Fruit Salsa with Cinnamon Tortilla Chips

From Cook's Country | April​/May 2008

Why this recipe works:

We usually think of party appetizers as savory starters, but this inventive chips and salsa recipe puts a sweet spin on a classic combination. Granny Smith apples work well here because of their tartness and firm texture. When shopping we looked for yellowish or light green apples—these were… read more

We usually think of party appetizers as savory starters, but this inventive chips and salsa recipe puts a sweet spin on a classic combination. Granny Smith apples work well here because of their tartness and firm texture. When shopping we looked for yellowish or light green apples—these were riper (and better tasting) than dark green Grannies. We discovered that the best way to pick out ripe strawberries is to tear open a berry to see if the red pigment extends all the way to the core (a sweet, fruity aroma is also a good indicator of ripeness). For easier kiwi peeling, we sliced off the top and bottom and slid a spoon between skin and flesh. An unexpected ingredient in the fruit salsa recipe—a seeded and minced jalapeño chile—adds a slightly spicy kick. To turn plain flour tortillas into homemade chips, we coated them on both sides with cooking spray, then cut them into wedges. Before baking—in a single layer on two baking sheets—we sprinkled a mixture of cinnamon and sugar over the top of each wedge.

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Serves 12

Once cool, the chips can be stored at room temperature in an airtight container for 4 days; the salsa is best served immediately.

Ingredients

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