Nothing welcomes the warmer weather like a tray full of fresh fruit accompanied by a creamy dip. Add some Baked Cinnamon Chips and you’ve got yourself a quick and easy, sweet and delicious snack that is hard to beat.
I first had Baked Cinnamon Chips at the Produce Marketing Association Summit a few years ago where a group of bloggers and I were chosen to judge a recipe contest. Brands you see in the grocery stores like Sunkist Growers, Chilean Fresh Fruit, Driscoll’s Berries, etc. competed against one another, highlighting the produce they represent. Among the recipes that remain embedded in my brain: A watermelon pizza topped with chewy pistachio clusters, Fruitshi (like sushi but with fruit) with the most amazing coconut rice, and a fruit salsa cup with cinnamon chips.
I vowed I was going to make myself a fruit salsa and some cinnamon chips of my own. Why it has taken me 2 years to blog them is another story.
To make the Baked Cinnamon Chips you’ll need:
And while you can certainly eat the chips on their own, I like them best with served with something like this Tropical Fruit Salad + Honey Yogurt Dip or this 3 Ingredient Lemon Dip.
- 10- 8 inch flour tortillas
- 1/4 cup butter, melted
- 1/3 cup sugar
- 2 teaspoons ground cinnamon
Preheat oven to 350 degrees.
Brush tortillas with butter; cut each into 8 wedges. In a small bowl combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets.
Bake at 350 degrees for 8-10 minutes or just until crisp.
Allow the chips to rest for about 5 minutes so that they have time to fully crisp.
The chips are a perfect combination of crisp yet slightly soft and you’ll find them slightly addictive.
They also enhance your fruit tray for upcoming baby showers and spring time brunches. Layer the fruit in mini mason jars and garnish with cinnamon chips….voila. You’ll feel guilty for how easy it all was as everyone gushes over your creativity.