- 4
Ingredients
- Fruit Salsa:
- 2 tbsp granulated sugar
- 3 tbsp brown sugar
- 3 tbsp jam, any flavor
- 2 Fuji apples, peeled, cored and diced
- 1/2 to 3/4 pound Rainier or dark-sweet cherries, pitted and diced
- 8 to 12 ounces frozen raspberries, thawed
- 12 to 16 ounces frozen strawberries (unsweetened), thawed and sliced
- 2 kiwis, peeled and diced
- Chips:
- 2 cups granulated sugar
- 1 tbsp ground cinnamon
- 10 (10 inch) flour tortillas
- Cooking spray
Preparation
Step 1
To prepare the fruit salsa, combine the sugars in a large bowl, then add the jam and mix. Add remaining salsa ingredients and stir to blend. Add more sugar if desired. Cover and chill for at least 15 minutes.
Preheat oven to 350 F.
To prepare the chips, place sugar and cinnamon in a gallon-size resealable plastic bag. Shake to mix. Coat both sides of a tortilla with cooking spray. Cut into 8 wedges. Place wedges in the bag and shake until coated. Arrange in a single layer on a baking sheet. Repeat with the remaining tortillas.
Bake for 15 minutes, turning the wedges over halfway through baking. The chips should be slightly crispy; they will crisp more as they cool. Let cool for about 15 minutes.
Serve the chips with the fruit salsa.