PIE CRUST CHIPS WITH FRUIT SALSA
Sugar and cinnamon coated pastry chips, served with a bright and contemporary fruit condiment is that the best summer snack ever!
The pastry chips square measure light-weight and flaky as pastry ought to be, brushed with butter and wet with sugar and cinnamon before they bake. A containerful of the fruit condiment on high seals the deal.
I used my home-baked pastry formula for the chips, however you'll be able to wholly obtain pre-made crusts if you’re in an exceedingly pinch or lack motivation. I hear ya!
I used strawberries, pineapple, kiwi, and peaches as a result of I like the flavour combination and also the colors! And, they’re “sturdy” and won’t break down simply like raspberries or blackberries. However watermelon, mango, and nectarines would even be howling summer fruits.
INGREDIENTS :
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 3 tablespoons unsalted butter ,melted
- 15 ounce refrigerated pie crusts (or 2 homemade pie crusts)
- 1 cup diced peaches (1 large peach, peeled or not)
- 1 cup diced strawberries
- 1 cup diced pineapple
- 1 cup diced kiwi (about 3 kiwi, peeled)
- 3 tablespoons honey
- 1 tablespoon lime juice
INSTRUCTIONS :
- Preheat oven according to pie crust package directions; line two baking sheets with parchment paper.
- Whisk together sugar and cinnamon in a small bowl; set aside.
- Unroll pie dough and brush with the melted butter. Sprinkle with the cinnamon-sugar mixture. Repeat with the second crust.
- Cut into small triangle wedges. Transfer wedges to prepared baking sheets.
- Bake until golden, about 8 minutes. Set aside to cool.
- While chips are cooking, prepare your salsa. Dice all fruit and place in a medium serving bowl. Combine honey and lime juice in a small bowl and then pour over the fruit.
- Serve the fruit salsa with the pie chips and enjoy!
