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Fruit Salsa and Cinnamon Chips - Paleo, gluten-free, dairy-free appetizer that is easy, kid-friendly and so fun! Easy to make patriotic for July 4th and Memorial Day

This fun fruit-based appetizer is a great twist to the traditional chips and salsa. We used to bring it to a lot of parties and I was thrilled to figure out a paleo version. Like many of my recipes, the fruit salsa is very versatile to what you have around and what season it is. The “chips” are more of a paleo cracker that also works great in lunch boxes (and are way more affordable than most paleo crackers!). Though you might want to make a double batch cause, in the words of my 11 year old, “Wow, this is actually awesome!”

Fruit Salsa & Cinnamon "Chips"

Prep Time 15 minutes
Cook Time 20 minutes
Author Autumn @wholefoodfor7

Ingredients

Fruit Salsa

  • 2 cups strawberries, diced can use frozen, thawed
  • 1 medium apple, finely diced
  • 1 cup other berry or fruit of choice *see notes
  • 2-3 tablespoons coconut sugar to taste
  • 1 1/2 tablespoons lemon juice

Cinnamon "Chips"

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoons melted coconut oil
  • 2 tablespoons maple syrup
  • 1 egg
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon

Instructions

  1. Fruit Salsa - combine all diced fruit and lemon juice in a medium bowl. Then add coconut sugar to taste, depending on how sweet you like it! Eat immediately with chips or can be stored in the fridge for up to 24 hours.

  2. Cinnamon Chips - Preheat oven to 325.

  3. Combine almond flour, baking powder, and salt in a medium bowl. Add wet ingredients (oil, syrup, and egg) and stir until combined and forms a dough.

  4. Place combined dough on a sheet of parchment paper. Place another sheet of parchment paper on top of dough and roll out thin with a rolling pin or a large glass. The thinner you roll it, the crispier it will be. We roll it really thin (about an 1/8 of an inch) for this recipe to create crunchy 'chips,' but a little thicker for just crackers.

  5. Combine 2 TB coconut sugar and 1 t cinnamon together in a small bowl. Sprinkle onto rolled out dough, evening out and pressing it down into the down slightly with your hands.

  6. Bake at 325 for 10 minutes. Remove from oven and cut desired shapes (we like triangles like tortilla chips for this one). Return to oven and bake for another 5 minutes. Let cool on pan before eating, as they will get crisper as they cool.

  7. Keep chips in a sealed container at room temperature for up to 1 week. Serve with fruit salsa to scoop up that deliciousness!

Recipe Notes

*We use whatever we have on hand as far as the remaining cup of fruit. Berries, kiwi, mango...enjoy the possibilities and use up leftovers from your produce drawer! You should have 4 cups total of fruit. For patriotic holidays we love diced strawberries, blueberries, and apple (pictured), for Christmas it was strawberries, raspberries, kiwi and apple (red/green/white). Have fun with it!

SUBSITUTIONS: I have not tried the chip/cracker recipe with any other ingredients than what is written. So, though a different oil or sweetener might work, I haven't tried it and can't confirm it will work. Let me know if you find a substitute that works!

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