Ingredients

  • 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

Instructions

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