Crispy Apple Pie Dip Recipe with Easy Cinnamon Sugar Chips

Close your eyes for a second and imagine the cozy aroma of spiced apples bubbling away on your stovetop—cinnamon and nutmeg wafting through the kitchen, warm and sweet, like the best autumn day you could ever dream up. Now picture yourself reaching for a golden, crisp chip dusted in cinnamon sugar (maybe still a little warm from the oven), scooping up a generous spoonful of apple pie dip. I swear, the first time I made this Crispy Apple Pie Dip with Cinnamon Sugar Chips, I knew right away it was one of those recipes that would become a family legend.

Let’s face it, there’s something magical about fall snacks—especially when apples are at their peak. My grandma used to make apple pie filling from scratch, and as a kid (when I was knee-high to a grasshopper), I’d sneak spoonfuls straight from the pot. Years later, I found myself craving those familiar flavors but wanting something easy, snackable, and—if I’m honest—dangerously addictive. That’s when the idea for this apple pie dip hit me. One rainy weekend, I decided to try pairing classic pie filling with homemade cinnamon sugar chips. The result? Pure, nostalgic comfort in every bite.

Let me tell you, my family couldn’t stop grabbing chips right off the baking tray, dipping them again and again (and I really can’t blame them). Every time I’ve brought this to a potluck or served it as a sweet treat on movie night, it vanishes before I can even sneak a second helping. Honestly, I wish I’d thought of this years ago—it’s perfect for cozy gatherings, holiday parties, or just brightening up your Pinterest snack board. I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s officially a staple for family get-togethers and gift baskets. It’s the kind of snack that feels like a warm hug, and you’re going to want to bookmark this one for sure!

Why You’ll Love This Crispy Apple Pie Dip Recipe

• Quick & Easy: You’ll have this apple pie dip and cinnamon sugar chips ready in under 45 minutes—perfect for busy fall weekends or those last-minute snack attacks.
• Simple Ingredients: No fancy grocery trip required—just apples, spices, tortillas, and pantry basics. Most of these are probably hanging out in your kitchen right now.
• Perfect for Autumn Gatherings: Whether it’s brunch, a potluck, or a festive holiday party, this recipe fits right in. It even works as a sweet after-school snack for hungry kids.
• Crowd-Pleaser: Kids and adults both rave about it. Trust me, the cinnamon sugar chips disappear fast, and the apple pie dip is always scraped clean!
• Unbelievably Delicious: The combination of crisp, sweet chips and gooey, spiced apple dip tastes just like the best parts of apple pie—without the fuss of rolling dough.

What makes this recipe stand out? It’s not just another apple dip. The cinnamon sugar chips are baked until perfectly crisp (no frying mess!), and the apple pie filling is simmered with a touch of butter for a rich, caramel-like flavor. I’ve tweaked the spice blend over countless batches—just the right hit of cinnamon, nutmeg, and a pinch of salt for balance. You know what makes it even better? You can adjust the sweetness, swap in your favorite apples, or even add a splash of vanilla for extra depth.

This isn’t just a good snack—it’s the kind that makes you pause after the first bite and think, “Wow, that’s exactly what I needed.” It’s classic comfort food made easier and lighter, but with all the soul-soothing flavors you crave. Plus, you get bonus points for serving something that looks gorgeous on a party table (hello, Pinterest-worthy!). Whether you’re impressing guests or treating yourself after a long day, this apple pie dip is always the right choice.

What Ingredients You Will Need

This Crispy Apple Pie Dip with Cinnamon Sugar Chips uses wholesome, everyday ingredients to deliver bold, nostalgic flavor—without the hassle. Most of what you need is probably already in your pantry or fridge, and you can easily make swaps to fit your taste or dietary needs.

For the Apple Pie Dip:

• Fresh apples (about 4 medium, peeled, cored, and diced—Granny Smith for tartness, Honeycrisp for sweetness, or a mix if you like!)
• Brown sugar (1/3 cup / 65g—adds a caramel note)
• Granulated sugar (2 tablespoons / 25g—for balance; you can adjust to taste)
• Unsalted butter (2 tablespoons / 30g—makes the filling rich and glossy)
• Ground cinnamon (1 teaspoon—classic apple pie flavor)
• Ground nutmeg (1/4 teaspoon—adds warmth; skip if you’re not a fan)
• Lemon juice (1 tablespoon—keeps apples bright and lifts the flavor)
• Cornstarch (1 tablespoon / 8g, mixed with 2 tablespoons water—for thickening)
• Pinch of salt (balances the sweetness)
• Vanilla extract (optional, 1/2 teaspoon—for extra depth)

For the Cinnamon Sugar Chips:

• Flour tortillas (6 medium—soft taco size works best; use gluten-free if needed)
• Melted butter (2 tablespoons / 30g—for brushing)
• Granulated sugar (1/4 cup / 50g)
• Ground cinnamon (2 teaspoons)

Ingredient Notes and Substitutions:

• Use coconut oil or vegan butter instead of dairy butter for a dairy-free version.
• You can swap flour tortillas for corn tortillas if you prefer, but they’ll taste a bit heartier.
• For a gluten-free option, look for your favorite gluten-free tortillas—Mission makes a good one I’ve used.
• Feel free to add a handful of raisins or dried cranberries to the apple dip for a twist.
• No nutmeg? Just use extra cinnamon.
• Try different apple varieties for flavor variations—Pink Lady is lovely for a floral note.

