These are so easy and fun to make and eat with a group of friends. I used pears because that is what I had available, but you can also use apples, or a combination of the two. I also kept my salsa raw for the health benefits, but it would be delicious lightly warmed over a stovetop. Feel free to add a scoop of vegan vanilla ice cream to really take this dessert to the next level.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 flour tortillas
- 2 tbsp vegan butter
- 1/4 cup cane sugar
- 1 tbsp ground cinnamon
- For the salsa:
- 4 pears, cubed
- 1 cup grapes, sliced
- 1 1/2 tbsp raw honey
- 1/2 tbsp lemon juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp dried rosemary
- pinch of salt and black pepper
- For the cream sauce:
- 1 tbsp maple cream
- 3 tbsp plain yogurt
Directions
1. Preheat oven to 350F.
2. In a small bowl, mix together the cinnamon and sugar. Set aside.
3. Melt vegan butter over low heat. Brush onto each tortilla. Sprinkle tortillas with cinnamon sugar mix until well coated. Use a pizza cutter to cut each tortilla into chips.
4. Place on a baking sheet and bake for about 8 minutes, until crispy.
5. While tortillas are baking, make your salsa and maple cream sauce. Add all ingredients for salsa to a bowl and mix well. Set aside.
6. To make the cream sauce, whisk the ingredients together until smooth and creamy.
7. Remove the tortilla chips from the oven. Layer the salsa over the chips and top with the maple cream sauce. Serve.
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Photo: Lauren Sacerdote
