Air Fryer Apple Chips and Coconut Cranberry Nachos
These air fryer apple chips and coconut cranberry nachos are made with almond butter, and topped with cranberries, raisins, chopped almonds, and chia seeds. They're the perfect after school snack or healthy dessert.
- 1 Granny Smith Apple
- 1 tsp cinnamon
- 1/4 cup whole fat coconut milk
- 2 tbsp sugar free dried cranberries
Apple Nacho Toppings
- 1 tbsp almond butter
- 2 tbsp raisins
- 1 tsp chia seeds
- 1 tbsp chopped almonds
Air Fryer Apple Chips
Wash, core and thinly slice apples 1/8 of an inch thick using a mandoline. In a large bowl toss the apple slices with cinnamon.
Preheat air fryer at 300 F. Dry the apples out by cooking them in the air fryer at 300 F for 20 minutes. Toss and flip the apples every 5 minutes making sure the apples cook evenly and the ones in the middle are tossed to the side. Apples will begin to shrivel. If the apples aren't yet dry after 20 minutes cook in 5 minute increments until all moisture is removed. If apples seem to be burning lower the temperature to 275.
Once the apple chips are dry crisp the chips. Turn the heat up to 325. Crisp for 6 minutes, tossing the apple chips at 2 minute increments.
Allow apple chips to cool for 5 minutes before assembling the nachos.
Coconut Cranberry Nacho Sauce
Assemble Apple Nachos
Spread apple chips evenly on a plate. Drizzle almond butter over top. Drizzle coconut cranberry nacho sauce over top.
Sprinkle with chopped almonds, raisins, cranberries, and chia seeds. Serve immediately for the crispiest results.