Description
A delightful dish combining sweet, tangy fruit salsa with crispy cinnamon sugar tortilla chips, perfect for gatherings or a refreshing snack.
Ingredients
- 10 (10″) flour tortillas
- Non-stick cooking spray
- 1/3 cup sugar
- 1 tsp cinnamon
- 2 Granny Smith apples
- 1 lemon (for juice)
- 2 kiwis
- 1 lb strawberries
- 1/2 lb raspberries (optional)
- 1 tbsp brown sugar
- 3 tbsp preserves (strawberry or raspberry)
Instructions
- Mix together the sugar and cinnamon in a small bowl and set aside.
- Lightly spray each side of three tortillas with cooking spray and coat them with the cinnamon sugar mixture.
- Stack the tortillas and cut each stack into 12 wedges using a pizza cutter, repeating with the remaining tortillas.
- Place the tortilla wedges on an ungreased baking sheet and bake in a preheated oven at 350°F (175°C) for 11-12 minutes, or until crisp.
- While the chips are baking, peel and finely chop the Granny Smith apples, squeezing lemon juice over them to keep them fresh.
- Finely dice the strawberries and kiwis, and toss them together with the apples, adding raspberries if desired.
- Stir in the brown sugar and preserves, mixing gently to combine.
- Serve the fruit salsa at room temperature or chilled before serving.
Notes
Store leftovers in an airtight container in the refrigerator. Best consumed within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American