This ingredient list is super flexible, so don’t be afraid to experiment with what you have on hand. Sometimes I toss in a splash of maple syrup or a sprinkle of chopped pecans—seriously good!

Equipment Needed

• Baking sheet (for the cinnamon sugar chips; I use a rimmed half-sheet pan for even crisping)
• Parchment paper (optional, but really helps with easy cleanup and prevents sticking)
• Medium saucepan (for simmering the apple pie dip)
• Mixing bowls (for tossing apples and mixing cinnamon sugar)
• Pastry brush (to spread melted butter on tortillas; you can use the back of a spoon if you don’t have one)
• Knife and cutting board (for prepping apples)
• Measuring cups and spoons (accuracy matters for the sweetness and spice)
• Serving bowl or dish (make it look pretty—small casserole dishes or deep plates work nicely)

If you don’t have parchment paper, just grease your baking sheet lightly. I’ve used a silicone baking mat too—works great and is reusable. For slicing apples, a good chef’s knife or even an apple corer does wonders. For budget-friendly options, dollar store baking sheets will do the trick (just keep an eye on them to avoid burning). I’ve learned to always double-check my baking sheets—warped pans can make the chips cook unevenly!

Preparation Method

Step-by-Step Instructions for Crispy Apple Pie Dip with Cinnamon Sugar Chips

1. Preheat the Oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper if you have it.
2. Prep the Apples: Peel, core, and dice 4 medium apples (about 3 cups / 360g diced). Try to keep the pieces small and uniform—think pea-sized. This helps them cook evenly and makes for a scoopable dip.
3. Cook the Apple Pie Dip: In a medium saucepan, melt 2 tablespoons (30g) unsalted butter over medium heat. Add diced apples, 1/3 cup (65g) brown sugar, 2 tablespoons (25g) granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch of salt, and 1 tablespoon lemon juice. Stir well. Cook for 10-12 minutes, stirring occasionally, until apples soften and the mixture starts to bubble. If you like your apples with a little bite, cook less; for a softer, jammy consistency, go longer.
4. Thicken the Dip: Mix 1 tablespoon (8g) cornstarch with 2 tablespoons water until smooth. Pour into the apple mixture and stir. Cook for another 2-3 minutes until thickened and glossy—almost like pie filling. Remove from heat. Stir in 1/2 teaspoon vanilla extract, if using.
5. Make the Cinnamon Sugar Chips: Lay 6 flour tortillas on a cutting board. Brush both sides with 2 tablespoons (30g) melted butter. In a bowl, mix 1/4 cup (50g) sugar and 2 teaspoons cinnamon. Sprinkle generously over tortillas (don’t be shy!). Cut tortillas into wedges—8 per tortilla works well.
6. Bake the Chips: Arrange tortilla wedges in a single layer on your baking sheet. Bake at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden and crisp. Watch closely—chips can go from perfect to burnt in a minute. If your oven runs hot, check at 7 minutes. Chips should feel firm and snap when cool.
7. Cool and Serve: Let chips cool (they’ll crisp up more as they sit). Spoon apple pie dip into a serving bowl. Serve warm or at room temperature with cinnamon sugar chips for dipping.
8. Troubleshooting Tips: If dip seems runny, cook a few more minutes or add extra cornstarch slurry. If chips aren’t crisp, bake another 2 minutes and let cool completely. (Humidity can make chips soft—store in a sealed container if needed.)

I always taste the apple mixture before thickening—sometimes I add a bit more lemon juice if it needs brightness, or a sprinkle of salt to round things out. Don’t rush the chip baking step; the crispiness is what makes them irresistible. If your apples are super juicy, you might need a little extra cornstarch. Trust your senses—the dip should smell like fresh apple pie and look thick enough to scoop.

Cooking Tips & Techniques

• Even Slicing: Keep your apple dice uniform for consistent texture. I learned the hard way—big chunks take forever to soften and make the dip harder to scoop.
• Don’t Skip the Butter: A little butter in the apple dip makes a world of difference. It gives that rich, pie-like flavor and helps the filling turn glossy.
• Watch the Chips: Cinnamon sugar chips bake fast—check early to avoid burning. I left mine in too long once (got distracted by a phone call), and they were more “charcoal chic” than crispy.
• Multitasking: Start the apple dip while prepping the chips to save time. As the apples cook, brush and cut the tortillas. You’ll have everything ready at the same time.
• Taste as You Go: Apples vary in sweetness. Always taste the dip before thickening—you can adjust sugar or lemon juice to your liking.
• Cool Chips Completely: Chips crisp up as they cool. If you try them straight from the oven and they seem soft, give them a few minutes on a wire rack.
• Consistency Counts: If your apple dip is too thick, add a splash of water. Too thin? More cornstarch slurry does the trick.

