Sweet ‘n Spicy Fruit Salsa With Cinnamon Chips
A sweet appetizer twist on chips and salsa
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Servings: 8
Calories: 156kcal
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- 8 medium flour tortillas
- cooking spray
- 16 oz strawberries hulled and chopped
- 3 kiwis peeled and chopped
- 2 cups fresh pineapple peeled, cored, and chopped
Preheat the oven to 400°F
Combine the sugar and cinnamon in a small bowl.
Stack the flour tortillas and using a sharp chef's knife, cut the stack in eighths to make 8 triangle-shaped chips from each tortilla.
Lay the flour tortilla chips in a single layer on a baking tray. Spray them with cooking spray and sprinkle with ½ of the sugar-cinnamon mixture. Flip them over and repeat with the second side.
Bake the chips for 10-12 minutes, rotating the pan and flipping the chips halfway through. Remove the chips from the oven when they are light golden brown. Let them cool to room temperature.
In a large mixing bowl, combine the chopped strawberries, kiwi, and pineapple. Toss to combine.
Serve the chips with the fruit salsa to dip.
Calories: 156kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 224mg | Potassium: 237mg | Fiber: 4g | Sugar: 13g | Vitamin A: 61IU | Vitamin C: 79mg | Calcium: 71mg | Iron: 2mg