Thanksgiving is tomorrow! Wondering what you should take as an appetizer to your holiday get-together? I have the answer for you – Fruit Salsa and Cinnamon Chips. Perfect.
Not only is this a different appetizer than your standard, spinach dip, but it’s also beautiful to look at – all those colors! Plus, it’s better for you than dips and spreads loaded with cream cheese, because this salsa is made with just fruit and jam. Here’s how you do it:
2 kiwis, peeled and diced
2 apples, cored and diced
8 oz raspberries
1 pound strawberries
4 Tbsp fruit preserves (any flavor will work, i used homemade peach jam)
For the Chips:
10 (10 inch) tortillas (I like to use whole wheat and look for a brand that has a good amount of fiber and protein, such as La Tortilla Factory. I have also made these using Teff tortillas so that the recipe will be gluten free)
Non-Stick cooking spray
1/3 cup cinnamon sugar
1. In a large bowl, mix the kiwis, apples, and berries. Add in the preserves and mix to coat. Put in fridge to chill.
2. Preheat oven to 350 degrees.
3. Spray one side of a tortilla with cooking spray. Then, using a pizza cutter, cut into wedges. Arrange wedges on a baking sheet and sprinkle with some cinnamon sugar. Repeat with all tortillas. In case you need a visual at this point….
4. Bake chips for 8-10 minutes (11 if using Teff wraps), then let cool and serve with the salsa.
Here’s another photo for you….
Question: Well, tomorrow is the big day. So I want to know – what is your favorite Thanksgiving food that you have every year?
A: This year I am really looking forward to the dish of Green Beans and Red Peppers that my Aunt Sandy is making.
Leave a comment below with your answer!