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Cinnamon Apple Chips with Dip

 Image of Cinnamon Apple Chips with Dip

Homemade apple chips with peanut butter yogurt dip hit the spot for an anytime snack. Make ahead of time as an after-school snack for hungry kids, or jazz up breakfast oatmeal with a side of apple chips and dip. Chips will keep in an airtight container at room temperature for up to 4 days. Servings 4. Total time 2 hours, 50 minutes; 20 minutes active.


4 large apples
2 teaspoons cinnamon
1 tablespoon sugar
2 teaspoons vegetable or coconut oil
1/4 cup creamy peanut butter
1/4 cup Greek yogurt
2 tablespoons honey


  • Heat oven to 200°F. Cut apples in half. Remove seeds, stems and bottoms. Use a sharp knife to make thin crosswise slices. Place the half-rounds in a large bowl, and sprinkle with cinnamon and sugar. Toss to coat.
  • Drizzle two sheet pans with oil, then spread the apple slices on the pans. Bake for 2 1/2 hours. Place on racks to cool.
  • While apple chips cool, combine peanut butter, yogurt and honey in a small bowl and stir. Place apple chips on a plate with the bowl of dip in the center and serve.

300 calories, 11 g. fat, 0 mg. cholesterol, 70 mg. sodium, 48 g. carbohydrate, 8 g. fiber, 6 g. protein

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