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Fruit salsa of diced strawberries, kiwi, apple and raspberries with cinnamon sugar tortilla chips.

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Fruit salsa with cinnamon sugar tortilla chips pairs fresh apples, kiwi, and strawberries with baked flour tortilla wedges. Ready in 22 minutes and serves 4.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 280
Ingredients Method

Ingredients
  

Cinnamon Sugar Tortilla Chips
  • 10 10-inch flour tortillas
  • nonstick cooking spray
  • 1/3 cup granulated sugar 67 g
  • 1 teaspoon ground cinnamon
Fruit Salsa
  • 2 Granny Smith apples
  • 1 lemon for juice
  • 2 kiwis
  • 1 lb strawberries
  • 1/2 lb raspberries optional
  • 1 tablespoon brown sugar 13 g
  • 3 tablespoons strawberry or raspberry preserves

Method
 

Cinnamon Sugar Tortilla Chips
  1. Combine the granulated sugar and cinnamon in a small bowl, stirring until mixed; set aside.
  2. Lightly coat both sides of 3 tortillas at a time with nonstick cooking spray, then generously dust each side with the cinnamon-sugar mixture. Stack the tortillas and slice into 12 wedges with a pizza cutter. Repeat with the remaining tortillas.
  3. Place the prepared chips in a single layer on an ungreased baking sheet and bake at 350°F (175°C) for 11–12 minutes, or until crisp.
Fruit Salsa
  1. Peel and finely chop the apples. Squeeze 2 tsp lemon juice over the diced apples and toss to coat.
  2. Finely dice the strawberries and kiwis. Gently stir to combine all the fruit, keeping in mind that if using raspberries they will break up somewhat, which is fine.
  3. Serve the salsa at room temperature or chilled. Store in an airtight container in the refrigerator.