It's summer and berries and watermelon are at the plenty! You can make this recipe any time of year but there is something magical about using summer berries. I fun twist on chips and salsa! We made these recipes in culinary camp this week, it was a huge hit and there wasn't a speck left.
Vanilla Berry Fruit Salsa with Cinnamon Tortilla Chips
Ingredients:
Chips:
3-4 Tortillas (Whole Wheat, Spelt, Corn Or Gluten-free all work well)
1 tsp Honey
1 tsp Coconut Oil
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Salsa:
1/2 cup Strawberries, diced
1/2 cup Watermelon, diced
1/4 cup Raspberries, quartered
1/4 cup Blueberries, halved or quartered
1 tsp Lemon Juice
1 tsp Honey
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/2 a Vanilla Bean, seeds
For the chips, preheat the oven to 350 degrees(f). Line a baking sheet with parchment paper. Cut the tortillas into small shapes with a cookie cutter (I used hearts) or to save time use a pizza wheel and cut into rectangles. Spread the tortilla pieces on the baking sheet in a single layer. Melt the coconut oil in a small glass dish whisk in the honey and spices. Brush the oil mixture onto the tortilla pieces. Bake in the oven for 5 minutes. Flip the chips over using tongs or a fork, brush again with the oil mixture and bake for an additional 5 minutes. Cool for a few minutes before serving. For the salsa, mix the fruit together, string gently. In a separate dish whisk together lemon juice, honey and spices. Gently fold into the fruit. Serve chips and salsa together. Store leftover chips in an airtight container at room temperature and the salsa in an airtight container in the fridge.
