Name: Fruit Salsa with Cinnamon Sugar Tortilla Chips
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 10 10″ flour tortillas; Non-stick cooking spray; 1/3 cup sugar; 1 tsp cinnamon; 2 granny smith apples; 1 lemon; 2 kiwis; 1 lb strawberries; 1/2 lb raspberries (optional); 1 tbsp brown sugar; 3 tbsp preserves (strawberry or raspberry)

Description

A delightful sweet and fruity salsa served with crispy cinnamon sugar tortilla chips, perfect for parties and picnics.

Ingredients

10 10″ flour tortillas
Non-stick cooking spray
1/3 cup sugar
1 tsp cinnamon
2 granny smith apples
1 lemon
2 kiwis
1 lb strawberries
1/2 lb raspberries (optional)
1 tbsp brown sugar
3 tbsp preserves (strawberry or raspberry)

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Instructions

In a small bowl, stir the cinnamon and sugar together to combine and set it aside.
Working with three tortillas at a time, spray each side lightly with cooking spray and then sprinkle generously with the cinnamon and sugar mixture on each side.
Stack the tortillas together and cut them into 12 wedges using a pizza cutter. Repeat this until all tortillas are done.
Place the prepared chips on an ungreased baking sheet and bake them at 350°F for 11-12 minutes, or until crisp.
Peel and finely chop the apples. Squeeze two teaspoons of lemon juice over the diced apples and toss them to coat.
Finely dice the strawberries and the kiwis. Gently stir to combine all the ingredients, knowing that the raspberries may break up a bit if you use them.
Serve the salsa in a bowl surrounded by the crispy cinnamon sugar tortilla chips. Optionally, sprinkle fresh mint on top for a festive touch.

Notes

Store any leftover fruit salsa in an airtight container in the refrigerator for up to two days. Keep the tortilla chips in a separate container to remain crispy.