I’ve now started including plant-based recipes in my cooking demonstrations. This video demo which I did in the Riegelmanns Electrolux kitchen, recently aired on KGW-8 in Portland, Oregon. (Two printable recipes below)
Baked Cinnamon Chips
Serve with Apple Pie Salsa (see recipe below)
Ingredients
- 6 flour tortillas (8 inch)
- 1/3 cup granulated sugar (or turbinado sugar)
- 1 Tablespoon ground cinnamon
- Water (in a misting spray bottle)
Directions
- Preheat oven to 350 degrees. Combine 1/3 cup sugar and 1 Tablespoon cinnamon and mix well until color is uniform. Pour mixture into a clean spice bottle with a shaker lid. Set aside.
- Lightly spray a tortilla with water from the misting spray bottle, then sprinkle a light coating of cinnamon/sugar mixture on top of the water mist. Turn tortilla over and repeat the water spray and cinnamon sugar mixture on the other side of the tortilla. Repeat with each of the remaining tortillas.
- Stack three tortillas at a time on a cutting board and cut the stack into eight wedges using a pizza cutter or sharp knife. Repeat with the other 3 tortilla stack. Lay the wedges out onto parchment lined baking sheets, and bake in the preheated oven for 8-10 minutes, until tortilla wedges just begin to lightly brown on the edges. (Watch carefully-don’t over brown.)
- Remove baking sheet from the oven and carefully transfer the chip filled parchment to a cooling rack and allow to cool completely. (Chips will continue to crisp as they cool.)
- Transfer cooled chips to a zip-lock bag or airtight container until ready to serve. Serve chips with Apple Pie “Salsa.” (Recipe below)Note: Chips may be made 1-3 days ahead of time, and stored at room temperature in an airtight container or zip-lock bag.
Find this recipe and more great plant-based recipes at http://www.LittleBluePlates.com
Ingredients
- 2 cups peeled, cored, and diced apple (I used Granny Smith.)
- 2 Tablespoons lemon juice
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 1 teaspoon cornstarch, dissolved in 1 teaspoon water.
Directions
- In a small sauce pan, combine 2 cups diced apple, 2 Tablespoons lemon juice, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and a pinch of salt. Collk over medium high heat, stirring constantly, until the apples release their juices and the mixture starts to boil. Continue to cook over medium heat, stirring constantly for about 5 minutes, or until the apples are tender.
- Turn the heat down to low, and add the cornstarch/water mixture to the apple mixture, stirring quickly as the sauce begins to thicken. Continue cooking on low heat for one more minute, stirring constantly.
- Remove pan from the stove and scoop apple mixture into a serving dish. Apple pie salsa may be served hot or cold, with baked cinnamon chips. (See recipe above.) Store leftovers covered in the refrigerator for up to 3 days.
Find this recipe and more great plant-based recipes at http://www.LittleBluePlates.com
Little Blue Plates 