Apple Pie Dip with Cinnamon Chips

Directions

1. 1
   In a small saucepan, combine all dip ingredients minus the cornstarch/water paste.
2. 2
   Heat on medium low until the mixture is boiling and juices are bursting from the apples. (Just a few minutes.)
3. 3
   Remove from heat and stir in the cornstarch paste. Return to heat, then cook on medium low for a few more minutes until boiling again and the sauce is somewhat thickened.
4. 4
   Transfer to heat-proof serving bowl and set aside to make the chips. (
5. 5
   Serve warm, cold or at room temperature, however, store in the fridge if not serving right away.)Preheat oven to 400 degrees F. Lightly grease a large, shallow rimmed baking sheet.
6. 6
   Cut the tortillas into wedges. They do not need to be all the same size and shape.
7. 7
   Place the tortillas in one single layer on the prepared baking sheet.
8. 8
   Brush with the melted butter, then sprinkle evenly with the cinnamon sugar mixture.
9. 9
   Bake for 6 to 8 minutes, until golden and crisp. Cool completely then serve with the dip. Store at room temperature in a zipper bag.Source: Adapted from The Peach Kitchen