Annie's Fruit Salsa and Cinnamon Chips

Payne Caitlyn

My fabulous fruit salsa made with fresh strawberries, raspberries, apples, and kiwis is delicious with homemade crispy cinnamon tortilla chips for a fun summer party appetizer.

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Prep Time 30

Cook Time 10

Additional Time 15

Total Time 55

Course Snack

Servings 10

Calories 312 kcal

Ingredients

Fruit Salsa:

16 ounces strawberries quartered
2 medium Golden Delicious apples - peeled cored and diced
2 kiwis peeled and diced
8 ounces raspberries
3 tablespoons fruit preserves any flavor
2 tablespoons white sugar
1 tablespoon brown sugar

Cinnamon Chips:

10 10-inch flour tortillas
butter-flavored cooking spray
2 tablespoons cinnamon sugar

Instructions

To make the salsa: Mix strawberries, apples, kiwis, raspberries, fruit preserves, white sugar, and brown sugar together in a large bowl until thoroughly combined. Cover and chill in the refrigerator while you make the cinnamon chips.
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
To make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla. Arrange wedges in a single layer on the prepared baking sheets. Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.
Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool approximately 15 minutes on the baking sheets, then serve with chilled fruit salsa.