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Cinnamon Apple Chips with Peanut Butter Yogurt Dip diabetes friendly recipe

Cinnamon Apple Chips with Peanut Butter Yogurt Dip

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Makes 6 servings Kilojoules 585.76 Prep Time 10 minutes Total Time 1 hour, 50 minutes Made with Splenda® Original Sweetener


To make the Cinnamon Apple Chips

  1. Preheat oven to 225°F, and line 2 baking sheets with parchment paper.
  2. Slice apples ⅛” thin, using a knife, a v-slicer, or the slicing attachment of a food processor. Then arrange slices on prepared baking sheets and sprinkle evenly with Splenda Sweetener and ground cinnamon.
  3. Bake for 1 hour and 20 minutes. Flip the chips onto the other side and bake for 20 minutes more.
  4. Turn oven off and leave apple chips inside for another hour, with the door closed. Chips should be mostly dry to the touch but will continue to dry out as they cool.

To make the Peanut Butter Yogurt Dip

  1. While chips cool, make peanut butter yogurt dip by combining Greek yogurt, peanut butter, Splenda Sweetener, ground cinnamon, and salt in a small bowl. Whisk until combined.

Nutrition Info Per Serving

Serving Size: 2-3 apple slices and 2 tablespoons peanut butter yogurt dip

Energy 140
Protein 5g
Total Fat 8g
- of which saturates 1.5g
Cholesterol 0mg
Carbohydrate 13g
- of which sugars 7g
Dietary Fibre 3g
Sodium 65mg