Caribbean Chips with Apricot Salsa Recipe

4.5 2 2
Caribbean Chips with Apricot Salsa Recipe
Caribbean Chips with Apricot Salsa Recipe photo by Taste of Home
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Caribbean Chips with Apricot Salsa Recipe

Read Reviews
4.5 2 2
Publisher Photo
With their subtle sweetness, these well-seasoned chips are equally delicious as an appetizer or alongside a savory meal. They'll be a welcome change of pace for your family's taste buds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 teaspoons Caribbean jerk seasoning
  • 1/4 teaspoon brown sugar
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground allspice
  • 4 flour tortillas (8 inches)
  • Cooking spray
  • 1/2 cup salsa
  • 1/2 cup apricot preserves

Directions

In a small bowl, combine the first six ingredients. Coat both sides of each tortilla with cooking spray; sprinkle with seasoning mixture.
Cut into each tortilla into eight wedges. Transfer to an ungreased baking sheet.
Bake at 400° for 5-7 minutes or until golden brown. Meanwhile, in a small bowl, combine salsa and preserves. Serve with chips. Yield: 4 servings.
Originally published as Caribbean Chips with Apricot Salsa in Simple & Delicious October/November 2011, p29

Nutritional Facts

8 chips with 1/4 cup salsa: 255 calories, 3g fat (0 saturated fat), 0 cholesterol, 599mg sodium, 54g carbohydrate (16g sugars, 0 fiber), 5g protein.

  • 2 teaspoons Caribbean jerk seasoning
  • 1/4 teaspoon brown sugar
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground allspice
  • 4 flour tortillas (8 inches)
  • Cooking spray
  • 1/2 cup salsa
  • 1/2 cup apricot preserves
  1. In a small bowl, combine the first six ingredients. Coat both sides of each tortilla with cooking spray; sprinkle with seasoning mixture.
  2. Cut into each tortilla into eight wedges. Transfer to an ungreased baking sheet.
  3. Bake at 400° for 5-7 minutes or until golden brown. Meanwhile, in a small bowl, combine salsa and preserves. Serve with chips. Yield: 4 servings.
Originally published as Caribbean Chips with Apricot Salsa in Simple & Delicious October/November 2011, p29

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Reviews forCaribbean Chips with Apricot Salsa

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MY REVIEW
monjean User ID: 5208108 196432
Reviewed Nov. 27, 2011

"will definitely brush with a thin layer of oil next time instead of cooking spray. The chips weren't quite crispy or "fried" enough. 3 kids, none of them liked the chips, but the hubs and I did."

MY REVIEW
cloreep User ID: 668273 121724
Reviewed Oct. 22, 2011

"The flavors in this are great. My only warning is that it is a bit spicy for smaller children. My teenagers ate seconds and thirds, though."

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