Apple Pie Chips and Dip
- Apple Chips:
- 1 apple (gala, honeycrisp, or fuji) spiralized using the flat blade
- ¼ teaspoon ground cinnamon
- Spiced Dip:
- 2 tablespoons Greek yogurt
- 1 teaspoon honey
- 1/4 teaspoon cinnamon
For best results, we recommend using:
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Make 1 slit in each apple, stem to bottom, deep enough to reach the core. Place apple on Spiralizer, and spiralize into chips.
- Lay chips flat on baking sheet, making sure the chips don’t touch. After the apples are laid out, sprinkle with cinnamon.
- Bake until edges have curled up and chips are crisp, about 2 hours.
- Meanwhile, whisk together Greek yogurt, honey, and cinnamon. Keep refrigerated until ready to use.
- Remove and let cool.
- Serve with Spiced Dip on side.
- Store in airtight container at room temperature for 1 day.
Why stop with apples? You can use this same technique to make chips with other produce. Try it with carrots, beets, taro, sweet potatoes, and parsnips.
What others are saying
Bernardo de la Vega says:
really enjoyed these, I have always been a big fan of dried fruit and these were really good with the dip.
Aja A says:
My semi-sweet tooth loved this for a snack! It reminds me of this apple dip that I had one time filled with cream cheese and delicious regret. This is a great figure-friendly alternative for me that I won't feel guilty eating the whole bowl.
Caro Hodgin says:
Be sure to press your Spiralizer firmly against the blades as you crank - this will give you thicker chips that won't burn easily! Such a fun recipe for kids.
Tal Levitas says:
Such a quick, easy and above all healthy dessert!
Steve Failows says:
These came out pretty good! the chips had more of a dehydrated/baked consistency than the crispiness that i love in the Seneca Apple Chips you can get from the store but that's expected. The yogurt dip was also great but with Cinnamon, Honey and Yogurt it's hard to go wrong.
Queen Foodie says:
I love Seneca apple chips. The green ones are my favorite but they are pricey and have a few additives I could do without. I definitely recommend using parchment paper when baking these. PRO TIP: when trying to dehydrate in the oven, leave your oven door a little bit open by placing a wooden spoon in the door to let the moisture escape
Grace I says:
Mine were very VERY crispy, and stuck to my silicone baking mat. They seemed a little too thin (hence the crispy), but still were tasty and simple! Next time, i'll use parchment paper so they don't stick.
frances thomas says:
Never thought of using my spiralizer for an apple! Sadly, they didn't dehydrate properly and were a little squishy, not crunchy like I hoped. Loved the dip!
Janet Gainsley says:
My apple wasn't that big but when I was spiralizing I never got full circles and it was really thin. I was pressing very hard but this resulted in kind of disastrous prep before dehydrating them.