• 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 (

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