Tangy Fruit Salsa with Cinnamon Chips

(from castro15’s recipe box)

Categories: Appetizers

Ingredients

  • Cinnamon Chips:
  • 1 tbsp sugar
  • 1/4 tsp ground cinnamon
  • 4 (7-inch) flour tortillas
  • Salsa:
  • 1 cup frozen raspberries
  • 2 peaches, peeled and chopped
  • 2 kiwis, peeled, sliced and quartered
  • 1 tsp lime zest
  • 2 tsp lime juice
  • 1 tsp sugar

Directions

  1. r cinnamon chips, preheat oven to 400. In a shaker, combine sugar and cinnamon. Using a spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

  2. Meanwhile for salsa, place raspberries in a medium bowl. Combine all salsa ingredients with raspberries; mix gently. Serve with cinnamon chips.

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