Have a kid help you whip up this super tasty snack - classic apple butter, and crunchy homemade cinnamon chips for dipping! Apple butter keeps in the fridge for up to two weeks. Store chips in a Ziploc bag for 2-3 days - if they last that long!
Apple Butter and Cinnamon Chips
Makes about 1 1/2 cups apple butter and 10 cups chipsPrep Time: 10 minutesCook Time: 1 hour for apple butter, 10-15 minutes for chipsTotal time: 1hour, 25 minutes
2 1/2 cups unsweetened apple sauce
1/2 tsp nutmeg
2 tsp cinnamon
1 cup brown sugar
1 cup apple cider vinegar
3 Tbsp melted butter
3 Tbsp cinnamon sugar
Combine apple sauce, nutmeg, cinnamon, brown sugar and vinegar in a medium sauce pan and bring to a boil over medium heat.
Reduce heat slightly and keep at a low boil for 10 minutes.
Reduce heat to low and simmer, stirring occasionally, for about an hour or until mixture is very thick and your whole house smells like cinnamon apples!
Preheat your oven to 375.
Cut 8 tortillas into triangles and arrange them in single layers on parchment-lined baking sheets.
Brush with melted butter.
Sprinkle with cinnamon sugar.
Bake at 375 for 5-7 minutes or until lightly browned and crispy.
Let cool for a few minutes before dipping!
You can use white or whole wheat tortillas for the chips.
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