Fruit Salsa with Cinnamon Chips

 Fruit Salsa:

16 oz strawberries, diced

 2 apples, peeled and diced

2 kiwis, peeled and diced

8 oz raspberries, blackberries, or blueberries

2 Tbsp white sugar

1 Tbsp brown sugar

juice of 1/2-1 lime (zest optional)

Chips:

10 flour tortillas

melted butter

cinnamon sugar

In a bowl, combine all fruit, sugar, add lime juice.  If using blackberries or raspberries, add right before serving so they don't get mushy.

Preheat oven to 350 degrees.  Coat one side of each flour tortilla with melted butter and sprinkle with cinnamon sugar.  Cut into wedges and arrange in a single layer on a baking sheet  Bake for 8-12 minutes or until golden and crispy.  Allow to cool and serve with chilled fruit mixture.  Best when made and eaten the same day.

Recipe:  Michelle Craig