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Prep 20 mins
Cook 10 mins
Brushing the chips with water helps adhere the cinnamon-sugar coating. An alternate method would be to spray the chips with non-stick spray or brush with butter.
For The Salsa
- 1⁄2 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon honey (or more to taste)
- 1 cup seeded and finely minced watermelon
- 1⁄2 cup fresh blueberries, quartered
- 1⁄2 cup fresh strawberries, hulled and finely minced
- 1⁄4 cup fresh raspberry, finely minced
- 1⁄4 cup kiwi fruit, finely minced
- 1 teaspoon minced jalapeno (optional)
For The Chips
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
- 5 (6 inch) flour tortillas
- To prepare salsa: In a small bowl, stir together lime zest, lime juice and honey. In a medium bowl, combine watermelon, berries, kiwi and jalapeno. Transfer fruit mixture to a fine-mesh strainer; let juices drain for about 5 minutes.
- Return drained fruit to the bowl; fold in lime juice-honey mixture. Chill salsa until ready to serve.
- To prepare chips: Preheat the oven to 350 degrees. In a small bowl, mix together sugar and cinnamon. Cut each tortilla into 8 wedges; arrange on a nonstick baking sheet. Using a pastry brush, lightly moisten each wedge with water. Sprinkle wedges with cinnamon-sugar. Bake for 7 to 10 minutes or until tortilla wedges are lightly browned and crispy.