How to Make These Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip:
- Preheat your oven to 425 degrees. We’ll start by making the salted caramel sauce, the apples for the pie dip, then the chips!
- Caramel Sauce — Add the 1/2 c of coconut sugar and coconut cream to a small pot over medium heat, stir and bring it to a boil. Once it reaches a boil, lower the heat to medium-low and allow this to slowly simmer for 30-35 minutes, or until it’s thickened and the sauce clings to the back of your spoon. Make sure to stir occasionally throughout these 30-35 minutes so that the caramel doesn’t burn on the bottom of your pot. Remove from heat, add in the sea salt and vanilla extract, then set aside.
- Apple Pie Dip — While the caramel sauce simmers, melt the butter in a separate small pot over medium heat, add in the cubed apples and cook these down for 5-6 minutes while stirring occasionally. Then add the ground cinnamon and 1 tbsp of sugar, stir and allow to cook through for another 5-6 minutes. Remove from the heat and stir the apples into the finished caramel sauce once the caramel sauce is finished.
- Cinnamon Sugar Chips — In a small bowl, thoroughly combine the sugar and ground cinnamon. Then cut your flatbread into chips, lay them on a baking sheet lined with parchment paper and brush them with melted butter before sprinkling with cinnamon sugar. Flip and repeat. Pop these into oven at 425 and bake for 4 minutes, then flip and bake for another 4 minutes.
- Pour the Salted Caramel Apple Pie Dip into a small serving bowl and plate together with the fresh Cinnamon Sugar Chips!
Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip – Tips & Tricks
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If you make these Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip
Ingredients
- Salted Caramel Apple Pie Dip:
- ½ c coconut or brown sugar
- 3/4 c coconut cream
- ½ tsp sea salt
- ¼ tsp vanilla extract
- 2 apples of your choosing, peeled and cubed
- 1 tbsp butter
- ½ tsp ground cinnamon or pumpkin pie spice
- 1 tbsp coconut or brown sugar
- Oven-Baked Cinnamon Sugar Chips:
- 2-3 flatbreads, depending on size (pita and lavash work great!)
- 2 tbsp melted butter
- ¼ c sugar
- 1 tbsp cinnamon
Instructions
- Preheat your oven to 425 degrees. We’ll start by making the salted caramel sauce, the apples for the pie dip, then the chips!
- Caramel Sauce — Add the 1/2 c of coconut sugar and coconut cream to a small pot over medium heat, stir and bring it to a boil. Once it reaches a boil, lower the heat to medium-low and allow this to slowly simmer for 30-35 minutes, or until it’s thickened and the sauce clings to the back of your spoon. Make sure to stir occasionally throughout these 30-35 minutes so that the caramel doesn’t burn on the bottom of your pot. Remove from heat, add in the sea salt and vanilla extract, then set aside.
- Apple Pie Dip — While the caramel sauce simmers, melt the butter in a separate small pot over medium heat, add in the cubed apples and cook these down for 5-6 minutes while stirring occasionally. Then add the ground cinnamon and 1 tbsp of sugar, stir and allow to cook through for another 5-6 minutes. Remove from the heat and stir the apples into the finished caramel sauce once the caramel sauce is finished.
- Cinnamon Sugar Chips — In a small bowl, thoroughly combine the sugar and ground cinnamon. Then cut your flatbread into chips, lay them on a baking sheet lined with parchment paper and brush them with melted butter before sprinkling with cinnamon sugar. Flip and repeat. Pop these into oven at 425 and bake for 4 minutes, then flip and bake for another 4 minutes.
- Pour the Salted Caramel Apple Pie Dip into a small serving bowl and plate together with the fresh Cinnamon Sugar Chips!
Nutrition
Calories: 397kcal
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