Thursday, April 26, 2012

Fruit Salsa with Baked Cinnamon Chips

I was recently inspired when I saw, on Pinterest of course, a wonderful recipe for fruit salsa and chips from The Girl Who Ate Everything. Enticed by the mouthwatering picture of fruit heaven, I followed along to the post itself. I was so excited to try it out, but two things presented challenges- the same two things that always present challenges when trying a new recipe- it wasn't gluten free, nor was it whole-food-friendly.

Not to worry! I presented the challenge to my sous-chefs (children) and began the culinary remedy. Here is the result:

You will need:
A variety of fruit to cut up in the salsa ( I used a red delicious apple, 1 lb strawberries, 6 oz. each blueberries and blackberries, and 5 kiwi)
2-3 teaspoons of fruit preserves (with no sugar added)
2-3 teaspoons of honey
Corn tortillas 
3 tablespoons melted butter
Cinnamon to taste

The process:
1. Preheat your oven to 350 degrees. Combine honey and melted butter into a small bowl, and warm (in a microwave for 10 seconds). This will make the honey more liquid and easier to brush onto the tortilla, which is the next step. Go ahead- brush on the honey/butter mixture. Sprinkle cinnamon on top.

2. Put tortillas in the oven for 15 minutes, or until golden brown. Honey browns faster than sugar, so watch them carefully and pull them out if they begin to look too brown.

3. In the meantime, peel/dice all fruit into small bits. Put into a large mixing bowl. Add the fruit preserves and stir well.

4. When the tortillas come out of the oven, cut them into fourths. This may involve some ripping- it's OK.

I really like this recipe and the kids are huge fans. The chips are not very sweet prepared this way, and are quite thick because they are made with corn tortillas rather than flour. I found this to be beneficial because the chips held a good amount of the sweet, juicy salsa without crumbling or becoming soggy, and the salsa flavor took center stage.

If you find that you like them sweeter, you can always add more honey or even some raw cane sugar. Since we have been eating this for lunch, I added some walnuts and pecans on the side for protein and fiber- if your palettes are amiable I bet chopped nuts would be great if included in the salsa. (But you know, then the food would touch, and I don't know how your critics feel about that, but mine aren't enthusiastic.)

 The salsa didn't keep well for more than a day, so eat up! (We have found, however, that the salsa is great served over plain Greek yogurt- it's just sweet enough to make that a great treat. You can also stir it into plain yogurt to make homemade squeeze yogurt.)

Doesn't this just scream "summer party food?"


  1. This looks great! I would like to reference it, could you make it "Pin" able? I am starting a new board for my whole foods/GF recipes.

    1. Hi Kristy,

      I'm glad you're going to try it! It's "pinable" right from here- just use the pin widgit on your internet toolbar as you normally would to pin images. You have to scroll through a few other images to get to it once the window pops up, but all these photos are there, I promise! Best of luck with your new Pinterest board- it sounds wonderful. Feel free to check mine out as well, since it's all gluten free and whole good recipes (or ones that can be easily altered).



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