My son requested nachos for a snack and I had no chips, no cheese, and no interest in going to the store. What I had was apples, peanut butter, maple syrup, coconut oil, and chocolate chips. Twenty minutes later we were eating apple nachos, which he now requests more often than actual nachos.
Thinly sliced red and green apples fanned out on a plate like tortilla chips. A homemade caramel sauce drizzled over the top, made by blending coconut oil, peanut butter, maple syrup, vanilla, and a pinch of salt for three minutes until thick and smooth. Mini chocolate chips scattered over everything. It is a dessert disguised as a snack, or possibly the other way around. Either way, these don’t last long here.
How to Make Apple Nachos
Slice the Apples Thin
Use one cup each of red and green apple, sliced thinly. The two colours look good together on the plate and the flavour difference between sweet red and tart green is part of what makes this work. Fan them out on a large plate or board so they overlap like nachos. 
Slice right before serving. Apples brown quickly. A squeeze of lemon on the slices slows the browning if you need a few minutes.
Blend the Caramel
Combine warmed coconut oil, peanut butter, maple syrup, vanilla, and a pinch of salt in a blender. Blend for a full 3 minutes until the sauce is thick and smooth. It should pour slowly, not run.
Drizzle over the apples using a spoon or pipe it from a plastic bag with the corner cut off. Sprinkle mini chocolate chips over everything. Serve immediately.
Apple Nachos
- Total Time: 13 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Sweet and crunchy apple nachos are the perfect after-school snack.
Drizzled with homemade caramel sauce and mini chocolate chips, theyre a fun, healthy treat.
Ingredients
- 1 cups (237 ml) red apple, sliced thinly
- 1 cups (237 ml) green apple, sliced thinly
- caramel sauce (recipe below)
- mini chocolate chips
- 1/2 cup coconut oil, warmed
- 1/2 cup peanut butter
- 3/4 cup real maple syrup
- 1 tbsp vanilla
- pinch of salt
Instructions
- Spread apples on a plate.
- Put caramel in a baggie to pipe on or use a spoon to drizzle sauce over apples.
- Sprinkle with chocolate chips.
- Sauce
- Combine all ingredients in a blender.
- Blend for 3 minutes until thick.
- Refrigerate leftovers.
Notes
- For best results, use a combination of tart and sweet apples.
- To prevent browning, toss the apple slices with a little lemon juice before arranging.
- Store leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 plate
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Can I use a different nut butter?
Almond butter or cashew butter both work. The flavour shifts slightly but the caramel texture stays the same. For nut-free, sunflower seed butter is an option though the taste is different.
Can I make the caramel ahead?
Yes. It keeps in the fridge for a week. It solidifies when cold because of the coconut oil. Warm gently in the microwave or on the stove until pourable again. Do not overheat or it separates.
What apples work best?
A mix of sweet and tart: Gala or Fuji for sweet, Granny Smith for tart. The contrast matters. All one variety is fine but less interesting. Slice them thin so they work like chips for dipping and scooping.
