Cinnamon Apple Chips with Peanut Butter Yogurt Dip

Cinnamon Apple Chips with Peanut Butter Yogurt Dip
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.

Get ready for a delicious refresh for a snack idea - try these Cinnamon Apple Chips with a creamy Peanut Butter Yogurt Dip! Each serving includes 5g protein, 3g of fiber, and healthy fats to help keep you full in between meals. And it is made with  Splenda® Granulated Sweetener ― so that means it has no added sugars. Keep this healthy snack on-hand for something the whole family will love!

This recipe brought to you by Splenda, a proud supporter of the American Diabetes Association and Diabetes Food Hub.
  • Prep time
    15 min
  • Cook time
    1 hr 40 min
  • Servings
    6 Servings
  • Serving size
    2-3 apple slices and 2 tbsp dip
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2-3 apple slices and 2 tbsp dip
  • Amount per serving Calories 130

  • Total Fat 7g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 70mg
  • Total Carbohydrate 13g
    • Dietary Fiber 3g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 5g
  • Potassium 175mg
  • Phosphorus 80mg


  • medium apples
  • Splenda® Granulated Sweetener (divided use)
    3 tbsp
  • ground cinnamon (divided use)
    1 1/4 tsp
  • Plain Nonfat Greek yogurt
    1/2 cup
  • peanut butter
    1/3 cup


  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 2 tbsp Splenda Sweetener and 1 tsp ground cinnamon. Bake for 1 hour and 20 minutes. Flip the chips onto the other side and bake for 20 minutes more.

  3. 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.

  4. While chips cool, make peanut butter yogurt dip by combining Greek yogurt, peanut butter, remaining 1 tbsp Splenda Sweetener, and remaining 1/4 tsp ground cinnamon in a small bowl. Whisk until combined.