Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together the granulated sugar and ground cinnamon until they are evenly combined.1/3 cup granulated sugar, 1 teaspoon ground cinnamon
- Prepare the tortillas by working in batches of three. Lightly spray both sides of each tortilla with non-stick cooking spray and coat them generously with the cinnamon-sugar mixture on each side.10 large flour tortillas, Non-stick cooking spray
- Stack the three prepared tortillas and use a sharp knife or a metal pizza cutter to slice them into 12 even wedges. Repeat this process until all tortillas are prepared.
- Arrange the tortilla wedges in a single layer on an ungreased baking sheet and bake for 11 to 12 minutes, or until they are crisp and lightly golden brown.
- While the chips bake, peel and finely chop the apples. Place them in a large bowl and immediately toss them with two teaspoons of fresh lemon juice to prevent browning.2 Granny Smith apples, 1 fresh lemon
- Finely dice the strawberries and kiwis, then add them to the bowl with the apples and the raspberries.2 kiwis, 1 pound strawberries, 1/2 pound raspberries
- Add the brown sugar and the fruit preserves to the bowl with the fruit.1 tablespoon brown sugar, 3 tablespoons fruit preserves
- Gently stir all the ingredients together, keeping in mind that the raspberries may break up slightly, which adds to the sauce-like consistency.
- Serve the salsa immediately at room temperature or refrigerate it to serve chilled.
Notes
For the best texture, dice all fruit into small, uniform pieces so every chip gets a mix of flavors. Store leftover salsa in an airtight container in the refrigerator for up to two days, but keep the chips at room temperature.
