Snickerdoodle Apple Nachos
Sometimes we need a treat. My snickerdoodle nachos are perfect for this. They aren’t super sweet. Just enough to satisfy that sweet tooth. They are super easy to make. I usually make a double batch and save the leftovers. We all know that apples are really good for us, so that helps me justify eating some leftover nachos for breakfast occasionally.
Before I start going through the steps, I want to tell you about some useful tools. They are not required, but are certainly helpful. The first one is a food processor or high-speed blender. These can make so many recipes easier than having to mix things by hand. I use mine several times a week. For this particular recipe, you can mix up the tortilla dough in about a minute. If you were to mix by hand it would take quite a bit longer and your arm will probably be hurting by the end. Another helpful tool is a tortilla press. Again, it is not necessary, but makes the job much simpler. I have made tortillas without one, so if you don’t make them often, it may not be worth it to you. But, I make tortillas pretty often so it has been a great investment for me. Tortilla presses are pretty inexpensive anyway.
You can make the apples and caramel ahead of time for this recipe. They reheat pretty well, so if you want to save some time by doing that, feel free. I usually just make everything at once though. First, I make the nachos and while they’re baking I make the apples and caramel sauce.
To make the nachos, you first have to make tortillas. I have no idea why, but I really enjoy making tortillas. It’s a bit tedious, but at the same time I find it relaxing. Maybe I’m just weird. First, you mix up all of the dry ingredients. I just put them all in my food processor and pulse a few times until they’re mixed well. Then, add your oil. Make sure to melt it first. Pulse again until the mixture resembles fine crumbs. Next, you add your water and mix on low. This is when it will start resembling dough. Keep mixing on low just until everything is combined and the dough starts pulling away from the sides. You should be able to take it out of the food processor and roll it into one big ball. (This is when I start preheating my skillet). I like to weigh my ball and then split it into six equal smaller balls. I’m a bit of a perfectionist, so you can skip this step if you’d rather just eye it. If you have a tortilla press, place a piece of parchment paper on the bottom. Then, place one small ball of dough on the parchment paper and another piece of parchment paper on top. Then, close the lid of the press and smoosh it down with the handle. Open the press and remove the top layer of parchment paper. I have found the easier way to get it off the bottom paper is to flip it onto my hand so that the tortilla dough is flat in my palm. Then, I just peel the paper off carefully. I then flip the dough off my hand into the hot pan and let it cook until it starts to bubble a little. Once it bubbles, flip it and cook the other side for about 30 seconds. Then, remove from the skillet and place the tortilla onto a cooling rack to cool.
If you wanted to make Snickerdoodle Apple Tacos instead of nachos, you could certainly do that also. To do this, you would just make the tortillas and instead of cutting them and baking them, just keep them whole and stuff them with the apples and caramel. I have not tried this yet, but I think I might next time.
Once your tortillas are all cooked and cooled enough to handle, you can start turning them into tortilla chips. Make sure your oven is preheated to 425 degrees. Then, cut each tortilla into six equal triangles. You can do this either by using kitchen shears or by placing a small stack of tortillas on a cutting board and cutting with a chef knife. Melt more oil and spread about 1 Tablespoon onto a baking pan. I use a pastry brush for this. Next, place the triangles onto the greased pan and brush the tops with the rest of the oil. Bake for 10-15 minutes, flipping halfway through. They are done when they are just a little brown and crispy.
I usually make my sautéed apples and caramel sauce while the tortilla chips are baking. For the apples, you’ll want to dice them pretty small so that you can easily scoop them with the chips. Once they are diced, just throw them in a skillet with the honey, cinnamon and water and cook them on medium-low for 5-7 minutes or until the apples are tender. Make sure you stir occasionally.
While the apples and tortilla chips are cooking, you can also be making the caramel sauce. Pour the maple syrup into a saucepan and bring it to a boil over medium-low heat. Then, add the rest of the ingredients and continue boiling for about 5 minutes. The coconut butter should be completely melted and the sauce should begin to thicken.
Once everything is cooked, you are ready to combine it into a delicious, sweet treat! Just layer chips, apples and caramel to taste. Enjoy!
My family loves this dessert! The last time I made it I think I heard my husband tell himself 3 or 4 times to “just walk away” because he couldn’t stop eating it. It’s okay to enjoy dessert occasionally. Just remember moderation is key!
This recipe was shared on the Phoenix Helix Paleo AIP Recipe Roundtable #256.
Snickerdoodle Apple Nachos
Ingredients
Snickerdoodle Tortilla Chips
- 1 Cup Cassava flour
- 1/4 Tsp Pink Himalayan sea salt
- 1 Tsp Cinnamon
- 2 Tbsp Coconut palm sugar
- 3 Tbsp Coconut oil Melted
- 1/2 Cup Water
- 2 Tbsp Coconut oil Melted
Caramel Sauce
- 1/4 Cup Pure Maple Syrup
- 1/4 Cup Coconut milk
- 1/2 Tbsp Coconut butter
- 1/4 Tsp Pink Himalayan sea salt
Instructions
Snickerdoodle Tortilla Chips
- Preheat oven to 425°F.
- Add flour, salt, cinnamon and sugar to food processor and pulse a few times to mix.
- Add 3 Tbsp melted coconut oil and pulse for about 30 seconds or until fine crumbs form.
- Add water and process on low/dough setting until mixture is pulling away from sides and resembles dough.
- Preheat dry skillet over medium-high heat while preparing dough.
- Separate dough into 6 equal portions and roll into balls.
- Flatten balls one at a time between 2 pieces of parchment paper using a tortilla press.
- Cook one tortilla at a time in prepared skillet.
- Cool tortillas on cooling rack.
- Brush baking sheet with 1 Tbsp melted coconut oil.
- Cut each tortilla into 6 equal triangles and place on prepared baking sheet.
- Brush tops of tortilla chips with 1 Tbsp melted coconut oil.
- Bake in preheated oven for 10-15 minutes or until edges are golden brown, flipping halfway.
Caramel Sauce
- Add maple syrup to small saucepan and bring to boil over medium-low heat.
- Add coconut milk, coconut butter, and salt.
- Continue boiling for about 5 minutes or until coconut butter is completely melted and mixture thickens slightly.
Sautéed Apples
- Add apples, cinnamon, honey and water to skillet and cook over medium-low heat for about 5-7 minutes, stirring often.
Assembly
- Layer tortilla chips on a plate, then cover with apples and drizzle with caramel sauce. Enjoy!
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