Yes I know you eat your tortilla chips with some guacamole and Pico de Gallo of course. Ok even better/worse you eat it with your nacho cheese.
You don’t this time.
It’s been bothering me for a really long time to make myself some homemade tortilla chips but in a sweeter version. What’s better to eat it with a sweet cinnamon Apple Pear Sauce? All is made from scratch and really in about 30 minutes, simple and easy.
You don’t like the sweet version of the tortilla chips? No problem, switch it up for some guacamole and you’ll be fine.
If not follow me…
Since I posted the recipe for my Spelt wrap, everyone that tries it is blown away. Whaat you still didn’t try it? Click, click, click.
So the deal is that I used the same recipe as for the spelt wrap and made two tortillas / wraps. You can make more but for me, two are more than enough. But because we all know sharing is caring you will probably have to make a few of them.
First things first, lets start with the tortilla chips.
- 2 spelt wraps (recipe here)
- a bit of coconut oil
Mhm that is it!
Heat up your oven on 350F (175°C) and prepare a big, wide baking dish – cover it with parchment paper. If you don’t have a big one, just use 2 small baking dishes.
Slice your homemade spelt wraps in small tortilla chips. You can play with that a bit. I cut one wrap in bigger chunks and one wrap in smaller chunks. No they don’t need to be perfect.
Arrange them on the parchment paper so they don’t touch. Now you can use the coconut oil and just slightly brush it on the surface of sliced chips or remove the chips during baking and brush them then. Your choice. I think I would survive just as good to not brush them at all but ok, you decide.
Put the chips in the oven for 15-20 minutes. You can turn around the chips half way through.
That is it. After 15-20 minutes just take them out and leave them to chill a bit.
Ok, Ok, I know, not every time you’ll have time to do the tortilla chips from scratch (even tough worth it and definitely a healthier option) you can do the same with some whole wheat tortillas. Just slice them up, coat them with some coconut oil maybe some salt and off in the oven they go.
Second crucial part of the snack – The Apple-Pear Sauce
While you are baking your tortilla chips you can prepare your Apple-Pear sauce. Why exactly Pear and not just Apple Sauce? Well honesty, I didn’t have enough apples at home and therefore added one sweet pear to the mixture and it worked perfectly. You can also do it just with apples – no hard feelings.
- 2 apples + 1 pear (sliced – the weight of the sliced fruit was 260g – 9oz).
- 1 tsp of cinnamon
- 1 tsp of vanilla extract (if you don’t have it at hand, just use vanilla sugar – 1 bag, 8g)
- ¼ tsp of baking soda
- ¼ cup of water
Slice up the apples and pear and take the skin off too. Place the fruit in a small pot and put it on the stove. Add ¼ cup warm water (better less than more) and turn on the stove on medium heat. Leave it to heat up until it starts to boil. You will have to leave it on low heat for about 10 minutes. Mix it up in the meantime so nothing will burn. When you’ll see that the apples and the pear is starting to feel really soft then you can add the cinnamon and vanilla extract. Turn off the stove and add the ¼ tsp soda of baking soda.
Take your hand blender (or transfer everything to a blender) and blend the remaining chunks of fruit so the sauce will be a bit smoother. I didn’t blend it till the end because I like to have bigger chunks of fruit in the sauce – depends on the liking of course.
That is it!
Transfer the sauce to a nice little plate, arrange the tortilla chips in a nice little bag and of you go! It can be actually a perfect on the go snack!
I warn you it is hard to resist and the tortilla chips probably stay fresh and crunchy for a day or two if stored in a container but I wouldn’t know – I ate all at once.
The sauce can definitely be stored in a jar in the fridge for a few days and can be used for a variety of things – pancakes, oatmeal etc.
Hope you enjoyed this little recipe.
Till next time.