Honestly, the biggest lesson I learned is to never skip the cooling step for the chips (impatience is my downfall). And if you’re making a big batch, bake chips in two rounds rather than crowding the pan—crowding leads to soggy chips, and nobody wants that. Oh, and don’t forget to use a good, sharp knife for apples—saves time and fingers!

Variations & Adaptations

• Gluten-Free: Use your favorite gluten-free tortillas for the chips. The apple dip itself is naturally gluten-free, so it’s an easy swap.
• Vegan: Substitute vegan butter or coconut oil for dairy butter in both the apple dip and chips. Works beautifully, and the flavor is still rich.
• Seasonal Flavors: Add a handful of dried cranberries or chopped pecans to the apple dip for a festive twist—perfect for Thanksgiving.
• Low-Sugar: Reduce the sugars by half, or use coconut sugar in place of brown sugar for a subtle caramel flavor.
• Spiced Chips: Try adding pumpkin pie spice to the cinnamon sugar mix for an autumnal upgrade.
• Different Cooking Methods: Air fry the chips for extra crunch (400°F / 200°C for 4-5 minutes, flipping halfway).

I once made this with pears instead of apples—delicious and a little more floral. For a super-indulgent version, drizzle apple dip with salted caramel or sprinkle chips with a pinch of flaky sea salt. If you have nut allergies, skip any nut add-ins. Feel free to mix and match apples for a custom flavor blend—I love a combo of Granny Smith and Fuji. Don’t hesitate to get creative; this recipe is all about making it your own.

Serving & Storage Suggestions

Serve this Crispy Apple Pie Dip warm or at room temperature for best flavor. I like to pile the cinnamon sugar chips in a basket lined with parchment and place the apple pie dip in a rustic bowl—makes it look extra inviting (and ideal for those Pinterest snaps!). For parties, garnish the dip with a sprinkle of cinnamon or a few thin apple slices on top.

• Serving Temperature: Warm is best, but room temp works for casual snacking.
• Presentation: Arrange chips around the dip for easy scooping. Add a drizzle of caramel or a dollop of whipped cream if you’re feeling fancy.
• Pairings: Serve with hot apple cider, chai tea, or even mulled wine for a festive vibe.
• Storage: Store leftover apple pie dip in an airtight container in the fridge for up to 3 days. Chips keep well in a sealed bag or container for 2-3 days (cool completely before storing).
• Freezer Friendly: You can freeze the apple dip for up to a month; thaw and reheat gently before serving.
• Reheating: Warm apple dip in the microwave (30 seconds at a time) or on the stove over low heat. Chips can be re-crisped in the oven at 350°F (175°C) for 3-4 minutes.

Honestly, the flavors get even better after a day in the fridge—the spices meld and the apples soften more. If you’re prepping for a party, make the dip ahead and bake chips fresh for max crunch.

Nutritional Information & Benefits

This recipe is surprisingly light for a dessert dip. Per serving (about 1/8 of the batch):

Calories	Carbs	Fat	Protein	Fiber	Sugar
180	32g	4g	1g	2g	18g

Apples are a great source of fiber and vitamin C—plus, they’re naturally sweet and low in calories. Cinnamon helps stabilize blood sugar and adds warmth without extra calories. If you opt for vegan butter or gluten-free tortillas, this snack works for most dietary preferences. Allergens: contains wheat (unless using gluten-free tortillas) and dairy (unless using plant-based butter). Personally, I love that this recipe satisfies a sweet tooth with real fruit and simple ingredients—no mystery additives, just classic comfort.

Conclusion

If you’re looking for a snack that brings all the best parts of fall together—warm spices, crisp apples, and crunchy cinnamon sugar chips—this Crispy Apple Pie Dip is it. It’s easy, adaptable, and seriously addicting. Customize it with your favorite apples, swap in gluten-free or vegan options, or make it your own with a handful of add-ins.

Honestly, this recipe has become a go-to for my family and friends. The effortless prep and irresistible flavors mean I make it all season long (sometimes twice in a weekend!). If you try it, let me know how you adapt or serve it—drop your tweaks in the comments, pin it for later, and share with anyone who loves cozy snacks.

Here’s to snacks that feel like a warm hug and taste just like fall. You’re going to love this one!

Frequently Asked Questions

Can I make the apple pie dip ahead of time?

Absolutely! Prepare the apple pie dip up to two days in advance and store it in the fridge. Warm it up before serving for best flavor.

What apples work best for this recipe?

Granny Smith and Honeycrisp are my favorites for flavor and texture. Mixing tart and sweet apples gives the best balance, but any firm apple will work.

Can I use store-bought cinnamon sugar chips?

You can, but homemade chips are crispier and let you control the sweetness. If you’re short on time, grab some pita or tortilla chips and dust them with cinnamon sugar.

How do I keep the chips crispy?

Cool chips completely before storing and keep in an airtight container. If they soften, bake for a few minutes at 350°F (175°C) to re-crisp.

Is this recipe gluten-free?

The apple pie dip is gluten-free. Just use gluten-free tortillas for the chips to make the entire snack gluten-free.

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