Tangy Fruit Salsa with Cinnamon Chips Recipe

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

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 (