Churro Chips & Apple Cinnamon Dip (AIP, Paleo, Whole30)


Churro Chips & Apple Cinnamon Dip (AIP, Paleo, Whole30)

Makes: 3-4 servings

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Prep time:

  • 2 gala apples, peeled, corred, and chopped evenly into small pieces
  • 3 tbsp coconut sugar (optional)
  • 1/2 tbsp lemon juice
  • 1/4 tsp ground ginger
  • 1/2 tbsp ground cinnamon
  • 1 cup water
  • 3 AIP compliant coconut wraps, we use these NUCO Organic Coconut Wraps
  • 2 tbsp coconut sugar
  • 1 tbsp ground cinnamon
  • Instructions:
    1. In a large saucepan or pot, add the apples, sugar, lemon juice, giner, cinnamon, and water.
    2. Boil apples over medium heat until fruit is softened and most of the liquid has evaporated (about 20 min). Stir the apples every few minutes to ensure even cooking. Once water has evaporated, set aside and allow to cool.
    3. Make the cinnamon sugar by mixing 2 tbsp coconut sugar with 1 tbsp cinnamon.
    4. Meanwhile, make the churro chips by cutting coconut wraps into desired sized triangles.
    5. Heat a frying pan over medium heat, and toast the chips on each side for 15-30 seconds. Be mindfull that these brown very quickly. As soon as you remove the chips from the heat, sprinkle them with cinnamon sugar (or just cinnamon if Whole30) and allow them to cool before serving.