Well, I am one of them. Whenever I crave for junk food, I end up choosing to eat nacho. Recently, I discovered a modern healthy version of the “chips & salsa” that may satisfy my craving for junk food. It may not be the cheesy type of chips and salsa but it does make a great healthy snack or mini dessert. These chocolate ‘chips’ are made from wonton wrappers that are baked until it is crispy and are served with fresh fruit salsa.
Note: For the salsa, you can use any type of fruits you like. The original ingredients for salsa recipe are strawberries, pineapple, mango and some mints. For the chocolate chips, the original recipe uses 1tsp of chili powder. However, I decided to use cayanne pepper instead and decrease the amount to 1/4 tsp. I also made the chips into little cups and fill them with fruit salsa. This version work well for the mini dessert at the end of the meal.
Chocolate Chips
(Adapted from Chocolate by Dominique & Cindy Duby)
1 tsp cocoa powder
1/4 tsp cayenne pepper powder
3 tbsp butter, melted
1/4 cup semi-sweet chocolate chips, melted
1/2-1 pack of wonton wrappers
Fruit Salsa
2 kiwi, peeled and cubed
1/4 pinapple, peeled, cored, and cubed
1 nectarine, pitted and cubed
honey to taste
Preheat the oven at 350F.
Line a baking sheet with parchment paper.
To make chips:
In a small bowl, mix the cocoa powder, cayenne pepper, melted butter and melted chocolate together. Brush mixture onto each wonton wrapper on both sides and cut into a desired shapes. Place chocolate wrapper on the prepared baking sheet. Bake for 3-5 minutes. Remove from the oven. Let cook on a rack.
To make salsa:
In a small bowl, combine all the ingredients and let it sit in the fridgerator for at least 1 hour.
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9 comments:
This may be a dorky question, but if you use the muffin tin to make little cups, does it need to be buttered or anything prior to throwing them in the oven?
It sure looks crunchy and yummy. The fruit salsa is like a complete snack already. I gotta try that. :-) Thanks!
Hi Kelly,
When I made this, I did buttered the muffin tin and it came out perfectly easy. Since I have only one muffin tin, I have to reuse again for my next batch. I recommended you to wiped out the extra excess of the chocolate after you bake each batch. If not, it could get burned when you reuse the tin. Please feel free to ask any questions if you have more! I love questions!
Thank you for this recipe. I'm going to surprise my husband with it tonight. I've never used spring roll wrappers so it will be a great adventure, I'm sure. May have questions...
You're welcome, Leslie! I hope he likes it. Please feel free to leave any questions anytime.
Can you use Phyllo or Puff Pastry wrappers?
@Miss Stovetop, I think both phyllo and puff pastry will work well too. You can make the phyllo into cups version and make puff pastry into chips version.
I believe there might be a difference between wonton wrappers and asian spring roll skins...I used the latter and was left with a disaster.When posting a recipe from another source, PLEASE make certain that it is posted accurately.
To Anonymous, according to the source that I used they said to use the word "asian spring roll wrappers". This is what they said in the recipe. I think they should say 'wonton wrapper' since the picture that they show in the book look similar to mine. I'm sorry to hear that it was a disaster for you. When I made this, I thought they meant wonton wrapper. So, this is what I used. I have changed the recipe above now. sorry about this again.
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