Cinnamon Sugar Pita Chips with Fruit Salsa

cinnamon sugar chips with sweet fruit salsa (kiwi, strawberries, apples, raspberries or blueberries)

Our Cinnamon Sugar Pita Chips with Fruit Salsa recipe is a fantastic way to satisfy a sweet tooth while still getting a healthy dose of whole grains and fruit.
Great party food!

-Jessica

2 whole wheat pitas or tortillas, each divided into 8 wedges
2 Tbs butter, melted (can also use a lightly flavored olive oil or cooking spray)
2 Tbs sugar
½ tsp cinnamon

 

Mix:  Mix together the sugar and cinnamon in a small bowl.
Coat:  Brush top of the wedges lightly with butter, oil, or cooking spray.  Next, sprinkle them with the cinnamon/sugar mixture.
Bake:  Bake on a cookie sheet at 400 for 5-8 minutes, depending on how chewy or how crunchy you like yours.

 

Fruit Salsa

This is our suggested recipe, but feel free to use any fruit you wish!

1 kiwi, peeled and diced
1 apple, peeled, cored and diced
4 oz. raspberries, blackberries, or blueberries
8 oz. strawberries, diced
2-3 Tbsp 100% fruit preserves, any flavor

Combine:  In a medium sized bowl, mix together all ingredients.  Store tightly covered in the refrigerator for up to 2 days, but best when used fresh.

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4 Responses to Cinnamon Sugar Pita Chips with Fruit Salsa

  1. Janet Goins says:

    Jessica, this sounds great! One question — how many servings does this make? — so I can make sure I serve proper portion sizes.

    • admin says:

      Hi Janet,

      It depends on how many chips you want each person to have. Generally I would think 4 chips would be enough for a small serving – that is 1/2 a tortilla per person. Then this would serve 4. Each person would then have about 2/3 cup fruit salsa. Good question!

  2. This looks like a taste sensation! YUM!
    Thanks for sharing at meltingmoments.info 🙂

  3. […] you! It’s Curt and Jessica’s DANCING CARROTS.  They have a great recipe for CINNAMON SUGAR PITA CHIPS WITH FRUIT SALSA. This recipe is a keeper, for sure! Anne, you must be reading my mind! I try to eat Salmon a […]

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