Fruit Salsa with Baked Cinnamon Chips (Gluten-Free)
Fruit Salsa with Baked Cinnamon Chips = Chips and Salsa 2.0. A combination of fresh fruit, complimentary spices, and sprouted plant-based cinnamon/sugar tortilla chips makes for the perfect "anytime" snack!
Servings 1 person
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.