Monday, September 7, 2009

Fruit Salsa with Cinnamon Chips

A few years ago I found this recipe for fruit salsa and chips. I will admit that there is a little bit of work involved, but it is soooo worth it! The mixture of fruits is just perfect and everyone who tries it falls in love! The chips are so good that they could be used in other sweet dips. I could see them used with a chocolate chip cheese ball. (I’ll share that another time!) The chips themselves are pretty easy and if you have some tortillas sitting around, needing to be used this would be the perfect recipe. You could probably even use some sort of savory spices and just eat them by themselves. (Sounds like I may need to do some experimenting in the future…)

I had a party to go to, hosted by my good friend Jennifer. The party theme was, “Dippy Blondes”, and we were to all bring a dip to share. Now I’m not blonde, and I’m certainly not “dippy”, but I loved the idea of a themed party bringing a bunch of gals together, to do two of my favorite things: eat and talk! We had a ton of fun and I won’t be surprised if Jennifer finds other interesting themes to bring us together again in the near future! This fruit salsa and chips recipe was my contribution to the party and it was very well received!

Here are some pictures taken while making this recipe. First up was cutting up the fruits, which is really the time intensive part of this whole process. The recipe didn’t say to cut up the strawberries, but I did – into small pieces. And the raspberries I sorta smashed.

Next, mix in the sugars and fruit preserves…and you are done. It just needs to chill!

On to the chips. I used whole wheat tortillas in this recipe. I cut them up into wedges using a pizza cutter and then sprayed them with the butter flavored cooking spray. Then you sprinkle them with the cinnamon /sugar mixture and spray them again. (I do NOT use 2 cups worth like the recipe calls for.)
Put them on a baking sheet (I like to use the pizza pan so they get crispy on both sides) and bake.

After baking them and allowing them to cool completely, you can store them in a plastic ziploc bag or container. They'll stay fresh for several days!

Here is the recipe:

Fruit Salsa and Cinnamon Chips
From – named for Annie

2 kiwis, peeled and diced
2 Golden Delicious applies – peeled, cored and diced
8 oz raspberries
1 pound strawberries
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor

10 (10 inch) four tortillas
butter flavored cooking spray
2 cups cinnamon sugar ( I never use this much)

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes.

Preheat oven to 350 degrees F.

Coat one side of each flour tortilla with butter flavored cooking spray. Sprinkle with desired amount of cinnamon sugar. Spray again with cooking spray. Cut into wedges (a pizza cutter works great) and arrange in a single layer on a large baking sheet.

Bake in preheated oven 8 to 10 minutes. Repeat with additional tortilla wedges till all have been baked. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

1 comment:

tribeaner said...

Yum Yum! I'm considering making this for our little get together this weekend. Sooooo good...and one last tip of the hat to summer. :D