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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.
- 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
To make the salsa
Combine the apple, grapes, pomegranate seeds, and maple syrup in a medium bowl. Season to taste with the lime juice.
Place in a food processor and pulse 3 to 4 times.
Transfer to a bowl and refrigerate until ready to serve.
To make cinnachips
Heat the canola oil in a medium saucepan to 360°F.
Combine the sugar and cinnamon in a large bowl.
Add a handful of the tortillas to the saucepan and cook, stirring frequently with a metal spider or slotted spoon, for 1 minute.
Drain on paper towels, then toss in the cinnamon sugar. Repeat with the remaining tortillas. Serve the chips warm with the fruit salsa.