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Cinnamon-Sugar Tortilla Crisps with Pineapple Salsa

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 5 mins
Cook time 5 mins
Yield Serves 6

Ingredients

  • 1 20-oz. can crushed pineapple packed in juice, drained
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped fresh mint leaves
  • 3 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 2 10-inch flour tortillas, each cut into 16 triangles
  • 4 tablespoons unsalted butter, cut into 8 pieces

Nutrition Information

  • calories 225
  • fat 10 g
  • satfat 5 g
  • protein 3 g
  • carbohydrate 33 g
  • fiber 2 g
  • cholesterol 20 mg
  • sodium 158 mg

How to Make It

  1. Preheat oven to 500ºF. Line a rimmed baking sheet with foil and a second baking sheet with paper towels. In a small bowl, combine pineapple, lime juice, mint and 1 Tbsp. sugar. In another small bowl, stir together cinnamon and remaining sugar.

  2. Put butter on baking sheet and place in oven for about 1 minute to melt. Place tortilla pieces on baking sheet; turn to coat with butter. Sprinkle with cinnamon sugar. Bake until golden, 3 to 5 minutes. Transfer chips to paper towel-lined sheet; let cool slightly before serving with salsa on the side.