Apple Pie Salsa With Cinnamon Chips
Fresh apple pie salsa with apricot preserves and cinnamon, served with easy baked cinnamon chips made from flour tortillas.
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Servings: 8 servings of 5 chips plus dip
Calories: 148kcal
Ingredients
For the Cinnamon Sugar Tortilla Chips:
- 5 flour tortillas six inch
- 3 tablespoons unsalted butter melted
- 2 1/4 tablespoons granulated sugar
- 1/8 teaspoon cinnamon
For the Apple Pie Party Dip:
- 2 2/3 cups apples diced (about 2 large apples)
- 2 teaspoons lemon juice
- 1/2 teaspoon cinnamon
- 4 teaspoons light brown sugar packed
- 4 teaspoons apricot preserves
Instructions
For the Cinnamon Sugar Tortilla Chips:
- Heat the oven to 375 degrees. Line a large baking sheet with a silicone mat or parchment paper.
- In a small bowl, stir together the sugar and cinnamon for the chips.2 1/4 tablespoons granulated sugar, 1/2 teaspoon cinnamon
- Brush 1 tortilla with melted butter. Set a second tortilla on top and brush it with butter. Repeat until you've buttered and stacked all 5 tortillas.5 flour tortillas, 3 tablespoons unsalted butter
- Use a pizza cutter to cut the stack in half, then into quarters, then into eighths.
- Arrange the wedges buttered side up on the baking sheet so they don't touch. Sprinkle with the cinnamon sugar.
- Bake for 8 to 10 minutes, rotating the pan halfway through, until golden brown and firm to the touch. Watch closely for the last 2 minutes so they don't burn. Cool completely.
For the Apple Pie Party Dip:
- Peel and core the apples, then dice them into bite or smaller-sized pieces. Combine apples, lemon juice, brown sugar, preserves, and cinnamon in a bowl.2 2/3 cups apples, 2 teaspoons lemon juice, 4 teaspoons light brown sugar, 4 teaspoons apricot preserves, 1/8 teaspoon cinnamon
- Cover and refrigerate for at least one hour, preferably two.
- Arrange tortilla wedges around the bowl to dip. This apple pie salsa is best enjoyed the same day you make it.
Notes
- The chips keep 3 to 5 days in a tightly sealed container on the counter once they're completely cool.
- Use peach preserves plus a little more lemon juice, or orange marmalade if you don't have apricot preserves.
- You can brush the tortillas with vegetable oil instead. Don't use spray oil. Oil makes the recipe dairy-free if your tortillas also are.
- If you have 8-inch or 10-inch tortillas, cut them into eighths, then cut each wedge in half across the middle on a slight curve.
- Unbaked tortillas puff up more. See the Dessert Nachos post for baking instructions.
- For more tips, read the full article.
Nutrition
Serving: 5chips plus salsa | Calories: 148kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 141mg | Potassium: 77mg | Fiber: 2g | Sugar: 12g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.