Fruit Salsa and Homemade Cinnamon Chips
Flavorful fruit salsa paired with homemade cinnamon chips is where the par-tay is at!
- Fruit salsa:
- 16- oz. strawberries diced
- 2 kiwi peeled and diced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 3 Tbsp. sugar-free apricot preserves or jam
- Cinnamon chips:
- 4 flour tortillas I used soft taco size
- cooking spray
- 1/2 cup sugar
- 1 1/2 tsp. cinnamon
Preheat oven to 350º F. Cover a large baking sheet with parchment paper.
On a large plate, combine the sugar and cinnamon. Spray each tortilla front and back and carefully lay on the plate, one at a time. Move around lightly to get the cinnamon and sugar to adhere to the tortilla, then flip coating the other side.
With a pizza cutter, cut cinnamon and sugar tortilla in half and then each half into four pieces, creating 8 slices per tortilla. Spread out on the baking sheet. Repeat with all tortillas and then place in the oven for 8-10 minutes. Pull baking sheet from oven and set aside to cool.
Meanwhile, combine the fruit and the preserves in a medium sized bowl. Serve with cooled cinnamon chips and enjoy!