Fall is officially here! It’s definitely our favorite time of the year – finally the weather cools down, the leaves change colors, and our absolute favorite – it’s apple season! And there’s no better way to enjoy apples than with our Autumn chips and apple salsa recipe!
Our favorite apple is probably a favorite of many people in the Midwest, Honeycrisp! If you haven’t had a fresh Honeycrisp apple, you’re definitely missing out! The University of Minnesota created this apple, so its home is right in our backyard. It’s so popular in the state, that it’s actually the official state fruit of Minnesota!
The apple itself wasn’t bred to grow, store or ship well. Instead, the apple was bred for taste, and boy do they have it! Each bite is full of juicy sweetness, with just a touch of acidity, which is why these apples are a consumer favorite.
Since we’re based out of the home of the Honeycrisp apple, we just HAD to make our own take on an apple salsa using this delicious variety. Think of our salsa as sweet, crisp apples meets southern flavors. We pack it full of Honeycrisp apples, jalapeños, cilantro, peppers and more. It’s definitely a taste of fall with each bite!
One of our favorite ways to enjoy this salsa is with our autumn chips and apple salsa recipe. This recipe will have you making your own homemade chips out of sweet potatoes and cassava. You may know Cassava as yuca, which is a very popular root vegetable in Latin America cuisine.
If you haven’t made homemade chips before, we promise you, it’s super easy! Just thinly slice your root veggies, and drop them in heated oil. Fry until crisp, and salt to taste. Serve them immediately with some fresh Honeycrisp Apple Salsa, and you’re good to go! Now you have a great go-to fall snack when guests are over!
Autumn Chips and Apple Salsa
Nothing screams fall like Honeycrisp apples! This recipe calls for making your own chips, and using our apple salsa as a dip! Yum!
4
servings5
minutes10
minutesIngredients
2 pounds Cassava (Yuca Root)
2 pounds Red Garnet Sweet Potato
3 quarts canola oil
1.5 ounces sea salt
Directions
- Wash both root vegetables, and set aside.
- Using a slicer or mandolin, slice both root vegetables.
- Place canola oil into medium-size sauced pan, and turn burner on medium-high heat. Test oil before frying by adding 1 slice of veggie to the oil to see heat amount. The chip should start to fry upon impact.
- Fry both veggies separately until the chips start to float in the oil.
- Remove from oil, and season with sea salt.
- Plate chips separately, with Apple Salsa in the center.
- Serve immediately.
