Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips


I have used this recipe for years in my nutrition and food science classes and the teenagers LOVE it!  Me too, really!

Fruit Salsa with Cinnamon Chips



2 golden delicious apples, peeled, cored and diced

2 kiwis, peeled and diced

8 ounces or raspberries (fresh or frozen)

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor


10 (10 inch) flour tortillas butter flavored cooking spray

2 cups cinnamon sugar. This is what I have written down in my cookbook, but I’m pretty sure you could get away with less.


1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberry, white sugar, brown sugar and preserves

2. Cover and chill for at least 15 minutes

3. Preheat oven to 350

4. Coat one side of each flower tortilla with butter flavor cooking spray.

5. Cut into wedges and arrange in a single layer on a large baking sheet.

Sprinkle wedges with desired amount of cinnamon sugar.

Spray again with cooking spray

6. Bake in the preheated oven 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.

7. Serve with chilled fruit salsa.

Tips: I don’t think the cinnamon chips stay fresh for all that long, so I use buttery crackers in cases where the fruit salsa may sit out for an extended period. For a little extra kick try adding some cilantro or add a small amount of mild jalapeños.


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