Description
A healthy and colorful party food
Ingredients
Scale
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