Fruit Salsa with Baked Cinnamon Sugar Chips
Product Salsa with Burnt Cinnamon Sugar Tortilla Chips – yes and definitely yes!! You couple I’m all about the dips and salsas, especially when they demand something confectionery. I’m totally in compassion! I’ve always been a big fan of sunbaked or fried laurel dulcorate chips (I pee these hardened ones all the dimension) but I’ve actually never paired them with production salsa until now. But let me request you it is a change meant to be!
- 1 peach or nectarine , peeled and diced
- 1 mango , peeled, cored and diced
- 3 kiwis , peeled and diced
- 1 (16 oz) pkg. strawberries, hulled and diced
- 1 1/2 tsp fresh lemon juice
- 2 Tbsp strawberry jam
- Cinnamon Sugar Chips
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 6 6- inch flour tortillas
- 2 Tbsp butter , melted
- Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray (or line with a silicone liner or parchment paper), set aside.
- For the fruit salsa in a large mixing bowl toss together peach, mango, kiwi, strawberries, lemon juice and strawberry jam. Chill salsa (serve salsa within 2 hours).
- In a small bowl mix together sugar and cinnamon. Brush both sides of the tortillas lightly with melted butter. Sprinkle each side of tortillas evenly with cinnamon sugar mixture (I recommend laying them over a cutting board when doing this. Use up all of the cinnamon sugar mixture). Cut tortillas into 6 wedges (like a pizza. To cut them, I like to make 2 stacks of 3 tortillas each then cut through all of them at once. I first cut them into halves then from there each half into 3 wedges). Transfer to prepared baking sheet in a single layer (they’ll likely have to overlap slightly in places). Bake in preheated oven about 10 – 12 minutes, turning chips once halfway through baking (they won’t be fully crisp throughout by the end, but once cool they should crisp up fully). Let chips cool then serve with fruit salsa.
- Recipe source: recipe adapted from Our Oh Sweet Basil Kitchen