Spiced Fruit Chips Food

FRUIT CHIPS

Steps:

• Preheat the oven to 200 degrees F.
• Mix the sugar and cinnamon in a bowl; reserve.
• Place each type of sliced fruit on a separate silicone-lined baking sheet. Sprinkle with some of the cinnamon-sugar.
• Bake the apples until the edges curl, about 2 hours. Transfer to a cooling rack. The chips will crisp as they cool.
• Bake the mango and pineapple slices for 30 minutes, then flip and sprinkle with more cinnamon-sugar. Continue to bake, flipping the mango and pineapple slices every half hour, for 2 1/2 more hours. Transfer to a cooling rack. The chips will crisp as they cool.
• Serve the fruit chips with the cheese cups.

SPICY CHIPS

Steps:

• Mix 1 1/2 tablespoons paprika and 1/2 teaspoon each cayenne and black pepper in a bowl. Spread 12 cups potato and/or vegetable chips on 2 baking sheets. Bake in a 350 degrees F oven until oily-looking, about 5 minutes. Toss with the spices and bake 2 more minutes. Let cool.

SPICED FRUIT SALAD

Steps:

• Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
• Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams

SPICED APPLE CHIPS

Steps:

• Preheat the oven to 225 degrees F. Line two cookie sheets with parchment.
• In a small bowl, combine the anise, ginger, pie spice and salt.
• Using a mandoline, slice the apples 1/8-inch thick. Arrange the apples on the prepared cookie sheets, making sure they are close but not touching. Sprinkle the apples with the spice blend. Bake for 1 hour. Flip the apples and bake until crispy, another 1 hour to 1 hour 15 minutes. Cool completely. Store in an airtight container for up to 3 days.

SPICY OVEN BAKED CHIPS

Steps:

• Pre-heat the oven to 200 C.
• Cut the potatos into even size chips, there is no need to peel the potatoes this adds to the taste however if you want really chunky chips it is best to par-boil them for a few minuites before they go in the oven.
• Spray a baking tray with the oil and sprinkle with salt pepper, garilc powder and paprika. Put the chips onto the seasoned tray and spray with oil 7 or 8 times. Cover with more pepper, salt paprika and the garlic powder.
• Bake in the oven for 40-50 minutes, depending on their size and how cripsy you like them, turn the chips once half way through.
• Serve immediately with whatever you fancy!

SPICY FRUIT SALSA WITH CINNAMON SUGAR PITA CHIPS

Steps:

• In a large bowl combine brown sugar, honey and balsamic vinegar.
• Add next 9 ingredients and combine well.
• Transfer to serving dish and garnish with slice of orange and sprig of mint.
• Serve with Sugar/Cinnamon Chips.
• Combine sugar, cinnamon and (cayenne, if using) in a small bowl.
• Split each pita bread into two halves.
• Score with sharp knife, but don't cut completely through.
• Spread each half lightly with butter.
• Sprinkle each half with cinnamon/sugar mixture.
• Place on cookie sheet and bake at 350 degree oven for 7-10 minutes or until lightly brown.
• Cool and break into pieces.
• Serve with Salsa.

SPICED APPLE CRISPS

Steps:

• Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice through the equator into very thin slices 1 - 2mm thick. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
• Cook for 45 mins - 1 hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden. Cool, store in an airtight container and enjoy as a snack.