Cinnachips and Rainbow Salsa

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Published January 03, 2017

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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.

Cook Time:10 min

Prep Time:20 min

Total Time:10 min

Servings: 8

Ingredients:

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

Preparation:

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.

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.

URL

https://www.foxnews.com/food-drink/cinnachips-and-rainbow-salsa