This Apple Pie Salsa will be your new favorite fall snack! It’s made with apples, pears, pie spices, and homemade cinnamon sugar tortilla chips for dipping!
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I am a chips and salsa girl for life. Hands down, it’s my favorite snack! There is not a bowl of salsa or a bag of tortilla chips safe in my presence! And the funny thing is, I don’t discriminate when it comes to salsa flavors either. I love them all! Hot and spicy, restaurant style, mild, salsa verde, and even sweet and fruity!
My mom makes a fruit salsa that is pretty addictive! It’s made with strawberries, apples, raspberries, and kiwis. She serves it with cinnamon sugar tortilla chips, but you could honestly eat it by the spoonful. It’s just so good! And during the summer, it’s a really refreshing snack to enjoy while sitting outside. But since it’s fall, I wanted to make a fruit salsa with a seasonal flavor – apple pie!
Apple Pie Salsa with Cinnamon Sugar Tortilla Chips
Pumpkin is hogging a lot of the spotlight right now, but I think I love apple just as much as I love pumpkin! Good thing, too, since we seem to have a lot of apples hanging out in our fridge right now! My husband suggested that I make a pie. I wanted to make something a little lighter, but with all the flavor of apple pie. So I put this apple pie salsa together and baked some cinnamon sugar tortilla chips to go along with it. This might be my new favorite fall snack!
I had some small McIntosh apples in the fridge, so I peeled six of them and chopped them into small pieces. I also had pears in the fridge, so I snuck one of them into this recipe to add some more crunch and a slightly different flavor to this salsa. Once the fruit was peeled and chopped, I added them to a bowl of lemon water to keep them from browning.
Then, I mixed up an apple pie seasoning to add to the fruit. You can buy premade apple pie spice, but I wanted to make my own blend using cinnamon, nutmeg, ginger, clove, and brown sugar. I drained the fruit from the lemon water and mixed in my spices.
I also stirred in some vanilla extract. You can’t bake a pie without vanilla, so why not add it to apple pie salsa? It really does add a warm and cozy flavor to this recipe. Once the vanilla was stirred in, I let the salsa chill in the fridge while I started my tortilla chips.
Use whatever kind of soft tortilla you’d like to make the chips. I lightly sprayed each tortilla with cooking oil on each side. Then, I sprinkled a generous amount of cinnamon sugar on both sides and used my kitchen scissors to cut them into triangles.
After about 30 minutes of baking in the oven – and a house that smelled amazing thanks to the cinnamon sugar – I ended up with sweet and crunchy tortilla chips to serve with the salsa.
And if you’re like me, you’ll hardly wait for the tortilla chips to cool before digging into the salsa! Honestly, I could eat the apple pie salsa by the spoonful (and I did!), but it’s even better with the cinnamon sugar tortilla chips!
Ingredients
- 2 cups water
- 1/2 lemon, juiced
- 6 small apples, or 4 medium-large apples
- 1 pear
- 2 tsp. brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ginger
- 1/8 tsp. clove
- 1 1/2 tsp. vanilla extract
- 4 soft tortillas
- 2 1/2 tbsp. cinnamon sugar
- Cooking oil spray
Instructions
- Add the water and lemon juice into a medium bowl.
- Peel the apples and pear and chop into tiny pieces. Then, place into the lemon water to prevent them from browning.
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, ginger, and clove.
- Drain the chopped fruit, place back into a bowl, and add the spices. Stir to combine.
- Stir in the vanilla extract and set the salsa aside in the fridge to chill.
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Spray the tortillas on each side with cooking oil spray.
- Add the cinnamon sugar to a small bowl. Sprinkle each side of the tortillas with a generous amount of cinnamon sugar.
- Use kitchen scissors or a pizza cutter to cut the tortillas into triangles. Then, place evenly onto the baking sheet.
- Bake the tortilla chips for 20-30 minutes, flipping halfway through baking, or until crunchy.
- Serve with the apple pie salsa.
This salsa will get better the longer it sits. I would even suggest making it ahead of time so all of those flavors from the spices and sugar can soak into the fruit. Keep leftover apple pie salsa in an airtight container in the fridge for 3-5 days. If it lasts that long! Store leftover tortilla chips in a zipped baggie.
Did you make this Apple Pie Salsa with Cinnamon Sugar Tortilla Chips recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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