Cinnamon-Sugar Chips and Fruit Salsa


Happy Wednesday, blogosphere!

Usually, Caty and I aren’t able to post mid-week thanks to our busy schedules (jetting around the globe, dining with the president, et cetera) but today we decided to whip out a little snack for those of you who, like myself, get ravenously hungry after work/class.

When I was little, my babysitter used to make me these tortilla chips with cinnamon and sugar. They became inspiration for today’s recipe– a sweeter, yet still relatively healthy version of chips and dip. I especially liked heaping some of the tart fruit salsa on the chips and drizzling a bit of honey over the top. It was delicious, and I also don’t feel guilty for eating a ton of it, which is nice.

Without further ado, your new favorite snack:

Cinnamon-Sugar Chips

Flour tortillas
Butter (melted)

  1. Preheat oven to 350 degrees
  2. Snip and/or cut tortillas into bite-size triangles
  3. Brush with melted butter
  4. Mix sugar to cinnamon in about a 3:1 ratio
  5. Sprinkle cinnugar (cinnamon + sugar, get it?!) on top of tortillas
  6. Bake for about 20 minutes, or until crispy and very slightly browned

Fruit Salsa (makes about 1 cup)

1/2 cup sliced strawberries
1/2 cup chopped kiwi
1/2 cup chopped mango
1/2 cup blueberries
1 teaspoon honey
Squeeze of lemon and lime

  1. Wash/prepare fruit as needed
  2. Put all ingredients in blender, pulse until finely chopped but not quite pureed
  3. Add lemon and/or honey to taste if needed



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