Cinnamon Sugar Chips with
Wild Rice Cherry Salsa

Natalie Yarbrough, Minnetonka, MN
2020 wild rice recipe contest finalist

    canola cooking spray
    4 tbsp ground cinnamon
    1 cup sugar
    10 flour tortillas
    ½ cup butter, melted
    2 cups halved, pitted fresh sweet cherries
    2 tbsp maple syrup
    1 tbsp canola oil
    1/3 cup orange juice
    2 green onions, thinly sliced
    2 medium Honeycrisp apples, skin on, cored, diced
    4 cups cooked wild rice
    ½ cup chopped pecans
    1 cup halved red seedless grapes
    ¾ tsp salt

Preheat oven to 350F. Spray baking sheet. In small bowl, combine cinnamon and sugar. Brush tortillas with butter, sprinkle with sugar mixture; cut each into 8 triangles. Place on baking sheet; bake 8-10 minutes. In large bowl, mix remaining ingredients; chill 30 minutes. To serve, top chips with salsa.
Also good as a dessert.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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