Wednesday, July 16, 2014

Fruit Salsa with Homemade Cinnamon Chips

I'm sure you have seen this delicious recipe floating all over the internet's and from what I'm told, its a top rated recipe on

I first tried it when my coworker brought it to a dessert pot luck... So good. I had dreams about it as a topping on ice cream or over yogurt with granola.

Whipping up a batch at home is easy and with in no time, this healthy "dessert" can be on your table. And honestly, who wants to bake or heat up the house with an oven when its 100 degrees out? Not. Me.


For the Salsa:
2 green apples, diced
2 kiwis, diced
1 carton (8-ounces) strawberries, diced
1 (8-ounce) container raspberries, cut in half
1 Tablespoon granulated sugar
1 Tablespoon brown sugar
2 Tablespoons fruit preserves (I used strawberry!)

For the Chips:
10 large tortillas, cut into 8 wedges
1/2 cup granulated sugar
1 Tablespoon cinnamon
2 Tablespoons butter, melted

Start by making the salsa: dice all of your fruit to roughly the same size and place into a medium bowl. Toss the fruit with the sugars and fruit preserves. Cover mixture with plastic wrap and store in the refrigerate to macerate for 1-2 hours.

Meanwhile, make your chips. Preheat your oven to 400 degrees. In a small bowl, mix together the cinnamon and sugar, set aside.
Place tortilla triangles on a lightly greased cookie sheet and brush with melted butter. Sprinkle desired amount of cinnamon/sugar mixture over the top.
Bake in preheated oven for 9-10 minutes until golden. Remove from cookie sheet on to a cooling rack and allow the chips to cool completely, 10-15 minutes.

Serve chips and salsa, dip, and enjoy! I love how crunchy the apples remain and how soft the rest of the fruit is. The sugars and fruit preserves make a perfect juicy addition. I could literally eat the salsa by the spoonfuls and the chips by themselves. Please make this today!

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