Harvest Apple Salsa with Cinnamon Chips
Celebrate the flavors of fall with this Harvest Apple Salsa with Cinnamon Chips, a delightful fusion of sweet and spicy that’s perfect for any gathering or cozy night in. This easy-to-make recipe combines crisp Granny Smith and Fuji apples with zesty lime juice, a hint of honey, and a touch of jalapeño for a refreshing, fruity salsa that’s as vibrant in color as it is in taste. Pair it with homemade cinnamon-sugar tortilla chips—baked to crispy perfection and dusted with warm spices—for the ultimate sweet-and-savory snack. Ready in just 30 minutes and packed with seasonal ingredients, this crowd-pleaser is perfect for autumn entertaining or as a unique appetizer for holidays. Whether served at a party or enjoyed as a special treat, this recipe brings the comforting flavors of fall to your table in the most delicious way!
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Recipe Information
Ingredients
- 2 medium Granny Smith apple
- 2 medium Fuji apple
- 0.25 cup Red onion
- 2 tablespoons Fresh cilantro
- 1 small Jalapeño
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 teaspoon Ground cinnamon
- 6 medium Flour tortillas
- 4 tablespoons Unsalted butter
- 3 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon (for chips)
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Core and finely dice the Granny Smith and Fuji apples. Transfer them to a medium-sized mixing bowl.
Finely chop the red onion, fresh cilantro, and jalapeño (remove seeds for less heat) and add them to the bowl with the apples.
Add the lime juice, honey, and 1 teaspoon of ground cinnamon to the bowl. Stir everything until well combined. Cover and refrigerate the salsa while preparing the chips.
Melt the unsalted butter in a microwave-safe dish or small saucepan.
In a small bowl, mix the granulated sugar and 1 teaspoon of ground cinnamon for the chips.
Brush one side of each tortilla with melted butter, then sprinkle generously with the cinnamon-sugar mixture. Use a pizza cutter or sharp knife to cut each tortilla into triangles.
Arrange the tortilla triangles in a single layer on the prepared baking sheets. Bake for 8-10 minutes, or until they are crisp and golden brown. Rotate the pans halfway through baking for even cooking.
Allow the cinnamon chips to cool for 5 minutes before serving.
Serve the chilled apple salsa alongside the warm cinnamon chips. Enjoy!
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 133.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1001 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
