Intro to Cooking: Tortilla Chips and Apple Dip

By Carly

When it comes to snacking, it doesn’t get much easier than chips and salsa. But it definitely gets more interesting.

Chips and apple dip…now that’s what I’m talking about. This treat is kinda like eating a bunch of mini apple pies, except these babies will save you major calories and take you about two seconds flat to make. That means this is the perfect study snack, but it can also be used for just about any occasion: it’s unique enough for a fancy appetizer at a dinner party and definitely easy enough to bust out for a pre-game snack. And the dip is finger-licking good. Literally – I eat it with my fingers. Mmmm.

And there is no better time than right now – apple season – to whip up this little snack.  This dip actually lets you taste the fresh apples you use for it, so take advantage of the cooling weather and grab yourself some nice fat apples for this healthy and totes delicious recipe.

THE CHIPS
2 plain or whole-wheat tortillas
1 tablespoon butter
1/4 teaspoon cinnamon
4 teaspoons sugar
Tinfoil or wax paper

1. Preheat your oven to 350.
2. Melt the butter, and use a pastry brush or blotted paper towel to brush it on both sides of the tortillas.
3. Cut the tortillas into triangular wedges.
4. Coat a baking pan with tinfoil or wax paper, and arrange the wedges on the pan.
5. Sprinkle both sides of the chips with cinnamon and sugar.
6. Bake for 10-12 minutes.

THE DIP
3/4 cup peeled, cored, and diced apples
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon apricot preserves
1/8 teaspoon cinnamon

1. Combine all ingredients in a bowl and mix thoroughly.
2. Cover the dip with plastic wrap (and a sign fighting off hungry roommates) and refrigerate until chilled. Then dig in!