Cinnamon "Nachos" with Fresh Fruit Salsa
Servings: 4 ? 3? you and me? just me?
Ingredients
- 1 ½ Tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 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.