Peach Salsa With Cinnamon Chips
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 4 large fresh peaches, pitted and diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey or agave nectar
- 6 medium flour tortillas
- 3 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large mixing bowl, combine the diced peaches, red onion, bell pepper, jalapeño, and cilantro. Drizzle the lime juice and honey over the mixture. Toss gently to combine all the ingredients without mashing the fruit. Let the salsa sit in the refrigerator for at least 15 minutes to allow the flavors to meld.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the chips from sticking and to make cleanup easier.
- In a small bowl, whisk together the granulated sugar and ground cinnamon until they are evenly mixed. This will be used to give your chips their signature sweet and spicy flavor.
- Brush both sides of each flour tortilla lightly with melted butter. Stack the tortillas and use a pizza cutter or a sharp knife to cut them into 8 wedges each. Arrange the wedges in a single layer on the prepared baking sheets. Sprinkle the cinnamon-sugar mixture generously over the top of the tortilla pieces.
- Place the baking sheets in the oven and bake for 8 to 10 minutes, or until the chips are golden brown and crispy. Watch them closely during the last few minutes as they can brown quickly. Remove from the oven and allow them to cool slightly; they will continue to crisp up as they cool.