Thursday, April 11, 2013

Fruit Salsa & Baked Cinnamon Chips

My family has made this recipe for as long as I can remember. It's an impressive snack to serve at a party and easy to customize to your taste. The "recipe" is just a guideline, so feel free to use fruit that's in season or whatever sounds good to you:) I'd recommend making the Cinnamon Chips a few hours ahead of time so they get nice and crisp.  

Baked Cinnamon Chips:
Flour tortillas (I think thick, store-bought tortillas work best)
softened butter or butter spread
cinnamon & sugar, mixed

Line 2 baking sheets with tin foil and set aside. Preheat oven to 350 degrees.

Spread each tortilla with butter using a rubber spatula and sprinkle generously with cinnamon & sugar. Cut into 2 inch strips using a pizza cutter. I cut either end into a long strip, then cut each strip in half. Then, I cut the remaining piece into strips and then into thirds (SEE PHOTO BELOW). 
Arrange on prepared baking sheet in single layer and bake for 10-12 minutes, or until just beginning to brown. Here's the slightly TRICKY part: These are best when they are crisp, but they are not good when they burn! Keep a close eye on them so they don't get too brown. 

While one pan of tortilla strips is baking, get the next pan ready to go.

When baked, remove tortilla strips from the oven and cool on the pan or remove to a baking sheet. As I mentioned, these are great if they sit out for a few hours before serving so they get a little crisp. 
Fruit Salsa:

strawberries, hulled and chopped
blackberries, coarsely chopped
apples, diced (I use a combination of green and red apples and I leave the skin on)
fresh oranges, peeled, sectioned and coarsely chopped
kiwi, peeled and diced
pineapple (fresh: peeled and chopped) or (canned: tidbits, well-drained)
mango, peeled and chopped

Drain fruit well and combine. I usually add a little brown sugar or powdered sugar. Serve as soon as possible or refrigerate until serving.

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