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Tangy Fruit Salsa with Cinnamon Chips Recipe

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This recipe for Tangy Fruit Salsa with Cinnamon Chips is from 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cinnamon Chips:
1 T sugar
¼ tsp ground cinnamon
4 (7-inch) flour tortillas


Salsa:
1 C frozen raspberries
2 peaches, peeled and chopped
2 kiwifruit, peeled, sliced and quartered
1 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon sugar
Directions:
Directions:
For cinnamon chips: Preheat oven to 400 degrees. Combine sugar and cinnamon. Lightly spray tortillas with water; Sprinkle with mixture. Cut each tortilla into 8 wedges; Lay out on sheet cake pan. Bake for 8-10 minutes or until lightly browned and crisp. Cool completely.

For salsa: Combine all salsa ingredients in bowl. Mix gently. Serve with cinnamon chips.
Number Of Servings:
Number Of Servings:
Makes 2 cups salsa and 32 chips (16 servings).

 

 

 

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