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This Apple Pie Dip with Cinnamon Sugar Chips delivers the warm, nostalgic flavors of apple pie in a quick, party-ready format.
Sweet, tender apples are cooked down with cinnamon and a hint of lemon for brightness, then paired with crisp, golden-baked tortilla chips dusted in cinnamon sugar.
While indulgent, this treat can also sneak in some nutritional perks—apples are naturally rich in fiber, vitamin C, and antioxidants, while cinnamon may help regulate blood sugar levels.
The baked chips reduce unnecessary fats compared to frying, keeping saturated fat content low.
It’s a fantastic choice for everyday snacking or entertaining because it requires minimal prep, cooks in under 30 minutes, and can be made ahead for convenience.
Perfect for family gatherings, game nights, or a cozy weekend treat.
Must-Have Tools for Perfect Results
Nonstick Saucepan
Essential for simmering apples evenly without sticking, making cleanup a breeze. Ideal for everything from sauces to soups.
Silicone Spatula
Perfect for stirring without scratching cookware, ensuring every bit of the apple mixture is incorporated. Great for batters and sauces too.
Baking Sheet
Necessary for baking the tortilla chips until perfectly crisp. Also works for roasting veggies or baking cookies.
Pastry Brush
Helps evenly coat tortillas with cooking spray or butter, giving a golden, even finish. Useful for glazing pastries or brushing marinades.
Chef’s Knife
Makes peeling, coring, and dicing apples quick and precise. A must-have for everyday chopping, slicing, and mincing.
Apple Pie Dip with Cinnamon Sugar Chips
Equipment
- 1 Nonstick Saucepan
- 1 silicone spatula
- 1 Baking sheet
- 1 Pastry brush
- 1 Chef’s knife
- 1 small mixing bowl
Ingredients
Apple Dip
- ⅓ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 cup water
- 3 large apples peeled, cored, diced into 1/4-inch cubes
- 3 tablespoons cornstarch
Cinnamon Sugar Chips
- 8 6-inch flour tortillas
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- Non-stick cooking spray
Instructions
- Prepare the Apple Mixture Ingredients: Start by gathering all the ingredients for the apple salsa. Peel and core three large apples, then carefully chop them into uniform 1/4-inch cubes to ensure even cooking. Measure out the brown sugar, granulated sugar, ground cinnamon, lemon juice, and water. Having everything prepped and ready makes the cooking process smooth and efficient.
- Combine Sugars, Spices, and Liquids in Saucepan: In a medium-sized nonstick saucepan, add the brown sugar, granulated sugar, and ground cinnamon. Stir these dry ingredients together briefly to blend their flavors. Next, pour in the lemon juice and water, stirring gently to dissolve the sugars and evenly distribute the cinnamon before adding the apples. This combination creates the sweet and tangy base of your apple salsa.
- Add Chopped Apples to the Pan: Carefully add the chopped apple pieces to the saucepan, ensuring they are fully submerged in the liquid mixture. Stir gently to coat the apples with the cinnamon sugar liquid. This step is crucial because it allows the apples to absorb the sweet, spiced flavors as they cook.
- Bring Mixture to a Boil Over Medium Heat: Place the saucepan over medium heat and let the apple mixture come to a gentle boil. Keep a close eye on it, stirring occasionally to prevent the sugars from sticking or burning on the bottom. Once boiling, the bubbling liquid indicates the cooking process is actively softening the apples.
- Simmer Until Apples Are Tender: Reduce the heat to low and let the mixture simmer gently. Allow the apples to cook until they become tender but not mushy, which usually takes about 10 minutes, depending on the apple variety. Stir occasionally during this period to ensure even cooking and prevent scorching. The apples should soften enough to be scoopable but still hold their shape.
- Mix Cornstarch Slurry to Thicken: Carefully remove about 1/2 cup of the cooking liquid from the saucepan and transfer it to a small mixing bowl. Add the cornstarch to this liquid and whisk vigorously until fully dissolved, creating a smooth slurry with no lumps. This mixture is vital for thickening the salsa to the perfect consistency.
- Incorporate Slurry Back into Saucepan: Pour the cornstarch slurry back into the saucepan with the simmering apples. Turn the heat back to low and stir constantly with a silicone spatula. Continue cooking and stirring until the salsa thickens noticeably, usually within a few minutes. This process helps the liquid develop a slightly gelled texture, making the dip scoopable and luscious.
- Transfer and Cool Apple Salsa: Once thickened, remove the saucepan from heat and carefully pour the warm apple salsa into a serving bowl. Allow it to cool at room temperature or chill briefly in the refrigerator. Cooling enhances the flavors and improves the dip’s texture for serving.
- Preheat Oven for Chips: Set your oven to preheat at 350°F (175°C). Proper preheating ensures even baking and crispiness of the tortilla chips, preventing undercooked or soggy results.
- Prepare Tortillas for Baking: Lay out the flour tortillas on a clean surface. Using a pastry brush, lightly coat both sides of each tortilla with non-stick cooking spray to promote browning and crisp texture. In a small bowl, combine the granulated sugar and ground cinnamon, whisking them together to distribute the cinnamon evenly.
