Crispy Baked Cinnamon Sugar Chips with Salted Caramel Apple Dip

How to Make These Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip:

These oven-baked cinnamon sugar chips paired with a salted caramel apple pie dip make an irresistible dessert or snack. The chips are crisp, buttery, and dusted with warm cinnamon sugar, while the dip combines a silky coconut-based caramel with tender, cinnamon-spiced apples. The recipe is straightforward and perfect for sharing at gatherings or enjoying as a cozy treat at home. Below are clear, step-by-step instructions, ingredient details, and helpful tips to ensure consistent results.

Preheat your oven to 425°F (220°C). Start by preparing the salted caramel sauce, then cook the apples for the dip, and finally make the cinnamon sugar chips.
Caramel Sauce — In a small saucepan over medium heat, combine 1/2 cup coconut or brown sugar with 3/4 cup coconut cream. Stir until the sugar dissolves and the mixture comes to a gentle boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 30–35 minutes or until the sauce has thickened and coats the back of a spoon. Watch closely and stir occasionally to prevent scorching. Remove from heat, stir in 1/2 teaspoon sea salt and 1/4 teaspoon vanilla extract, then set the caramel aside to cool slightly.
Apple Pie Dip — While the caramel simmers, melt 1 tablespoon butter in a separate small saucepan over medium heat. Add 2 peeled, cored and cubed apples and cook for 5–6 minutes, stirring occasionally, until they begin to soften. Add 1 tablespoon coconut or brown sugar and 1/2 teaspoon ground cinnamon (or pumpkin pie spice), stir to combine, and continue cooking for another 5–6 minutes until the apples are tender but still hold some shape. Remove from heat and fold the cooked apples into the warm caramel sauce. Stir to combine and transfer to a serving bowl.
Cinnamon Sugar Chips — In a small bowl, mix 1/4 cup sugar with 1 tablespoon ground cinnamon. Cut 2–3 flatbreads (pita, lavash, or similar) into chip-sized pieces. Place the pieces on a parchment-lined baking sheet, brush both sides with 2 tablespoons melted butter, and sprinkle generously with the cinnamon sugar mixture, flipping the chips to coat both sides. Bake at 425°F for 4 minutes, flip the chips, and bake for an additional 4 minutes or until crisp and golden. Keep an eye on them during the final minutes so they don’t burn.
Serve — Spoon the salted caramel apple pie dip into a small bowl and plate with the warm cinnamon sugar chips. Enjoy immediately for the best contrast between the warm, gooey dip and crisp chips.

Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip – Tips & Tricks

Tips for success

Use full-fat coconut cream for the richest, creamiest caramel. If you prefer, brown sugar is an easy swap, but watch the simmering time and stir frequently.
Simmer the caramel slowly on low heat. Patience prevents burning and produces a smooth sauce. If it seems too thin after cooling, continue simmering a few extra minutes; if it becomes too thick, whisk in a teaspoon or two of coconut cream or milk to loosen it.
Choose firm apples that hold their shape when cooked, such as Honeycrisp, Granny Smith, or Fuji. Adjust the sugar slightly if your apples are particularly tart or sweet.
Cut flatbreads into uniform pieces so the chips bake evenly. Thinner pieces will crisp faster, while thicker pieces will take longer.
Watch the chips closely during the last few minutes of baking; they can go from golden to burnt quickly.
For a dairy-free version, use dairy-free butter or coconut oil for brushing the chips and follow the coconut cream caramel as written.

Serving ideas and variations

Serve the chips and dip as a party appetizer, a dessert for fall gatherings, or a cozy snack with coffee or tea. For variety, try adding toasted chopped nuts (walnuts or pecans) to the dip, a pinch of ground nutmeg, or a splash of bourbon to the caramel for an adult twist. You can also use the cinnamon sugar chips with other dips—plain yogurt, mascarpone mixed with honey, or a salted chocolate ganache all pair nicely.

Storage and reheating

Store leftover caramel apple dip in an airtight container in the refrigerator for up to 4–5 days. Reheat gently in a small saucepan over low heat or briefly in the microwave, stirring frequently to restore a smooth texture. Keep the chips in an airtight container at room temperature for up to 2 days; if they soften, re-crisp them for a few minutes in a 350°F (175°C) oven.

Other deliciously sweet recipes you might enjoy—

Sour Cream Coffee Cake

Apple Tarte Tatin with Candied Walnuts

Coconut Cranberry Granola

Gluten-Free Kitchen Sink PB&J Cookies

Sweet Potato Chips (Homemade Terra Chips)

If you make these Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip, tag me on Instagram @thisisavocado_. Seeing your creations makes me so happy!

Oven-baked cinnamon sugar chips and salted caramel apple pie dip

Servings:

4
servings

Oven-Baked Cinnamon Sugar Chips with Salted Caramel Apple Pie Dip

Prep:
5

Cook:
35

Total:
40

Ingredients

Salted Caramel Apple Pie Dip:
½ cup coconut or brown sugar
3/4 cup coconut cream
½ teaspoon sea salt
¼ teaspoon vanilla extract
2 apples, peeled and cubed
1 tablespoon butter
½ teaspoon ground cinnamon or pumpkin pie spice
1 tablespoon coconut or brown sugar (for the apples)
Oven-Baked Cinnamon Sugar Chips:
2–3 flatbreads (pita, lavash, or similar), depending on size
2 tablespoons melted butter
¼ cup sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 425°F (220°C). Prepare the caramel first, then the apples, and finally the chips.
Caramel Sauce — In a small pot over medium heat, combine ½ cup coconut or brown sugar with 3/4 cup coconut cream. Bring to a boil, then reduce heat to medium-low and simmer 30–35 minutes, stirring occasionally, until thickened. Remove from heat, stir in ½ teaspoon sea salt and ¼ teaspoon vanilla, then set aside.
Apple Pie Dip — Melt 1 tablespoon butter in a small pot over medium heat. Add the cubed apples and cook 5–6 minutes until they soften. Stir in 1 tablespoon sugar and ½ teaspoon ground cinnamon, cook another 5–6 minutes, then remove from heat and fold the apples into the caramel.
Cinnamon Sugar Chips — Combine ¼ cup sugar and 1 tablespoon cinnamon in a small bowl. Cut flatbreads into chips, brush both sides with 2 tablespoons melted butter, and sprinkle with cinnamon sugar. Arrange on a parchment-lined baking sheet and bake at 425°F for 4 minutes, flip, and bake another 4 minutes until golden and crisp.
Serve — Transfer the dip to a small bowl and serve with the warm cinnamon sugar chips. Enjoy immediately for best texture.

Nutrition

Calories:
397
kcal

Nutrition information is automatically calculated and should be used as an approximation.