Cinnamon Sugar Chips with Fruit Salsa
Need a pre-dinner appetizer idea? Chips and salsa are always fun but this twist on chips and salsa is delicious! Use whatever fruit you’d like and customize the flavors to meet your needs.
Ingredients
20 corn tortillas, cut into quarters or eighths
2 tbsp olive oil
1 tbsp sugar
2 tsp cinnamon
2 oranges, segmented
8-10 large strawberries, hulled and chopped
2 kiwi, peeled and chopped
1 can pineapple tidbits (20 ounce can)
1 mango, peeled, seeded and chopped
1 bunch cilantro, chopped
Zest and juice from one lime
Instructions
1
Preheat your oven to 350 degree’s.
2
Add the cut corn tortillas to a large bowl and drizzle with oil tossing to throughly coat with olive oil.
3
In a small bowl, whisk the sugar and cinnamon together to combine.
4
Sprinkle the tortillas with the cinnamon and sugar mixture, tossing to coat them all evenly.
5
Place them on a baking and bake in your preheated oven for about 25 minutes, turning them often with a spatula so they brown evenly.
6
In a large bowl add the orange segments, chopped strawberries, kiwis, pineapple tidbits, mango and cilantro. Gently fold together.
7
Add the lime juice and zest to the fruit salsa, gently fold to combine. Serve with the cinnamon sugar chips and enjoy!
Tags:
AHAAppetizer IdeasChef BryanChips and SalsaCinnamon Sugar ChipsCooking with Chef BryanFruit Salsa
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