortcut that fits busy lives today. This dessert taps into nostalgic autumn flavors with a modern twist. Crunchy chips make it playful and perfect for group snacking.

Recipe FAQs

→ Which apples work best for the dip?

Firmer apples like Fuji or Granny Smith hold their shape well during cooking, providing the best texture. Softer varieties can be used, but monitor their cooking time carefully.

→ How do you keep tortilla chips crispy?

Bake chips in a single layer, allowing air to circulate. After baking, cool them completely on a wire rack before storing to maintain crispness.

→ Can the dip be served cold?

Yes, the apple mixture is delicious either warm or chilled, depending on your preference or the occasion.

→ What can I use instead of flour tortillas?

You may substitute corn tortillas or use pre-made cinnamon sugar pita chips as a tasty alternative.

→ How should leftovers be stored?

Keep both the apple dip and chips in separate airtight containers. Refrigerate the dip for up to 3–4 days and reheat gently if desired.