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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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