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Fruit Salsa with Baked Cinnamon Chips Recipe

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This recipe for Fruit Salsa with Baked Cinnamon Chips, by , is from Hanover Academy's Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alesia Carey (McKayla Carey, 2nd grade)


2 kiwis, peeled and diced
2 golden delicious apples, peeled and diced
8 oz. raspberries
16 oz. strawberries, diced
2 T. white sugar
1 T. brown sugar
3 T. fruit preserves, any flavor
10 10-in. flour tortillas
melted butter or butter flavored cooking spray

Cinnamon Sugar:
1 c. white sugar
2 T. cinnamon

In a large bowl, thoroughly mix kiwis, apples, raspberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350.

Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with butter flavored spray if using.

Bake in the oven 8-10 minutes. Repeat. Allow to cool. Best when made and eaten in the same day.

Cinnamon graham crackers or cinnamon pita chips can also be used.

Personal Notes:
Personal Notes:
Alesia Carey is McKayla Carey's grandmother.




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