Fruit Salsa and Cinnamon Chips

Name: Fruit Salsa and Cinnamon Chips
Cuisine: American
Ingredients: 2 granny smith apples; 1/2 of a lemon (juice); 1 cup finely diced kiwi; 1 pound strawberries; 1 cup finely diced mango; 4 tablespoons preserves, I used raspberry; 1 tbsp brown sugar or honey; 10 (10 inch) flour tortillas; butter-flavored cooking spray; 2 tablespoons cinnamon sugar

Helen Klassen @cook_helenk

Fruit Salsa is a dessert meets dip that nobody can resist. Loaded with fresh fruit this is the first thing gone at every party! Served with crunchy sweet cinnamon tortilla chips. YUM!

Helen Klassen @cook_helenk

Fruit Salsa is a dessert meets dip that nobody can resist. Loaded with fresh fruit this is the first thing gone at every party! Served with crunchy sweet cinnamon tortilla chips. YUM!

Saved

Ingredients

2granny smith apples
1/2of a lemon (juice)
1 cupfinely diced kiwi
1 poundstrawberries
1 cupfinely diced mango
4 tablespoonspreserves, I used raspberry
1 tbspbrown sugar or honey
Tortillas
10 (10 inch)flour tortillas
butter-flavored cooking spray
2 tablespoonscinnamon sugar

Saved

Steps

1

Make the salsa: Mix apples, kiwis, strawberries, raspberries, fruit preserves, white sugar, and brown sugar together in a large bowl until thoroughly combined. Cover and chill in the refrigerator until the chips are baked and cooled.
Preheat the oven to 375 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2

Make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla. Arrange wedges in a single layer on the prepared baking sheets. Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.
3

Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool for approximately 10-15 minutes on the baking sheets, then serve with chilled fruit salsa.