Ingredients
Method
Instructions
- For the chips: In a small bowl, stir the cinnamon & 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 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.
- Place the prepared chips on an ungreased baking sheet and bake at 350 degrees F (175 degrees C) for 11-12 minutes, or until crisp and lightly golden brown.
- For the fruit salsa: Peel and finely chop the apples. Squeeze lemon juice over the diced apples and toss to coat.
- Finely dice the strawberries and the kiwis. Add them to a bowl with the diced apples and raspberries (if using).
- Add the brown sugar and preserves to the bowl with the fruit and gently stir to combine all the ingredients. The raspberries may break up some, which is okay.
- Serve the salsa immediately at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
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. 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. For extra freshness, you could chop some mint leaves or even fresh basil to toss with the fruit.
