Sweet Apple Salsa with Baked Cinnamon Chips
Ingredients
Baked Cinnamon Chips
- 1 Tbsp sugar (granulated, coconut, or maple)
- 1/4 tsp cinnamon
- tiny pinch of salt
- 4 8-inch flour tortillas or other small tortillas of your choice
- 1 Tbsp avocado or vegetable oil or oil spray
Sweet Apple Salsa
- 2 to 3 apples (4 cups when diced) use a few different kinds
- 1 Tbsp lemon juice
- 1/2 cup unsweetened applesauce
- 1 to 2 Tbsp honey or maple syrup or to taste
- 1/2 tsp cinnamon
- pinch nutmeg optional
Instructions
Baked Cinnamon Chips
- Heat the oven to 350 degrees. Line a sheet pan with parchment paper, foil, or a silicone mat.
- Mix the sugar, cinnamon, and salt together in a small bowl.
- Use a pastry brush to paint both sides of each tortilla with oil or spray each side with the oil spray. Sprinkle both sides or each tortilla with a big pinch of the cinnamon sugar.
- Cut the tortillas into 8 chip-shaped wedges. (I use a pizza wheel but a knife works too.) Place the chips onto the baking sheet. They can be touching but not overlapping.
- Bake the chips until golden brown, about 10 minutes. Keep a close eye on them because they can burn easily.
Sweet Apple Salsa
- Cut the apples into a very small dice. You can do this a few different ways: 1. Use a vegetable chopper (one is linked in the blog post) which is easy and fun for kids to use too. 2. Use a knife to cut the apples into small into cubes. 3. Cut apples into small chunks then pulse in a food processor to finely chop (don't blend too much for you'll get mush).
- Add the chopped apple to a large bowl and toss with the lemon juice. Stir in the applesauce, honey/maple syrup, cinnamon, and nutmeg. Taste and add more sweetener or lemon juice as needed.
- Serve the apple salsa with the baked cinnamon chips (or graham crackers). The salsa will release juices as it sits, so stir it up occasionally. The salsa can be stored in the fridge for a few days (but it may brown a little bit).