Fruit Salsa and Cinnamon Chips

• Ingredients For Salsa
• 2 whole Kiwis, Peeled And Diced Into Small Pieces
• 8 ounces, weight Raspberries, Pulled Apart Into Smaller Pieces
• 1 pound Strawberries, Diced Into Small Pieces
• 1 Tablespoon White Sugar
• 1- 1/2 teaspoon Brown Sugar
• 3 Tablespoons Preserves (I Used An All Fruit Apricot Preserve)
• 2 whole Fuji Apples, Peeled And Diced Into Small Pieces (do This After Everything Else Is Mixed To Avoid Brown Apples)
• Ingredients For Chips
• 20 whole (10 Inch) Flour Tortillas
• Butter Flavored Cooking Spray
• Cinnamon Sugar (I Used A Ratio Of 1 Cup Sugar To 1 Tsp Cinnamon)

1. Directions for Salsa:
2. Prepare all fruit, except for the apples.
3. Combine the fruits, sugars and preserves in a large bowl.
4. Last, peel and dice apples and add to mixture.
5. Cover and refrigerate at least 15 minutes.
6. (I did this a couple of hours before serving, and it worked well)
7. Directions for Chips:
8. Preheat over to 350 degree.
9. Lightly spray one side of tortilla, sprinkle with cinnamon-sugar, and slice with a pizza cutter into triangles.
10. Place in a single layer on ungreased cookie sheet and bake for 10-12 minutes (or longer depending on your pan) until they just begin to brown.
11. Remove from oven and allow to cool completely.
12. They will harden as they cool.
13. Repeat with remaining tortillas.
14. Store in an airtight container.

ingredients, kiwis, weight raspberries, strawberries, white sugar, brown sugar, preserves, apples, flour tortillas, butter, cinnamon sugar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fruit-salsa-and-cinnamon-chips/ (may not work)