- Apply Cinnamon Sugar Coating: Sprinkle the cinnamon sugar mixture liberally over both sides of the sprayed tortillas. Use your hands or a gentle patting motion to press the sugar into the surface, ensuring good adhesion. This step guarantees that each chip will have that perfect sweet-spiced crunch.
- Cut Tortillas into Chip Wedges: Using a sharp chef’s knife, cut each tortilla into 8 equal-sized wedges, similar to pizza slices. Uniform size is important to ensure all chips bake evenly and crisp up simultaneously.
- Arrange Chips on Baking Sheet: Place the tortilla wedges in a single layer on a baking sheet, making sure none overlap. Crowding can cause uneven baking and prevent the chips from crisping properly. If needed, bake in batches.
- Bake Until Golden and Crisp: Place the baking sheet in the preheated oven and bake the chips for 8 to 12 minutes. Keep a close eye on them as baking times can vary depending on your oven. Remove them once the edges start to turn a golden brown and the chips feel crisp to the touch.
- Cool and Transfer Chips for Serving: Carefully remove the baking sheet from the oven. Using a spatula, transfer the hot chips onto a cooling rack or serving plate. Cooling them completely helps maintain crispness and prevents sogginess.
- Serve and Enjoy Immediately: Serve the cooled cinnamon sugar chips alongside the apple pie dip. Encourage scooping and dipping for a fun and flavorful experience. This dish is best enjoyed fresh but can be stored briefly for later snacking.
Notes
- Use firm apples like Granny Smith, Honeycrisp, or Fuji for best texture and flavor.
- Lemon juice prevents apple browning and adds brightness.
- Simmer apples gently until tender but still holding shape.
- Mix cornstarch with reserved cooking liquid to avoid lumps before thickening the dip.
- Bake cinnamon sugar tortilla chips at 350°F for 8–12 minutes until golden and crisp.
- Spray tortillas with non-stick spray to help sugar stick and promote even browning.
- Cut tortillas evenly into wedges for uniform chip crispness.
- Store dip in an airtight container in the fridge for up to 4 days.
- Keep cinnamon sugar chips stored separately at room temperature to maintain crunch.
- Reheat chips briefly in oven to restore crispness if softened.
- Recipe can be made ahead; bake chips fresh for serving.
- Option to use gluten-free tortillas for a gluten-free version.
- Adding nutmeg or allspice to the apple mixture enhances flavor depth.
Chef’s Secrets for Outstanding Flavor
The secret to this dip’s rich flavor lies in balancing sweetness and acidity.
Adding lemon juice brightens the apples and prevents browning, while cinnamon enhances their natural sweetness without overpowering it. Simmering the apples gently allows the flavors to meld and the fruit to soften perfectly.
Don’t rush the simmering step—patience ensures tender, flavorful apples that hold their shape.
For the chips, baking at 350°F gives the perfect crispness without burning, and the non-stick spray helps the cinnamon sugar adhere beautifully.
Experiment with adding a pinch of nutmeg or allspice to the apple mixture for a subtle warm spice boost.
Serving Suggestions That Impress
This apple pie dip is a crowd-pleaser on its own but shines even more when paired creatively.
Serve it with homemade cinnamon sugar chips for a classic combo, or offer sliced fresh fruit like pears, apples, or even crisp jicama for a refreshing crunch contrast.
It also pairs well with vanilla or caramel ice cream as a fun dessert twist. For an adult gathering, try offering it alongside spiced nuts or ginger snaps for varied dipping options.
Consider serving it in a decorative bowl surrounded by the chips on a festive platter to elevate presentation.
Storage Tips for Freshness
Store the apple pie dip in an airtight container in the refrigerator for up to 4 days.
Before serving, bring it to room temperature or warm gently in the microwave for 30 seconds to revive its soft texture.
The cinnamon sugar chips are best stored separately in a sealed container at room temperature to maintain their crunch.
Avoid refrigerating chips, as moisture will cause them to soften.
If chips lose their crispness, a quick 3-5 minute reheat in the oven at 300°F will restore their texture nicely.
Frequently Asked Questions About Recipe
1. Can I use frozen apples for this recipe?
While fresh apples give the best texture and flavor, you can use frozen diced apples if fresh aren’t available. Thaw them completely and drain excess liquid before cooking to avoid a watery dip.
2. Are there gluten-free options for the chips?
Yes! Swap the flour tortillas for gluten-free corn tortillas. Just be sure they’re firm enough to hold up during baking. The sugar and cinnamon coating remains the same.
3. How do I prevent the dip from becoming too runny?
Ensure you whisk the cornstarch completely into the reserved liquid before adding back to the pan and cook it long enough to activate thickening. Avoid skipping this step for a scoopable consistency.
4. Can I prepare this recipe ahead of time?
Absolutely. The apple dip can be made a day in advance and chilled. Just bake the chips fresh before serving for maximum crunch.
5. What types of apples work best?
Firm and tart apples like Granny Smith, Fuji, or Honeycrisp are ideal. They hold texture well and balance sweetness, creating a flavorful dip.
This recipe is inspired by kitchenfunwithmy3sons and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
