Talk about a refreshing dish! Often, my go-to desserts involve gobs of chocolate, pounds of sugar and sticks of butter (what can I say? I like the good stuff!), but for this week’s potluck, I opted for a lighter treat.
I had heard of people making their own cinnamon chips before, so I thought, “Why not? It can’t be too difficult, right?”
Thankfully, it really isn’t! With just a few minutes and a couple ingredients, you’ll have a crisp, sweet snack that even the most diehard meat-and-potatoes fans can’t resist.
Plus, as I saw from the dozens upon dozens of fruit salsa recipes online, just about any combo of fruits work well, so you can use whatever’s on hand! Here’s what I recommend trying, however.
Utensils required: cutting board, knife, baking sheet, measuring cup, oven
Ingredients (serves 8-10):
- 1/2 can crushed pineapple
- 2/3 can mandarin oranges
- 1 Granny Smith apple
- 8-10 strawberries
- 1 tablespoon lemon
- 10 (8-inch) flour tortillas
- 1 can spray canola oil
- 1/2 cup sugar
- 2 tablespoons cinnamon
Time commitment: 7-9 minutes to prepare, 5-10 minutes to bake
1. Preheat the oven to 350 degrees.
2. As it heats, measure out a cup of sugar and two tablespoons of cinnamon, and stir them together.
3. Next, place tortillas on the baking sheet(s). Lightly mist them with the spray canola oil (or brush them with a moistened paper towel, if you don’t have the spray kind), and sprinkle on as much cinnamon sugar as you’d like.
4. Drain the excess juice from the pineapples and oranges.
5. Wash the rest of the fruit, then finely chop all of it. (Or pulse it into the food processor, if you’re schfancy like that.)
6. Once the oven is up to temperature, slice the tortillas into wedges and let them cook for about 5-6 minutes, or until they’re lightly golden. Repeat the baking process as necessary until all of the chips have been made.
7. In the meantime, pour all of the fruit into a serving dish and mix it with a tablespoon of lemon.