Tangy Fruit Salsa with Cinnamon Chips

Ingredients

• Cinnamon Chips:
• 1 tlbsp. sugar
• 1/4 tsp. ground cinnamon
• 4 (7 inch) flour tortillas
• Salsa Ingredients:
• 1 cup frozen raspberries
• 2 peaches, peeled and chopped
• 2 kiwis, peeled, sliced and quartered
• 1 tsp. lime zest
• 2 tsp. lime juice
• 1 tsp. sugar

Directions

For cinnamon chips, preheat oven to 400 F. Combine sugar and cinnamon. Spray tortillas lightly with water, then sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into 8 wedges. Place in a single layer on a flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack and cool completely.

Meanwhile, place all salsa ingredients in a bowl and mix gently. Serve with cinnamon chips.

Yield: 2 cups salsa and 32 chips (

Submitted 6/13/05.
Source: dapted from Doris Christopher's Stoneware Sensatio
Submitted By: Teresa Johnson
techgoddess@att.net
Tangy Fruit Salsa with Cinnamon Chips