Thursday, March 6, 2014

Apple Dip with Spiced Tortilla Chips

Snack Time!

Nate enjoyed this after school for his snack a couple times. I was inspired into it with all the apples I'd cut up. Without realizing it, I had peeled and diced far more apples than I could use. I didn't want them to oxidize, so I cooked them quickly and gently to create a chunky dip.

This is about a cup, possibly slightly more, of chopped apples. I added a squeeze of lemon, a tablespoon of strawberry jelly (because that's what I had and any sort of jelly or jam will work fine), liberal sprinkle of sugar & salt, and a pinch of cinnamon.

To keep the dip chunky, don't turn the heat too high. You just want to soften the apples and season them gently. They'll only need, at most, 10 minutes on medium heat. 




While the apple mixture simmered together for a couple minutes, I got to making the chips. Flour tortillas crisp nicely and have a bland flavor that allows them to be very versatile. Dusting them with a touch of seasoning creates something extra special. Keep this technique in mind if you make a dip for some event, potluck or themed... these can be seasoned to suite anything: for a New England crab boil theme, season chips with Olde Bay; tropical flair is added with coconut oil and allspice; and a light dusting of curry is an unexpected twist for baba ganoush.


This is a dessert chip that's simple enough to go well with chocolaty dips, creamy spreads, or a fruity dish like this one. For 5 tortillas, toss the cut rounds in 2 T butter, 1/2 t cinnamon, & 1 1/2 T sugar. Bake in a 350 oven for 20 minutes, or until they've crisped well and browned slightly.
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