Recipe: Fruit Salsaposted by Jeff Mullins on September 16, 2013
1 cup blueberries
1 cup pineapple, diced
1 cup grapes
8 oz raspberries or blackberries
1 (16 oz) carton of strawberries, diced
2 tbsp strawberry preserves, although any flavor will do
4 pitas (7-8″ diameter), white or whole wheat
1/4 cup canola oil (or other light oil)
1/4 teaspoon salt
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
- In a large bowl, thoroughly mix blueberries, raspberries/blackberries, strawberries, pinapple grapes, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.
- Next stack the four pitas and cut into quarters, then cut each quarter in half for a total of 32 triangles in total. You can cut the quarters into thirds if you prefer a smaller chip. Place pita slices a large cookie sheet and spread into an even layer. The chips should not overlap.
- Pour oil over the chips and toss the chips with your fingers to evenly coat every piece, front and back. Next, sprinkle with salt.
- Place into a pre-heated 350-degree oven and bake for 14 minutes; after 7 minutes you should remove the chips from the oven and flip each piece for the remaining 7 minutes. At this point, the pita chips are nearly done so I open the oven door for a few seconds to release its heat and turn off the oven. I close the oven door and let the chips set for another 10 minutes. While the chips are in the oven, put the cinnamon and sugar into a paper bag. It’s important to note that you should use a paper bag, not plastic. Plastic melts when touched by a hot pita chip.
- Remove chips from oven and immediately place into the paper bag. Close the top of the bag and gently shake the chips to coat with the sugar mixture. The heat will help the sugar adhere easily and fully coat the entire pita chip.
- Pour chips onto the baking tray to finish cooling. Store in an airtight container.
- Remove the Fruit salsa and start dipping.