Fruit & Yogurt Dip with Baked Chips
Fruit & Yogurt Dip with Baked Chips are creamy mix of Greek yogurt and fresh fruit scooped up with homemade corn tortilla chips sprinkled with cinnamon and sugar for a sweet snack you can feel good about!
- 2 c. diced fruit strawberries, mangos, kiwi, pineapple, apples, raspberries, etc.
- 5 oz container honey Greek yogurt
- 5 white corn tortillas
- 2 Tbsp sugar
- 2 tsp cinnamon
Preheat your oven to 400°. Stack the tortillas and cut them all into 6 wedges each for a total of 30 wedges. Arrange the pieces on a lined cookie sheet and spray them all generously with non-stick cooking spray and sprinkle them with the cinnamon and sugar mixtures. Bake for 15-18 minutes until the chips are all crispy and there are no chewy party remaining. Allow the chips to cool to room temperature. Store the cooled chips in a sealed bag.
Meanwhile, in a small bowl, fold together the diced fruit and yogurt. Serve immediately with the baked chips.