This recipe is my attempt to rebel against winter. No Mr. Winter, I’m not going to make soup today. What’s that you say? You want me to cook a heavy casserole? Sorry, I’ve had it with your warming comfort foods. Enough is enough. Do you hear me? We. are. over. Next Wednesday is Ground Hog Day and I’m going to go ahead and assume the little rodent is not going to see his shadow. Spring is on it’s way. Fake it ’til ya make it. Or something like that.
I think you should join with me in this rebellion against winter and make this recipe. It is light and refreshing in a let’s-pretend-it’s-not-cold-outside kind of way. And if you live in a place where the sun actually shines in the winter, well, this is a great way to celebrate your good fortune.
Another good reason you should make this fruit salsa with cinnamon chips is that every time I make it I have 2-3 requests for the recipe. Everyone loves this stuff. I think it’d be a perfect way to balance out the other most-likely unhealthy dips that may make an appearance at your Super Bowl party.
All right; let’s get started. Here’s what you’ll need:
Beat the Winter Blues Fruit Salsa and Cinnamon Chips
- Total Time: 25 minutes
- Yield: 10 servings 1x
Description
A healthy and colorful party food
Ingredients
For the Salsa
- 2–3 kiwis, peeled and diced
- 2 apples, peeled, cored, and diced
- 12 ounces frozen raspberries*
- 12 ounces frozen blueberries*
- 2 tablespoons agave nectar (optional)
- 1 tablespoon Sucanat (optional)
- 3 tablespoons no-sugar-added raspberry preserves (or your favorite flavor)
For the Cinnamon Chips
- 10 (10 inch) whole grain flour tortillas
- cooking spray
- 1/2 cup Sucanat
- 1 teaspoon cinnamon sugar
Instructions
- In a large bowl, mix together the kiwis, apples, raspberries, blueberries, agave nectar, Sucanat, and fruit preserves. {If you don’t mind a slightly tart salsa, omit the agave nectar and Sucanat} Cover and chill in the refrigerator while you make the cinnamon chips. This will give the fruit some time to thaw and allow the flavors to meld.
- Preheat the oven to 350 degrees and spray a baking sheet (or two if they will fit in your oven) with cooking spray. Combine the Sucanat and cinnamon in a shallow bowl. Spray both sides of the tortillas with cooking spray. Use cooking sheers to cut each tortilla into eight wedges. I do four at a time.
- Then, dip each wedge in the sugar+cinnamon mixture and turn to coat each side.
- Place them on the sprayed baking sheet so they don’t touch or overlap. Bake in the preheated oven 8-10 minutes, until the chips are lightly browned. Repeat with remaining tortilla wedges. The chips will continue to crisp as they cool, so make sure you allow them to cool before serving.
Notes
Generously adapted from this recipe on allrecipes.com
*Hey, it’s winter! If it happens to be raspberry and blueberry season when you are making this, go ahead and use fresh.
- Prep Time: 15
- Cook Time: 10
- Category: Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 206
- Sugar: 17g
- Sodium: 280mg
- Fat: 3.2g
- Carbohydrates: 41.3g
- Protein: 4.7g
Keywords: fruit snack
There are many delicious ways to enjoy this fruit salsa, so don’t be afraid to make the whole big batch. It’s great on top of ice cream or yogurt or stirred into your morning oatmeal. The possibilities are endless, much like this dreadful winter.
I can’t wait to make this one!!
We have this every year at our annual family crawfish boil!! Love this snack, it is very addictive 🙂
My kids will definitely go for this….they love anything that has chips to go with it. And, of course, we don’t keep chips in the house because I have control issues with chips. This looks so delicious…can’t wait to give it a try. Thanks!
YUM YUM YUM!! Can’t wait to try this…my kids will love it!