Recipes and Cooking Fruit Chutney with Spiced Chips Be the first to rate & review! Crumbled goat cheese gives these sweet chips a savory note. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Slow Cook Time: 2 hrs Total Time: 25 mins Servings: 24 Jump to Nutrition Facts Ingredients 2 large apples, such as Braeburn, cored and cut into 1-inch pieces 2 large pears, such as Anjou, cored and cut into 1-inch pieces 1 sweet onion, chopped 1 cup fresh or frozen whole cranberries, thawed ⅓ cup packed brown sugar* ¼ cup balsamic vinegar 1 teaspoon ground cinnamon 1 teaspoon ground ginger ⅛ teaspoon salt 1 tablespoon cornstarch 2 tablespoon cold water 1 recipe Spiced Chips 4 ounce goat cheese (chèvre), crumbled Spiced Chips 9 whole wheat tortillas Nonstick cooking spray ½ teaspoon granulated sugar ¼ teaspoon ground coriander Directions For fruit chutney, in a 3-1/2- or 4-quart slow cooker combine apples, pears, onion, cranberries. brown sugar, vinegar, cinnamon, ginger, and salt. Cover and cook on high-heat setting for 1 hour. In a small bowl combine cornstarch and the cold water; stir into cooker. Cover and cook on high-heat setting for 1 hour more. Serve chutney warm or at room temperature with Spiced Chips and top each serving with crumbled goat cheese. Spiced Chips Preheat oven to 400°F. Using a pizza wheel, cut whole wheat tortillas each into eight wedges. Place tortilla wedges in a single layer on baking sheets. Lightly coat wedges with cooking spray. Mix together sugar and coriander. Sprinkle evenly over tortilla wedges. Bake for 10 minutes, turning once halfway through baking. Makes 72 chips. *Sugar Substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.Per Serving with Substitute: Same as above, except 102 cal., 181 mg sodium, 18 g carb., 7 g sugar. Exchanges: no other carb. Carb choices: 1. Rate it Print Nutrition Facts (per serving) 114 Calories 2g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 114 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 182mg 8% Total Carbohydrate 21g 8% Total Sugars 9g Protein 3g Vitamin C 3mg 15% Calcium 30.3mg 2% Iron 0.7mg 4% Potassium 80mg 2% Folate, total 4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.