Apple Salsa and Cinnamon Chips
1 medium Granny Smith apple
1 medium red apple
1 tsp lemon zest
1/2 cup sweetened dried cranberries or cherries
1/4 cup caramel ice cream topping
¼ - ½ teaspoon Cinnamon
4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon
For salsa, core, slice, and chop apples, leaving peels on. Food chopper works awesome for this. Place in bowl.
Finely zest lemon to measure 1/2 teaspoon zest. Juice lemon to measure 1 teaspoon juice.
Add lemon zest, juice, cranberries/cherries, caramel ice cream topping and cinnamon to bowl; mix well.
For Cinnamon Chips
Preheat oven to 400 degrees.
Lightly spray tortillas with water.
Combine sugar and cinnamon; sprinkle over tortillas.
Cut each tortilla into 8 wedges; place in single layer on baking stone or sheet.
Bake 8-10 minutes or until lightly browned and crisp.
Remove and allow to cool.
Pairs Well With
I got this recipe from my friend, Milla Kokotovich. She brought this delicious treat to work several times, and got lots of requests for the recipe. I have made this for brunch and for a snack, and it is always popular. The recipe includes the cinnamon chips, but you could use ready-made cinnamon chips, such as Stacy’s Cinnamon Sugar Pita Chips. You can also change up the variety and combination of apples used in the salsa.