Spiced Tortillas With Tropical Fruit Salsa

• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 6-inch corn or 8-inch whole-wheat tortillas
• 1/2 cup shredded unsweetened coconut, toasted
• 2 cups chopped fresh pineapple
• 3 kiwis, peeled and coarsely chopped
• 1 cup coarsely chopped strawberries (about 5 berries)
• 2 tablespoons fresh lime juice

1. Preheat oven to 350u0b0F. Mist 2 baking sheets with cooking spray.
2. Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Lightly mist both sides of a tortilla with cooking spray and sprinkle with sugar mixture. Repeat with remaining tortillas, stacking them. With a sharp knife, cut tortilla stack in half, then cut each half into thirds, making 24 wedges total. Place wedges in a single layer on baking sheets. Bake until chips are crisp and golden brown, 10 to 12 minutes, rotating pans halfway through. Let cool on a wire rack.
3. Toss coconut, fruit and juice in a bowl. Spoon salsa into dessert cups and serve with cooled chips.

sugar, cinnamon, ground allspice, ground nutmeg, corn, unsweetened coconut, fresh pineapple, kiwis, strawberries, lime juice

Taken from www.myrecipes.com/recipe/spiced-tortillas-tropical-salsa (may not work)