- I opted to only put 1-1/2 TBSP of white sugar and leave out the brown sugar since I didn't want to make it too sweet or wind up with too much juice.
- To make the chips gluten free, I tried using a few rice tortillas that we had here-- they turned out ok, but my husband ended up using gluten free crackers instead and liked it better.
- I recommend making and eating this in the same day otherwise the fruit gives off way too much juice and it gets runny/mushy.
picture courtesy of www.the-girl-who-ate-everything.com --because I forgot to take one!
Fruit Salsa with Baked Cinnamon Chips
by Allrecipes2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced (you could also use Gala--as I had one of each)
8 ounces raspberries (I halved them)
1 (16 oz) carton of strawberries, diced
2 TBSP white sugar (more or less to taste)
1 TBSP brown sugar (more or less to taste)
3 TBSP fruit preserves, any flavor (I used strawberry)
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
1 cup white sugar
2 Tablespoons cinnamon
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees.
3.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 cooking spray (not necessary if using melted butter). TIP! A pizza cutter makes easy cutting!
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.