Fruit Salsa + Cinnamon & Sugar Tortilla Chips
When my dear friend Laura invited us over to her parents’ house for a reunion dinner of sorts–a dinner of empanadas–I decided to contribute something summer-y, healthy, and sweet: fruit salsa served with baked whole wheat cinnamon & sugar tortilla chips.
When people usually think of chips and salsa, they usually think of corn chips with a spicy tomato salsa. Not me. I know the possibilities are endless! Sure, the original understanding of salsa might be a spicy tomato sauce, but to me, it means a delicious mixture of miniscule pieces of edible bits, all combined to form a unique, integrated dish of deliciousness!
On warm, summer days I usually crave juicy, ripe fruits. This recipe is perfect if you want something sweet, mild, un-spicy, and addictive. You can use whatever fruits you want, but my mix contained Fuji apple, strawberries, red plums, kiwi, and mango.
Tossed together with a couple teaspoons of raw honey, juice from two limes and a dash of cinnamon, yum, you (and your friends) will rave about it. Simply slice and dice everything with your sharpest knife into tiny, little cubes, toss into a large bowl, and mix with the honey, lime, and cinnamon. So easy, yet so amazing. It tastes better if you chill it in the fridge for awhile.
As for the chips, simply stack several whole wheat tortillas together and slice like a pizza into triangles. Pam a cookie sheet, lay the triangles into a single layer, spray with more pam, and sprinkle a cinnamon/sugar mixture over the top. Bake for just 6-7 minutes at 400 degrees (any longer and you will have super burnt chips).