Cinnamon Chips with Summery Fruit Salsa

 
 
 

By Kathy Woods

Serve these cinnamon chips with summery salsa at a get together or for a fun snack at home.

Ingredients

Salsa

  • 1 cup coarsely chopped peaches
  • ½ cup blueberries (whole)
  • ½ cup chopped strawberries
  • 1 Tbsp. red onion, minced
  • 1 tsp. jalapeno, chopped (optional)
  • 1 Tbsp. cilantro (fresh)
  • 1 Tbsp. lime juice (fresh)
  • 2 tsp. raspberry jam
  • ¼ tsp. salt
  • 1 tsp. pepper

Note: It is OK to use frozen fruit, thawed and drained, although fresh is best.

Cinnamon Chips

  • 12 flour tortillas
  • ¼ cup melted butter
  • Cinnamon sugar (¼ cup sugar and 1 tsp. cinnamon)

Directions

Salsa

  1. Combine all ingredients and chill.
  2. Serve with homemade cinnamon chips and Greek yogurt.

Cinnamon Chips

  1. Heat oven to 350 degrees.
  2. Brush melted butter on one side of tortilla and sprinkle with cinnamon sugar.
  3. Cut into wedges.
  4. Place butter side up on a cookie sheet and bake 8-10 minutes or until light brown and crispy.
 
 





 
 
 
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