Categorized:
- Treats and Snacks
Tagged:
- butter
- cinnamon
- jam
- kiwis
- lemon juice
- mangoes
- peaches
- strawberries
- sugar
- tortillas
Fruit Salsa with Baked Cinnamon Sugar Chips
Ingredients
- 1 peach or nectarine , peeled and diced
- 1 mango , peeled, cored and diced
- 3 kiwis , peeled and diced
- 1 (16 oz) pkg. strawberries, hulled and diced
- 1 1/2 tsp fresh lemon juice
- 2 Tbsp strawberry jam
Cinnamon Sugar Chips
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 6 6- inch flour tortillas
- 2 Tbsp butter , melted
Instructions
- Preheat oven prepare baking sheet: Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray (or line with a silicone liner or parchment paper), set aside.
- Toss fruit with lemon and jam: For the fruit salsa in a large mixing bowl toss together peach, mango, kiwi, strawberries, lemon juice and strawberry jam. Chill salsa (serve salsa within 2 hours).
- Butter tortillas, dust with cinnamon sugar: In a small bowl mix together sugar and cinnamon. Brush both sides of the tortillas lightly with melted butter. Sprinkle each side of tortillas evenly with cinnamon sugar mixture*.
- Cut into wedges: Cut tortillas into 6 wedges, similar to cutting a pizza**.
- Bake: Transfer to prepared baking sheet in a single layer (they’ll likely have to overlap slightly in places). Bake in preheated oven about 10 - 12 minutes, turning chips once halfway through baking***.
- Let chips cool then serve with fruit salsa.
Notes
- I recommend laying them over a cutting board when doing this. Use up all of the cinnamon sugar mixture.
- To cut them, I like to make 2 stacks of 3 tortillas each then cut through all of them at once. I first cut them into halves then from there each half into 3 wedges).
- Chips won’t be fully crisp throughout by the end, but once cool they should crisp up fully.
- Recipe source: recipe adapted from Our Oh Sweet Basil Kitchen
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