Apple Pie Salsa with Cinnamon Sugar Chips
Make a sweet, spiced apple pie flavored salsa served with homemade cinnamon sugar tortilla chips for a unique dessert snack.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large Granny Smith apples, peeled, cored, and finely diced
- 1/2 cup apple juice
- 1/4 cup packed light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Pinch of salt
- 12 small flour tortillas
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon (for chips)
Instructions
- Prepare the Salsa: Combine diced apples, apple juice, brown sugar, lemon juice, cinnamon, nutmeg, allspice, and salt in a medium saucepan.
- Cook the Salsa: Bring the mixture to a simmer over medium heat. Reduce heat to low and cook for 15 to 20 minutes, stirring occasionally, until the apples are tender but still hold some shape.
- Cool the Salsa: Remove the salsa from the heat and let it cool completely to room temperature, then chill in the refrigerator for at least 1 hour to allow flavors to meld.
- Prepare the Chips: Preheat your oven to 350°F (175°C). Cut each tortilla into 8 wedges.
- Brush the Chips: Brush both sides of the tortilla wedges lightly with melted butter.
- Bake the Chips: Arrange the wedges in a single layer on baking sheets. Bake for 8 to 10 minutes, flipping halfway through, until crisp and lightly golden.
- Make the Coating: In a small bowl, mix the granulated sugar and 1 teaspoon of cinnamon.
- Coat the Chips: While the chips are still warm, toss them immediately with the cinnamon sugar mixture until evenly coated.
- Serve: Serve the chilled Apple Pie Salsa with the warm or cooled Cinnamon Sugar Chips.
Notes
- For a thicker salsa, cook the apples slightly longer until more liquid evaporates.
- You can bake the chips until very crisp, or for a crispier texture, you can lightly fry them in oil instead of baking.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup salsa and 6 chips
- Calories: 280
- Sugar: 35
- Sodium: 90
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 3
- Cholesterol: 5