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:
- Preheat oven to 350 degrees
- Snip and/or cut tortillas into bite-size triangles
- Brush with melted butter
- Mix sugar to cinnamon in about a 3:1 ratio
- Sprinkle cinnugar (cinnamon + sugar, get it?!) on top of tortillas
- 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
- Wash/prepare fruit as needed
- Put all ingredients in blender, pulse until finely chopped but not quite pureed
- Add lemon and/or honey to taste if needed