Fruit Salsa w/ Baked Cinnamon Chips

This is the perfect summer staple especially on a really hot day. 🙂

 

cinnamon sugarYou are going to have more than enough cinnamon sugar left over.

You can either reduce that amount you make or save it in a little

container like I did for the next batch you make.

butter me upAdd a little melted butter to your tortilla before sprinkling with the cinnamon sugar.

(You can use whole wheat or gluten free tortillas.)

sugar meSprinkle your cinnamon sugar on.

a chipsAfter all of your tortillas are covered in cinnamon sugar.

Use a pizza cutter to slice into triangles.

Place on a cookie sheet to bake.

It’s okay to sneak a few before they bake. Go on… You know you want to. 😉

a salsa bowlChop your fruit & serve. 🙂

Ingredients

Salsa:

2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries (optional)
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar

Chips:

10 (10 inch) flour tortillas
melted butter

Cinnamon Sugar:

1 cup white sugar
2 tbsp cinnamon

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar.  Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees. Coat one side of each flour tortilla with melted butter.  Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day.

a bowl of chipsEnjoy!!

Original Recipe

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