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  • Prep-time: / Ready In:
  • Makes 3½ cups salsa + 48 chips

Crunchy, cinnamon-scented tortilla chips are the perfect vehicle for enjoying this colorful apple salsa that’s infused with the warming flavors of allspice and cayenne. Juicy pomegranate seeds and crips cubes of pear add delicious texture to the fruity mix that’s enhanced even further with a squeeze of fresh orange juice. This simple recipe is perfect for the autumn months when apples are abundant and you want your food to ward off the chilly winter weather. Serve at your next gathering or enjoy as a snack during movie night when you want a crispy, fresh alternative to popcorn.

For more plant-based appetizers, check out these tasty ideas:


  • 8 6-inch corn tortillas
  • 1 teaspoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • 2 medium apples, cored and finely chopped (2 cups)
  • 1 medium pear, cored and finely chopped
  • ½ cup pomegranate seeds
  • ¼ cup chopped dates
  • 3 tablespoons orange juice
  • ¼ teaspoon ground allspice


  1. Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Cut each tortilla into 6 wedges and arrange in a single layer on baking sheets. In a small bowl combine maple syrup, ½ teaspoon of the cinnamon, the cayenne pepper, and 1 tablespoon water. Brush onto chips. Bake 6 to 10 minutes or until chips start to brown and are crisp. Cool on a wire rack.
  2. In a medium bowl stir together the remaining ingredients and the remaining ½ teaspoon cinnamon. Serve with Cinnamon Chips. To Store: Refrigerate salsa up to 3 days; stir before serving. Store chips in an airtight container at room temperature up to 3 days.

Comments (6)

(5 from 4 votes)
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hippiechic7 months ago
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Saying this in friendship and concern….
I see so many comments on FOK recipes asking about macros. Nutrition facts = healthy! If you’re requesting nutrition facts all the time and you’re not using an app like cronometer, you should try it out!! Super user-friendly, and then you will always know what you’re putting into your body and what you should leave out.

C. Turner8 months ago
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YUM! This embodies autumn perfectly.

Teresa8 months ago
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I couldn’t find pomegranates anywhere so I sub’d cherries. I put all finely chopped ingredients into mini food processor and pulsed a few times and the consistency was perfect. Very good flavors.

Vicki8 months ago
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What are the nutrition facts? It would be so helpful to have this information for those who have medical conditions that require a breakdown of the nutritional facts such as carbs, sodium, etc. Thanks!

Jamie Flore8 months ago
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Looks like a delicious recipe and I can’t wait to try this one out for fall gun!

Marie8 months ago
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What are the nutrition facts??

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Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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