Sweet Fruit Crunch (Print Version)
# Ingredients:
→ Cinnamon Sugar Tortilla Chips
01 -
4 large burrito-style flour tortillas (10 inches wide)
02 -
Non-stick spray for cooking
03 -
4 tablespoons of white or brown sugar
04 -
1 teaspoon cinnamon powder
→ Fruit Salsa
05 -
2 medium-sized Granny Smith apples, cored and chopped
06 -
Juice from 1 lemon
07 -
1 cup diced strawberries
08 -
2 diced kiwis
09 -
1 cup of raspberries
10 -
2 tablespoons of brown sugar
11 -
2 tablespoons of raspberry or strawberry jam
# Instructions:
01 -
Mix sugar and cinnamon together in a small dish. Take one tortilla and lightly spritz both sides with the cooking spray. Coat the tortilla’s surface evenly with the cinnamon blend. Stack three tortillas, slice into 12 wedges using a knife or pizza cutter, and repeat for all the tortillas. Spread the wedges on a baking tray in one layer, then bake them at 350°F (175°C) for 11–12 minutes until crispy and slightly golden.
02 -
Peel the apples, remove the seeds, and chop into small pieces. Add lemon juice and toss so the apple stays fresh. Chop your strawberries and kiwis into tiny pieces, then mix them with the apple chunks and raspberries in a bowl. Add the brown sugar and jam, then stir gently so everything blends nicely. You can serve this cold or leave it at room temperature.
03 -
Transfer any extra salsa to a sealed container and pop it in the fridge for up to two days. Keep in mind the fruit might release extra juice as it sits.
# Notes:
01 -
Try swapping other fruits in, like pear, peach, blackberries, or blueberries.
02 -
Chop up the fruit nice and small so each bite has plenty of flavors mixed together.
03 -
Add some fresh herbs like chopped mint or basil for a burst of freshness.