- for the dip:
- 5 cups peeled & finely diced granny smith apples
- 1/2 tsp ground cinnamon
- 1 15 oz container caramel dip divided use
- for the cinnamon chips:
- 10 flour tortilla shells
- 2 tbsp melted butter
- cinnamon sugar 4 tbsp. sugar mixed with 1 tsp. cinnamon
For the dip: Add chopped apples into a 3-quart (or larger) slow cooker and sprinkle with cinnamon.
Spoon 3/4 of the caramel dip (save the rest for later) on top of the apples. Stir until combined.
Cover and cook on high for 1-1.5 hours or low for 2-3 hours
For the cinnamon chips: Preheat oven to 350f degrees.
Spray a couple of cookie sheets with nonstick cooking spray.
Place tortilla shells onto the cookie sheets then spread the melted butter onto each tortilla shell with a pastry brush.
Sprinkle generously with cinnamon sugar mixture.
Cut the tortillas into triangles (using a pizza cutter or a knife.)
Bake for about 8-10 minutes until light, golden brown. Allow to cool.
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