Fruit Salsa and Cinnamon Crisps
Preheat oven to 400°F. Stack the corn tortillas and cut into six even triangles. Spread the triangles in an even layer onto an ungreased cookie sheet, so that none of them are touching.
- Cook25 min
- Total25 min
- Serves6
- LevelEasy
Ingredients
- 4 CINNAMON CHIPS:
- 1 tbsp. white corn tortillas
- 1 tbsp. olive oil
- ¼ tsp. agave
- ¼ tsp. salt
- 1 cup cinnamon, or to taste
- 1 cup FRUIT SALSA:
- ½ cup berries (raspberry + blackberry works great)
- 1 strawberries, greens left on
- 1 seedless grapes, any variety
- 1 juice of lime
- apple, diced with seeds removed
- kiwi, peeled and diced
Method
- Preheat oven to 400°F. Stack the corn tortillas and cut into six even triangles. Spread the triangles in an even layer onto an ungreased cookie sheet, so that none of them are touching.
- In a small bowl, whisk together the olive oil, agave, and salt. Brush lightly onto each side of the tortilla triangle (this will get a little sticky) and sprinkle one side of the triangles with cinnamon. Bake for 7 minutes, flip, and bake for an additional 2 minutes. Let cool while you make the salsa.
- In a food processor, combine the berries, strawberries, grapes, and lime juice and pulse until the fruit has been chopped, but not pureed, for about five or six times. Combine with the diced apples and kiwi and serve with cinnamon crisps. Store in airtight container in refrigerator for up to 1 week.
