Apple Salsa with Cinnamon-Sugar Chips

By: A recipe from Chris Keim by way of Shirley Nash-Pitts
By: A recipe from Chris Keim by way of Shirley Nash-Pitts

Ingredients

Salsa:
4 cups finely chopped granny smith apples
1 cup chopped pear (fresh or canned)
½ cup quartered red grapes
½ cup chopped walnuts (or pecans)
3 TBSP orange juice
1 TBSP brown sugar
2 tsp orange peel

Chips:
6 8" flour tortillas
cooking oil spray
3 TBSP sugar
1 ½ tsp cinnamon

Directions

Salsa:

Mix juice, brown sugar and orange peel and set aside. Chop all ingredients and toss immediately with juice mixture so apples won’t brown. Refrigerate about an hour and serve with chips.

Chips:

Mix cinnamon and sugar. Spray both sides of the tortilla with the cooking oil spray. Sprinkle one side with cinnamon-sugar mixture. Stack all 6 tortillas together and then cut into 8 wedges using a pizza cutter (or a good knife). Place on cookie sheets in 1 layer with no overlaps (or they will cook unevenly) and bake for 10 minutes at 350. Watch the chips and turn them once halfway through cooking. Allow to cool.
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