YIELD: 6 SERVINGS
A fun twist on an old favorite, serve these “chips and salsa” at your next gathering for a sweet—and healthy—surprise.
Directions
Preheat oven to 400 °F.
Stack the corn tortillas and cut them into six even triangles.
Spread the triangles in an even layer onto an ungreased cookie sheet, so that none of them are touching.
In a small bowl, whisk together the olive oil, agave, and salt.
Brush lightly onto each side of the tortilla triangle (this will get a little sticky) and sprinkle one side of the triangles with cinnamon.
Bake for 7 minutes, flip, and bake for an additional 2 minutes.
Let cool while you make the salsa.
In a food processor, combine the berries, strawberries, grapes, and lime juice and pulse until the fruit has been chopped, but not puréed, for about five or six times.
Combine with the diced apples and kiwi and serve with cinnamon chips.
Store in an airtight container in the refrigerator for up to 1 week.
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Ingredients
CINNAMON CHIPS
4 white corn tortillas
1 tablespoon olive oil
1 tablespoon agave
¼ teaspoon salt
¼ teaspoon cinnamon, or to taste
FRUIT SALSA
1 cup berries (raspberry + blackberry works great)
1 cup strawberries, greens left on
½ cup seedless grapes, any variety
Juice of 1 lime
1 apple, diced with seeds removed
1 kiwi, peeled and diced
