Core the apples and cut them into thin slices. Place them in a bowl, add lemon juice, and toss gently to slow browning.
Arrange the slices in overlapping layers across a large platter. Spread them out enough that most pieces receive some topping.
Warm the caramel sauce briefly until it pours easily. Drizzle it back and forth over the apples using a spoon.
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in short intervals, stirring after each one, until smooth.
Drizzle the melted chocolate over the platter. Immediately sprinkle on chopped nuts, mini chips, and coconut before the chocolate sets.
Serve the apple nachos soon after assembly for the freshest texture. Provide small plates or napkins because the toppings can become pleasantly messy.
