4 organic whole grain or brown rice tortillas (I like Rudy's 7-grain with Flax or Food For Life Brown Rice tortillas)
3 Tablespoons melted unsalted butter or unrefined coconut oil
1 mango, peeled and diced
1 pint strawberries, hulled and diced*
A few leaves of fresh mint, finely chopped and a few wedges of lime, squeezed (optional)
Instructions
Preheat oven to 375 degrees. If your oven tends to run hotter than average, preheat to 350 degrees. Line 2 baking sheets with parchment paper.
Combine sugar and cinnamon. If you have a shaker, that's helpful to use for distributing the cinnamon-sugar. Otherwise a spoon is fine.
Place tortillas on a cutting board. Brush both sides of each tortilla with melted butter and sprinkle one side with cinnamon-sugar to cover lightly. Spread with fingertips if needed. Stack tortillas and cut into wedges or strips or use cookie cutters to cut in decorative shapes.
Transfer to baking sheets cinnamon-side up in one layer and bake for 10** minutes or until lightly browned. Tortillas will crisp further out of the oven. Allow to cool on pan.
Combine mango and strawberries in a bowl. Mix in mint and lime juice, if desired. Place fruit salsa in center of platter and surround with tortilla chips.
Notes
*Suggestions: Combine any seasonal fruit such as diced apricots, bananas, peaches, pineapple, and plums. Once I mixed shredded coconut with the fruit and I loved it. You can melt semi-sweet chocolate to dip or drizzle on top of the chips. Or serve with your favorite frozen dessert or use a lightly sweetened yogurt as a dip.
**If you overcrowd the pan, you may need an extra 2 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/cinnamon-nachos-with-fresh-fruit-salsa/