Fruit Salsa with Baked Cinnamon Chips = Chips and Salsa 2.0. A combination of fresh fruit, complimentary spices and sprouted plant-based, cinnamon tortilla chips makes for the “anytime” snack!
The act of chip dipping is super addictive. I mean c’mon, it’s pretty on the healthy side right? Tomatoes and other veggies and some fresh herbs and spices along with crisp tortilla chips with a hint of salt *swoons*.
I’ve had tomato-based salsa that featured mango and it was delicious! However, I always thought “hmmm, what if I dipped these chips in a bowl of chopped up fruit? And what if the chips were a little on the sweet side?”
For the salsa, I used mangos, strawberries, apple, blackberry jam (you can definitely use your own combination of fruit) For the chips, I used sprouted grain tortilla that I cut into triangles and seasoned with coconut sugar and cinnamon.
Purposefully, I only made one serving. Remember earlier when I mentioned the act of chip dipping and eating is “oh so addictive”? Yeah, that’s why. But don’t mind me and my portion control methods, you can definitely double, triple, or quadruple this recipe!
Feel free to use flour tortillas for the cinnamon/sugar crisps. I experimented with gluten-free sprouted grain tortilla. I was curious to know whether they’d crisp up the same after baking them. Well, they sure did. I baked them up after spraying them with coconut oil and the crisp was amazing.
I hope you all like this Fruit Salsa and Baked Cinnamon Chips. It’s:
Satisfying
Perfectly Sweet
Healthy
Gluten-Free
& Deliciously Addicting
If you try this Fruit Salsa and Baked Cinnamon Chip recipe, let me know how everything turns out! Rate it, leave a comment below and share a picture on Instagram with the hashtag #veganfitcarter
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Recipe
Fruit Salsa with Baked Cinnamon Chips (Gluten-Free)
Ingredients
- ½ mango
- 6 strawberries
- ½ granny smith apple
- 1 tablespoon blackberry jam or use jam of choice
- 1 teaspoon lemon juice I used fresh squeezed meyer lemon juice
- pinch fresh or dry cilantro (optional)
- cinnamon
- coconut sugar
- 2 sprouted grain tortillas for gluten-free use flour tortillas if desired
- vegetable oil spray I used coconut oil spray
Instructions
- Pre-heat oven for 375 degrees.
- Cut tortilla in triangles and arrange in a single layer on a sheet pan. Spray a thin layer of oil and sprinkle equal parts of cinnamon and sugar. Flip tortillas over. Spray and season the other side.
- Place in oven and bake until slightly brown and crispy. (My chips took about 12 minutes to brown and crisp)
- Cut all fruit into small chunks and put into a small bowl and stir in jam, lemon juice, and optional cilantro. Taste and adjust ingredients to your liking (if needed). Cover and set aside.
- Remove chips from oven. Arrange on place with your bowl of fruit salsa and enjoy.
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