Fruit Salsa with Baked Cinnamon Tortilla Chips

Fruit Salsa with Baked Cinnamon Tortilla Chips puts small diced Granny Smith, small diced kiwi fruits and small diced strawberries at the center of a salad recipe and finishes in about 35 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 35 minutes
• Prep 25 minutes
• Cook 10 minutes

Ingredients

Fruit Salsa ( below for fruit variations)

• 1 cup small diced Granny Smith , Honeycrisp or Pink Lady apples (about 2 medium or 1 large)
• 1 cup small diced kiwi fruits , about 2-3 kiwis
• 1 cup small diced strawberries
• 1 cup small diced peaches or nectarines , about 1 large peach/nectarine
• 2 tablespoons jam
• 2 tablespoons freshly squeezed orange or lemon juice

Cinnamon Tortilla Chips

• 5-8 flour tortillas , I use the 8-inch size
• Butter
• Cinnamon and sugar

Instructions

1. For the fruit salsa: Combine the chopped fruit in a serving bowl.
2. In a small bowl or liquid measuring cup, whisk together the jam and orange or lemon juice until combined. Pour the mixture over the fruit and stir to evenly coat the fruit.
3. Serve immediately (although it tastes better if it sits in the refrigerator for an hour or so).
4. For the baked cinnamon tortilla chips: Preheat the oven to 375 degrees F. Line baking sheet(s) with parchment paper.
5. Butter one side of each tortilla with about a teaspoon of butter and sprinkle with cinnamon and sugar all the way to the edges. Stack three or so tortillas on top of each other and cut the stack into 8 triangles with a pizza cutter or knife. Repeat with remaining tortillas.
6. Place the tortilla triangles cinnamon side up in a single layer on the prepared baking sheet(s) and bake for 10-15 minutes until golden. Let cool. Serve alongside the fruit salsa.

Keep the fruit cold and add the dressing at the last minute.