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.