Cinnachips and Rainbow Salsa



  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Instead of salt on your tortilla chips, sprinkle them with cinnamon sugar, then dip in a quick homemade salsa made with winter fruits. Pulsing the salsa in the food processor turns it a pretty pink color and makes it easier to scoop, but if you prefer a chunkier salsa you can skip this step.


Rainbow Salsa:

  • 1 apple, diced (about 1 cup)
  • 1/2 cup diced grapes
  • 1/2 cup pomegranate seeds
  • 1 teaspoon pure maple syrup
  • 2 to 4 Tablespoon fresh lime juice


  • 4 cup canola oil, for frying
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 8 10-inch corn tortillas, cut into eighths


Step 1:

  • Combine the apple, grapes, pomegranate seeds, and maple syrup in a medium bowl. Season to taste with the lime juice.

Step 2:

  • Place in a food processor and pulse 3 to 4 times.

Step 3:

  • Transfer to a bowl and refrigerate until ready to serve.

Step 1:

  • Heat the canola oil in a medium saucepan to 360°F.

Step 2:

  • Combine the sugar and cinnamon in a large bowl.

Step 3:

  • Add a handful of the tortillas to the saucepan and cook, stirring frequently with a metal spider or slotted spoon,for 1 minute.

Step 4:

  • Drain on paper towels, then toss in the cinnamon sugar. Repeat with the remaining tortillas. Serve the chips warm with the fruit salsa.