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Summer fruit Salad with Maple Tortilla Chips
2021-04-27
https://www.metro.ca/userfiles/image/recipes/salsa-fruits-ete-croustilles-tortillas-erable-11602.jpg
PT15M
PT10M
PT25M
ChipsPreheat the oven to 375oF (190oC) and line a large baking sheet with parchment paper or a baking mat.Use a knife or scissors to slice each tortilla into 12 triangles and spread them out evenly on the baking sheet.In a small bowl, combine the maple syrup and grapeseed oil. Whisk until mixed together (it doesn’t need to be perfectly emulsified). Use a brush to coat both sides of each tortilla chip.Bake in the oven for 7 minutes and flip the chips. Bake for another 3-4 minutes until they turn golden brown. Transfer to a cooling rack (they will become firmer) and sprinkle cinnamon on top.Summer fruit saladDice the fruit and place in a bowl. Add the lime juice and maple syrup. Gently toss. Garnish with the fresh mint and serve immediately with the tortilla chips.Note: the salsa is best when prepared right before serving but the chips can be made ahead of time, even the night before, and stored in an airtight container.Source : Loounie
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Maple tortilla chips
3 10-inch multigrain or whole wheat tortillas
2 tablespoons (30 ml) Irresistibles maple syrup
1 1/2 tablespoon (22,5 ml) Irresistibles grapeseed oil
1 teaspoon (5 ml) cinnamon powder
Summer fruit salad
2 cups (500 ml) strawberries
1 cup (250 ml) raspberries
1 cup (250 ml) blueberries
1 to 2 peaches or 1 nectarine
1 to 2 plum
Juice of 1/2 lime
1 tablespoon (15 ml) maple syrup
Fresh mint for garnish (optional)
Summer fruit Salad with Maple Tortilla Chips
2
desserts
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
Maple tortilla chips
-
3
10-inch multigrain or whole wheat tortillas
-
2 tablespoons
(30 ml)Irresistibles maple syrup
-
1 1/2 tablespoon
(22,5 ml)Irresistibles grapeseed oil
-
1 teaspoon
(5 ml)cinnamon powder
-
Summer fruit salad
-
2 cups
(500 ml)strawberries
-
1 cup
(250 ml)raspberries
-
1 cup
(250 ml)blueberries
-
1 to 2
peaches or 1 nectarine
-
1 to 2
plum
-
Juice of 1/2 lime
-
1 tablespoon
(15 ml)maple syrup
-
Fresh mint for garnish (optional)
Preparation
Chips
Preheat the oven to 375oF (190oC) and line a large baking sheet with parchment paper or a baking mat.
Use a knife or scissors to slice each tortilla into 12 triangles and spread them out evenly on the baking sheet.
In a small bowl, combine the maple syrup and grapeseed oil. Whisk until mixed together (it doesn’t need to be perfectly emulsified). Use a brush to coat both sides of each tortilla chip.
Bake in the oven for 7 minutes and flip the chips. Bake for another 3-4 minutes until they turn golden brown. Transfer to a cooling rack (they will become firmer) and sprinkle cinnamon on top.
Summer fruit salad
Dice the fruit and place in a bowl. Add the lime juice and maple syrup. Gently toss. Garnish with the fresh mint and serve immediately with the tortilla chips.
Note: the salsa is best when prepared right before serving but the chips can be made ahead of time, even the night before, and stored in an airtight container.
Source : Loounie
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