How to Make These Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip:
This treat pairs crisp, warm cinnamon-sugar flatbread chips with a rich, salted caramel apple pie dip. The dip is essentially a caramel sauce enriched with tender stewed apples, creating the classic apple-pie flavor in dip form. The chips are fast to prepare and bake in just a few minutes, making this a quick dessert or party snack that’s both nostalgic and irresistible.
- Preheat your oven to 425°F (220°C). Start by preparing the salted caramel sauce, then cook the apples for the dip, and finally make the cinnamon sugar chips.
- Caramel Sauce — In a small pot over medium heat, combine 1/2 cup coconut or brown sugar with 3/4 cup coconut cream. Stir and bring to a gentle boil, then reduce the heat to medium-low and simmer slowly for 30–35 minutes, or until the mixture has thickened and coats the back of a spoon. Stir occasionally during simmering to prevent burning. Remove from heat, stir in 1/2 teaspoon sea salt and 1/4 teaspoon vanilla extract, then set aside to cool slightly.
- Apple Pie Dip — While the caramel simmers, melt 1 tablespoon butter in a separate small pot over medium heat. Add 2 peeled and cubed apples and cook 5–6 minutes, stirring occasionally, until the apples soften. Add 1 tablespoon sugar (coconut or brown) and 1/2 teaspoon ground cinnamon or pumpkin pie spice, stir, and cook another 5–6 minutes until the apples are tender but still hold some texture. Remove from heat and fold the cooked apples into the finished caramel sauce.
- Cinnamon Sugar Chips — Combine 1/4 cup sugar and 1 tablespoon ground cinnamon in a small bowl. Cut 2–3 flatbreads (pita, lavash, or similar) into chip-sized triangles. Place the pieces on a parchment-lined baking sheet, brush both sides lightly with 2 tablespoons melted butter, and sprinkle both sides with the cinnamon-sugar mixture. Bake at 425°F for 4 minutes, flip the chips, then bake another 4 minutes until golden and crisp.
- Pour the salted caramel apple pie dip into a small serving bowl and arrange the warm cinnamon sugar chips on a platter for dipping. Serve immediately while the chips are still crisp and the dip is warm or at room temperature.
Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip – Tips & Tricks
Quick tips
- If the caramel thickens too much while cooling, gently rewarm it over low heat or stir in a teaspoon of coconut cream to loosen it.
- Choose apples that hold some texture when cooked, like Honeycrisp, Gala, or Fuji, so the dip has pleasant apple pieces rather than a puree.
- For extra flavor, toast a pinch of nutmeg with the cinnamon or add a splash of lemon juice when cooking the apples to brighten the taste.
- Keep an eye on the flatbread chips while baking — ovens vary and thin pieces can brown quickly.
Serving suggestions
Serve this dip warm with the freshly baked chips for the best contrast of textures. It makes a great addition to holiday gatherings, a cozy movie night snack, or a casual dessert at a small get-together. You can also serve the dip with apple slices, pretzel sticks, or graham crackers for variety.
Storage
Store leftover caramel apple dip in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in short bursts in the microwave, stirring between intervals. The chips are best enjoyed the same day; if you need to store them, cool completely and keep in an airtight container to preserve crispness, though they will soften over time.
Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip
Ingredients
- Salted Caramel Apple Pie Dip:
- ½ cup coconut or brown sugar
- 3/4 cup coconut cream
- ½ tsp sea salt
- ¼ tsp vanilla extract
- 2 apples, peeled and cubed
- 1 tbsp butter
- ½ tsp ground cinnamon or pumpkin pie spice
- 1 tbsp coconut or brown sugar (for the apples)
- Oven-Baked Cinnamon Sugar Chips:
- 2–3 flatbreads (pita, lavash, or similar)
- 2 tbsp melted butter
- ¼ cup sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 425°F (220°C). Prepare the caramel sauce, then the apples, and finally the chips.
- For the caramel, combine ½ cup coconut or brown sugar with 3/4 cup coconut cream in a small pot. Bring to a boil over medium heat, then reduce to medium-low and simmer 30–35 minutes until thickened, stirring occasionally. Remove from heat and stir in ½ tsp sea salt and ¼ tsp vanilla extract.
- While the caramel cooks, melt 1 tbsp butter in another small pot. Add the cubed apples and cook 5–6 minutes until slightly softened. Add 1 tbsp sugar and ½ tsp cinnamon, cook another 5–6 minutes. Remove from heat and fold the apples into the caramel.
- Make the chips by mixing ¼ cup sugar with 1 tbsp cinnamon. Cut flatbreads into triangles, brush both sides with 2 tbsp melted butter, and sprinkle with the cinnamon sugar. Bake on a parchment-lined sheet at 425°F for 4 minutes, flip, then bake an additional 4 minutes until crisp and golden.
- Serve the dip in a small bowl alongside the warm cinnamon sugar chips. Enjoy immediately for the best contrast of warm dip and crisp chips.
Nutrition
Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.
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