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Fruit Salsa or Breakfast Dip with Baked Cinnamon Chips
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Ingredients
Ingredients for Salsa
1
peach or nectarine
peeled and diced
1
mango
peeled, cored and diced
1
granny smith apple peeled
cored and diced
1 6
oz.
package blackberries or raspberries diced
1 16
oz
package strawberries hulled and diced
2
tsp
fresh lemon juice
1
Tablespoon
honey
2
Tablespoon
strawberry or peach preserves
*Optional 1 32 oz tub of plain yogurt
Ingredients for Sugar chips
ΒΌ
cup
granulated sugar
1
teaspoon
cinnamon
10 4-
inch
flour tortillas
street tacos
Cooking Spray
Instructions
Preheat oven to 400 degrees. Spray a jelly roll 18x13 baking pan with non-stick cooking spray, set aside.
Toss all diced fruit with lemon juice, preserves and honey. Refrigerate salsa.
To make the salsa creamy or use it as Breakfast Dip - add one 32 ounce tub of plain yogurt and stir.
Cut tortilla shells into wedges either 4 or 6 per shell like you would cut a pizza.
In a small bowl mix together sugar and cinnamon. Spray wedges with cooking spray and sprinkle with
cinnamon sugar mixture then flip over and do the other side.
Bake in preheated oven about 10-12 minutes, turning chips once halfway through baking.
Let chips cool then serve with fruit salsa. Keep chips in sealed zip lock baggie for freshness.
Notes
*For a creamy dip instead of salsa, add one tub of yogurt and it becomes a creamy dip.
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