Description
Apple pie meets nachos! This sweet twist on sheet pan nachos starts with crispy cinnamon sugar pita chips, gets loaded with caramelized apples, and is finished off with dollops of creamy whipped cream cheese dip.
Ingredients
Units
Scale
Homemade Cinnamon Sugar Pita Chips
- 16–18 oz bag pita chips
- 6 tbsp butter
- 1/2 cup sugar
- 1 tbsp cinnamon
Caramelized Apples
- 3–4 large apples, peeled and diced
- 1/4 cup butter
- 1 tsp lemon juice
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
Whipped Cream Cheese Dip
- 8 oz cream cheese
- 1 cup heavy cream
- 1 tsp vanilla
- 1 Tbsp sugar
Instructions
- Using an electric stand or hand held mixture, whisk cream cheese, heavy cream, vanilla and sugar together until a thick whipped dip comes together. Cover bowl with plastic wrap or store in an airtight container in the fridge to keep cold until you are ready to use.
- Preheat oven to 300ºF and line a rimmed baking sheet with parchment paper.
- Caramelize apples in skillet. In a skillet over medium heat, melt butter, sugar, cinnamon, nutmeg and cloves. Add in diced apples and stir to evenly coat all the apples. Continue to lazily stir the apples for 10-15 minutes until they are soft and caramelized. The spiced syrup mixture should start to thicken. Remove from heat once done. Or you can keep on low to serve hot.
- In a large bowl, pour pita chips and melted butter. Toss to evenly coat the chips in melted butter. Sprinkle with cinnamon and sugar and toss again until all chips are coated with cinnamon and sugar.
- Pour cinnamon sugar pita chips onto your lined baking sheet and spread into an even layer. Toast the pita chips for 5-8 minutes at 300ºF. They should be slightly browned and crisp.
- Remove chips from oven and assemble nachos. Top with warm caramelized apples and scoops of cream cheese dip. Enjoy!