Fruit Salsa Cinnamon Chips (Print Version)
# Ingredients:
→ Cinnamon Sugar Tortilla Chips
01 -
4 large flour tortillas (burrito size, 10-inch diameter)
02 -
Non-stick cooking spray
03 -
4 tablespoons granulated sugar or brown sugar
04 -
1 teaspoon ground cinnamon
→ Fruit Salsa
05 -
2 medium Granny Smith apples, diced and cored
06 -
1 lemon, juiced
07 -
1 cup strawberries, finely diced
08 -
2 kiwis, finely diced
09 -
1 cup raspberries
10 -
2 tablespoons brown sugar
11 -
2 tablespoons raspberry or strawberry preserves
# Instructions:
01 -
Whisk cinnamon and sugar together in a small bowl until evenly combined. Lightly spray both sides of a tortilla with non-stick cooking spray. Coat each side with the cinnamon and sugar mixture. Stack three tortillas together and cut them into 12 wedges using a sharp knife or pizza cutter. Repeat until all tortillas are prepared. Arrange wedges in a single layer on a baking sheet and bake at 175°C (350°F) for 11-12 minutes until crisp and golden brown.
02 -
Peel and finely dice the apples, then squeeze lemon juice over them and toss to coat. Finely dice strawberries and kiwis, and add them to a bowl with the diced apples and raspberries. Stir in the brown sugar and preserves gently until well combined. Serve the salsa at room temperature or chilled.
03 -
Store leftover salsa in an airtight container in the fridge for up to two days. Note that the fruit may release additional liquid over time.
# Notes:
01 -
Switch up the fruit blend with alternatives like blueberries, blackberries, peaches, or pears.
02 -
Dice the fruit finely to ensure every bite has a mix of flavors.
03 -
Enhance freshness by tossing in chopped mint leaves or fresh basil.