Cinnamon Pita Chip Apple Crisps served with Toffee Apple Dip

During the fall I crave apples. They are at their peak of flavor and as an added bonus they are always on sale. I remember as a child not being a big fan of apples. All we ever had were Red Delicious Apples. I never understood their name. To me they were tasteless, not delicious at all.

Today, there are so many wonderful apple varieties, my favorite of which is Gala.  For baking and cooking, I prefer Granny Smith’s. Their tart flavor and sturdy texture are perfect for this recipe. 

Yesterday I told you about the Apple Cloud Pie I created for The combination of apple pie and cheesecake makes me swoon, so I decided to deconstruct my pie and change it up a bit to make a simple dip. To add a festive touch, I fried up some apple shaped pita chips and sprinkled them with ruby red cinnamon sugar. It is a sweet combination.

Cinnamon Pita Chip Apples and Toffee Apple Dip


Toffee Apple Dip:

3 tart Granny Smith Apples
2 teaspoons lemon juice
3 tablespoons butter
1/2 cup packed brown sugar
1 teaspoons cinnamon
8 ounces Philadelphia Cream Cheese, softened
1 cup marshmallow fluff
8 ounces Cool Whip, frozen whipped topping, thawed
1/2 cup Heath Toffee bits

Cinnamon Pita Chip Apple Crisps
pita bread*
red sanding sugar**
vegetable oil for frying

*depending on the size of your bread and your cutters,  you’ll get 6-10 apples out of each pita

**you can buy red sugar or you can pour some white granulated sugar in a zip top bag, add a few drops of red food coloring, close bag, shake, and the sugar will turn red


rolling pin
apple shaped cookie cutter


Cinnamon Pita Chip Apple Crisps
Divide each pita in half. To make it easier to cut, use a rolling pin to roll each half out flat. Cut out apples using cookie cutter. 

Pour red sugar into bowl and stir in some cinnamon, to taste. You’ll use about 1/4 teaspoon – 1/2 teaspoon of sugar for each apple chip, so measure according to the number of chips you want to make. 

Heat the oil in a fryer or stock pot to 375 degrees Fahrenheit. Fry apple shaped pita chips until golden brown, flipping them over midway through frying. Set on a paper towel and immediately sprinkle some of the red cinnamon sugar over top.  Allow chips to cool completely. Brush the sugar off the tip part of the apple, for a more realistic looking stem. Store in an metal tin to retain crispness for up to a week, otherwise serve the day these are made for best results.

Toffee Apple Dip Recipe
Wash, peel and cut apples into small 1/4 pieces. Toss with lemon juice. Melt butter in a skillet over medium heat. Add brown sugar and stir continuously until the brown sugar begins to dissolve. Add diced apples and cinnamon. Toss to coat and continue to stir until the sugar completely dissolves and the apples become tender, about 5 minutes. Allow this mixture to cool completely.

Beat cream cheese and marshmallow fluff until smooth and creamy. Add Cool Whip and beat until just combined. Fold in the cooled apples and the toffee bits, reserving some to sprinkle on top, if you’d like. Pour into a serving bowl and serve. You can keep this dip refrigerated for up to 3 days. 

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– Beth

Items used to create this project are available on (commission earned for sales)

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    • says

      Cool Whip is whipped cream that comes in a tub and is frozen. When it's thawed it is soft and creamy, just like homemade whipped cream, only it is very stable and wont seep. You can just swap out homemade whipped cream. If you do that, just be sure to serve it within a day or so for the best results.

  1. says

    Great recipe and thanks for sharing it at my weekly linky party at Crystal & Comp last week. I just shared on my facebook page and pinned it of course! :)

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