Apple Pie Dip with Cinnamon Sugar Chips is a super fun twist on the classic flavors of apple pie. Sweet apples simmered with cinnamon and sugar until soft and perfectly scoopable with homemade cinnamon sugar tortilla chips that you bake in the oven until crisp–you’ll love this sweet salsa for a snack, appetizer, or dessert!
Apple Pie Dip with Cinnamon Sugar Chips
We always have apples in the house, so it’s extra easy to whip up a bowl of Apple Salsa with Cinnamon Sugar Chips for movie night, a fun dessert for taco night, or even a yummy lunch box treat. It tastes so much like a deconstructed apple pie! And this is much quicker to make than a whole pie.
If you love apple desserts, you’ll want to try these! Caramel Apple Rice Krispie Treats | Apple Sauce Bread | Apple Blondies with Maple Glaze | Baked Apple Donuts
The Ingredients
Here’s what you’ll need to make the Apple Salsa with Cinnamon Sugar Chips (the exact measurements and full recipe instructions are below in the printable recipe card):
- Apples – You can use more tart apples, such as Granny Smith, or sweeter apples–whichever you prefer.
- Lemon juice – Fresh lemon juice is always best, but the lemon juice from a bottle works well too.
- Brown sugar
- Cinnamon
- Water
- Cornstarch
- Flour tortillas – Use regular 6-inch flour tortillas
- Non-stick cooking spray – This spray will be used to lightly coat both sides of the tortillas to allow them to crisp up in the oven and for the cinnamon and sugar to stick nicely to the tortillas.
How to Make Apple Pie Dip with Cinnamon Sugar Chips
- Peel and core the apples and cut them into 1/4-inch cubes.
- In a medium saucepan, combine the brown sugar, granulated sugar, and ground cinnamon. Add the lemon juice and water. Stir in the cubed apples.
- Heat the apple mixture over medium heat until it comes to a boil. Reduce the heat to low and simmer until the apples are tender, about 10 minutes (cooking time depends on the type of apples used).
- Remove about 1/2 cup of the cooking liquid from the pan and pour into a small bowl. Add the cornstarch and mix well. Pour the mixture back into the saucepan. Cook on low, stirring constantly, until thickened. Pour the salsa into a serving bowl to cool.
- Spray both sides of the flour tortillas with non-stick cooking spray. In a small bowl, whisk together the sugar and cinnamon. Sprinkle the sugar mixture over both sides of each tortilla.
- Cut each of the tortillas into 8 wedges.
- Place the wedges of tortilla in a single layer on sheet pans.
- Bake the tortilla chips (you may have to do this in several batches) at 350ºF for 8-12 minutes until they are beginning to brown around the edges. Remove the chips from the cookie sheets with a spatula and place on a serving dish.
- Serve the apple salsa and chips together for dipping.
Substitutions
Pie Crust – Instead of tortillas, you can unroll refrigerated pie crust and cut it into bite-sized pieces. Sprinkle with cinnamon and sugar, then bake until golden brown and use as chips for the apple salsa.
Nutmeg – Add a light sprinkle of ground nutmeg to the cinnamon and sugar mixture.
Tart vs Sweet Apples – If you’d like a more tart flavor to your salsa, go for an apple such as a Granny Smith that is more sour. If you prefer a sweeter flavor, try a classic sweet baking apple, like Golden Delicious.
How to Store Leftovers
Keep the leftover salsa in an airtight food storage container in the refrigerator for up to three days. The chips can be kept in a zip-top bag at room temperature.
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Apple Pie Dip
Ingredients
Apple Salsa
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 cup water
- 3 large apples (or 4 medium apples) peeled, cored, and chopped into 1/4-inch cubes
- 3 tablespoons cornstarch
Tortilla Chips
- 8 6-inch flour tortillas
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- non-stick cooking spray
Instructions
Apple Salsa
- In a medium saucepan, combine the brown sugar, granulated sugar, and ground cinnamon. Add the lemon juice and water. Stir in the cubed apples.
- Heat the apple mixture over medium heat until it comes to a boil. Reduce the heat to low and simmer until the apples are tender, about 10 minutes (cooking time depends on the type of apples used).
- Remove about 1/2 cup of the cooking liquid from the pan and pour into a small bowl. Add the cornstarch and mix well. Pour the mixture back into the saucepan. Cook on low, stirring constantly, until thickened. Pour the salsa into a serving bowl to cool.
Tortilla Chips
- Preheat oven to 350F.
- Spray both sides of the flour tortillas with non-stick cooking spray. In a small bowl, whisk together the sugar and cinnamon. Sprinkle the sugar mixture over both sides of each tortilla.
- Cut each of the tortillas into 8 wedges and place the wedges in a single layer on sheet pans. Bake the tortilla chips (you may have to do this in several batches) at 350F for 8-12 minutes until they are beginning to brown around the edges.
- Remove the chips from the cookie sheets with a spatula and place on a serving dish.
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12 comments on “Apple Pie Dip with Cinnamon Sugar Chips”
So good! And easy to make for any party gatherings…making right now for the 2nd time
Thank you Julie!
Addition to my previous comment. I did take about 3/4 of the apple and put them in my immersion blender to get more of a salsa consistency. I also added some of juice from the pickled jalapeños to add more of a salsa taste. All in all it turned out GREAT!
Great idea! Sounds delicious.
I’ve been looking all over for an apple salsa recipe like the one I used to buy..unfortunately they aren’t in business anymore. This was pretty close. I think theirs had more ingredients than just apples. I used low carb brown sugar and low carb sugar and it turned out fine. I like it with a little more kick so I added some pickled jalapeños I got from Trader Joe’s. Just what it needed!! Will definitely be making again…I have a surplus of apples. I wonder if this could be frozen? I freeze apple sauce with no problems. Might try a small jar and see what happens.
Thank you Beth! Yes, this dip will freeze well.
You can’t make a 14 inch cube out of an apple, they don’t come that big.
Hi Roland. That was a typo. 1/4 inch cubes. I’ve corrected that. Thanks.
I doubled the apple salsa and found 6 Tablespoons of corn starch to be too much. Was it just me or should it be teaspoons.
Sorry about that Bonnie. The 3 tablespoons is correct for the regular recipe, but I could see where 6 might be too much when doubling. If you liked the flavor and recipe and are doubling it in the future I would recommend starting with the 3 tablespoons and adding until the right consistency.
Just made this tonight and it was a hit! We brushed the tortillas with melted butter and they are declicious even without the apple salsa. Thank you for this fun and easy recipe!
I got a lots apples then saw this wish me luck ty