Fruit Salsa with Cinnamon Chips (Print Version)
# Ingredients:
→ For the Chips
01 -
10 (10-inch) flour tortillas
02 -
Non-stick cooking spray
03 -
1/3 cup sugar
04 -
1 tsp cinnamon
→ For the Fruit Salsa
05 -
2 Granny Smith apples
06 -
1 lemon
07 -
2 kiwis
08 -
1 lb strawberries
09 -
1/2 lb raspberries (optional)
10 -
1 tbsp brown sugar
11 -
3 tbsp preserves (strawberry or raspberry)
# Instructions:
01 -
In a small bowl, stir the cinnamon & sugar together to combine and set it aside.
02 -
Working with three tortillas at a time, spray each side lightly with cooking spray and then sprinkle generously with cinnamon and sugar on each side. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat until all tortillas are done.
03 -
Place the prepared chips on an ungreased baking sheet and bake at 350 degrees for 11-12 minutes, or until crisp.
04 -
Peel and finely chop the apples. Squeeze two teaspoons lemon juice over the diced apples and toss to coat.
05 -
Finely dice the strawberries and the kiwis. Gently stir to combine all the ingredients, keeping in mind that (if using them) the raspberries will break up some but that's ok.
06 -
You can either serve the salsa as is at room temperature or chilled. Store in an airtight container in the refrigerator.
# Notes:
01 -
Feel free to switch up the fruit blend you use. You could use blueberries or blackberries in place of the raspberries or sub diced peaches for the kiwi. Diced pears would even be yummy in place of the apples.
02 -
This is the time to really dice the fruit finely. You want to be able to get little bits of every kind in each bite.
03 -
For extra freshness, you could chop some mint leaves or even fresh basil to toss with the fruit.