This recipe is not entirely original. In fact, this recipe was found at Happy Healthy Mama as an accompaniment to an awesome Sweet White Bean Apple Dip Recipe which can be found here.
I found this recipe during a frantic search for a dairy free fruit dip for an event that was scheduled for less than a week away. When I read that Maryea was eating the with a spoon, I knew that I couldn’t resist giving this recipe a try. I whipped up the bean dip in a matter of minutes using a ;arge cup on a bullet blender and put it in the fridge to chill. One word about this dip is that it is very runny. It resembles a thin gravy. If you are expecting a thick creamy dip, this dip will disappoint, but if you are looking for a quick and delicious protein packed dip, this recipe is your new go to recipe. Please go to Happy Healthy Mama by clicking here to get the recipe for this super yummy sweet white bean apple dip recipe.
This being summer, we served this dip with fresh strawberries, raspberries, and the baked maple cinnamon corn tortilla chips. The dip was very yummy and well received by all who tried it. The chips proved to be problematic. I kept having to chase people out of my kitchen while I tried to make them. Friends and family kept stealing the cooling chips off of my cooling rack. It was a big problem, but at least, I knew they would like them.
Here’s how to make the chips:
Take 12 tortillas and stack them onto a plate. Cut them into 6 pieces. This is best done by cutting them in half and then cutting each half into thirds. Using a pastry or basting brush, brush the top of each piece of tortilla with the maple syrup and cinnamon mixture. Then, place them onto a cookie sheet that has either been sprayed with non stick spray or covered with parchment paper or a silicone mat. Place them in a single layer so they bake evenly. I used parchment paper because I didn’t want to risk having to scrape baked maple syrup off of my cookie sheet, but a few of my chips stuck to the parchment paper. Those were carefully peeled and eaten immediately.
Bake in a 350 degree oven for 15-20 minutes. You want the chips to come out crisp. If they are still soft when they come out of the oven, they will be tough and chewy rather than crispy. Allow them to cool on a baking rack them place in an airtight container until ready to serve.
These chips were delicious when served alongside the Sweet White Bean Apple Dip and fresh berries.
- 12 corn tortillas
- ½ cup pure maple syrup (Use the real stuff, not pancake syrup)
- 1 tsp cinnamon
- Measure maple syrup into a large cup or bowl
- Stir cinnamon into maple syrup
- Cut each tortilla into 6 triangles
- Brush top of each tortilla piece with cinnamon and maple syrup mixture
- Arrange chips in a single layer on a well greased cookie sheet or parchment paper on cookie sheet
- Bake at 350 degrees for 15-20 minutes until chips are crispy.