cinnamon sugar4 tbsp. sugar mixed with 1 tsp. cinnamon
For the dip: Add chopped apples into a 3-quart (or larger) slow cooker and sprinkle with cinnamon.
Spoon 3/4 of the caramel dip (save the rest for later) on top of the apples. Stir until combined.
Cover and cook on high for 1-1.5 hours or low for 2-3 hours
For the cinnamon chips: Preheat oven to 350f degrees.
Spray a couple of cookie sheets with nonstick cooking spray.
Place tortilla shells onto the cookie sheets then spread the melted butter onto each tortilla shell with a pastry brush.
Sprinkle generously with cinnamon sugar mixture.
Cut the tortillas into triangles (using a pizza cutter or a knife.)
Bake for about 8-10 minutes until light, golden brown. Allow to cool.
The apples will cook down slightly. They will also produce some extra liquid. What I like to do (after cooking) is remove some of that extra liquid (with a turkey baster or a spoon.) Then add the leftover caramel dip and stir it in at the end. This will keep the dip thicker. Then re-cover and put the slow cooker on the "warm" setting.