Apple Pie Dip Cinnamon Chips (Print Version)

Sweet apples meet cinnamon sugar chips, creating the perfect cozy fall treat for snacking or sharing.

# Ingredients:

→ For the Dip

01 - 5 medium apples, peeled, cored, and chopped into ¼-inch cubes

02 - 1/3 cup packed brown sugar

03 - 2 tablespoons granulated sugar

04 - 2 teaspoons ground cinnamon

05 - 1 teaspoon fresh lemon juice

06 - 1 cup water

07 - 2 tablespoons cornstarch

→ For the Chips

08 - 8 flour tortillas (6-inch)

09 - 1/3 cup granulated sugar

10 - 1 ½ teaspoons ground cinnamon

11 - Non-stick cooking spray

# Directions:

01 - Stir diced apples, brown sugar, granulated sugar, ground cinnamon, and lemon juice in a medium mixing bowl.

02 - Add the apple mixture to a saucepan or large skillet with 1 cup of water. Bring to a boil, cover with a lid, then reduce heat to medium-low and simmer until apples are tender, about 10 minutes.

03 - Remove ½ cup of cooking liquid and whisk in the cornstarch. Pour this slurry back into the pan and stir well. Continue cooking until dip thickens to desired consistency.

04 - Remove from heat. Serve dip warm or chilled as desired.

05 - Preheat oven to 350°F.

06 - In a small bowl, whisk together granulated sugar and ground cinnamon.

07 - Spray both sides of each tortilla with non-stick cooking spray or brush with melted butter. Sprinkle both sides with the cinnamon sugar mixture.

08 - Cut each tortilla into 8 wedges and arrange in a single layer on a baking sheet.

09 - Bake in the preheated oven for 9-12 minutes or until chips are golden brown and crisp. If needed, bake in two batches.

10 - Cool chips on wire racks and serve at room temperature with the dip.

# Notes:

01 - Firmer apples like Fuji and Granny Smith work better for the recipe as they hold up during cooking.

02 - Adjust sweetness to taste, especially when using tart apples like Granny Smith.

03 - This dip can also be used as a topping for fall-themed desserts like ice cream.

04 - For best storage, keep leftovers in an airtight container for 3-4 days and reheat slowly on the stovetop.

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