When are tortilla chips dessert? When they're covered in cinnamon sugar and paired with a creamy fruit salsa.
1 package flour tortillas, cut into triangles
Cooking spray (preferably coconut oil)
1/2 cup sugar
1 tablespoon ground cinnamon
Salt to taste
2 tablespoons almond butter
1/4 cup lemon juice
2 tablespoons tahini
2 1/2 tablespoon honey
Diced fruit of your choice (6-8 strawberries, apples, pomegranates)
Spread out the cut tortillas evenly on a wire rack and spray with the cooking oil, flipping to cover both sides. Bake in a 350°F oven for 6-8 minutes or until golden brown.
While they're baking, grind the sugar, cinnamon and salt in a spice grinder until fine. Transfer to a large bowl.
Remove the baked tortilla strips from the oven, spray with more coconut oil, and toss in the bowl with the cinnamon sugar powder.
Make the dip: In a medium bowl, whisk the almond butter, lemon juice, tahini and honey together until smooth. Gently fold in the diced fruit, and serve alongside the crispy cinnamon tortilla chips.