Cinnamon sugar churro chips and fruit salsa
It’s barbecue season, and with the long weekend coming up, a lot of us are being asked to potlucks.
Maybe your team is having a picnic celebration, and everyone has to sign up to bring something.
As a vegan at a potluck, I always try to bring things I’d be happy eating if my things were the only things available to me. This mean vegetables, protein, and dessert. Obviously I pick dessert.
Why this recipe
Dessert can be tricky in the summer. Who wants to have the oven on for hours?
But also, if I have to eat one more piece of watermelon while other people are eating cookies, I’m going to scream.
Enter churro chips and fruit salsa. The chips are simple and bake in a flash, and the fruit salsa comes together while you’re baking. And… done.
I am not a food blogger, so no exciting photos for you. Here are the recipes:
Cinnamon Sugar Churro Chips and Fruit Salsa Recipes
Churro Chips
Ingredients
- 1 package flour tortillas
- 4-6 tbsp margarine, melted
- 1/2-3/4 cup white sugar
- 3-4 tsp cinnamon
Instructions
- Preheat oven to 350 F.
- Cut each tortilla into triangles. Depending on the size of your tortillas, cutting into 6 or 8 pieces works well. Lay them on parchment paper on a cookie sheet or baking pan
- Mix the sugar and cinnamon together.
- Brush the top of each tortilla triangle with melted butter, then sprinkle with cinnamon sugar. If you have cinnamon sugar leftover, store in an airtight container for next time!
- Bake for 9-12 minutes, until lightly brown and crisp.
- Remove parchment paper to a rack and cool chips completely.
- While chips are baking and cooling, put together fruit salsa if using.
Fruit Salsa
Ingredients
- 6-8 cups fruit whatever your like! strawberries, raspberries, blueberries, blackberries, apples, bananas, oranges, kiwi, pineapple
- 3-4 tbsp jam or preserves any flavor
Instructions
- Chop fruit into small bites. If you're using raspberries or fat blueberries, use that as a size guide.
- Mix all fruit together, add preserves, and let sit for at least 15 minutes.
Bottom Line
Make these recipes. Snack on it yourself, or feed a group!
About the Author
Sarah Skovran, RDN LD ACE-PT, is a Registered Dietitian Nutritionist, ACE certified personal trainer, mom of a teen athlete, and is mostly vegan. She writes about sports nutrition, plant based eating, and adolescent nutrition at Plant Powered Teens, and sees in-person clients at her private practice in Maine.