Fruit Salsa and Cinnamon Chips
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
- 4 (7-inch) flour tortillas
**Substitute whatever fruit you'd like and frozen fruit works great also.
- 1 cup frozen raspberries or berries
- 2 peaches peeled and chopped or substitute with one can (15 or 16 ounces) peaches in juice, drained and chopped
- 2 kiwifruit, peeled, sliced and chopped, optional
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 1 teaspoon sugar
For cinnamon chips, preheat oven to 400F. In Flour/Sugar Shaker, combine sugar and cinnamon. Lightly brush tortillas with water; sprinkle with cinnamon-sugar mixture. Cut each tortilla into 8 wedges; place in single layer on flat cookie sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove and cool completely on a cooling rack.
Meanwhile for salsa, place raspberries in bowl. Chop peaches and kiwifruit. Combine all salsa ingredients into the bowl and mix gently. Serve with cinnamon chips. Yield: 2 cups salsa and 32 chips.
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