Fruit Salsa With Cinnamon-Sugar Chips

Submitted by gailanng

"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."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• For The Salsa

• 2.46 ml finely grated lime zest
• 29.58 ml fresh lime juice
• 14.79 ml honey (or more to taste)
• 236.59 ml seeded and finely minced watermelon
• 118.29 ml fresh blueberries, quartered
• 118.29 ml fresh strawberries, hulled and finely minced
• 59.14 ml fresh raspberry, finely minced
• 59.14 ml kiwi fruit, finely minced
• 4.92 ml minced jalapeno (optional)

• For The Chips

• 14.79 ml granulated sugar
• 14.79 ml ground cinnamon
• 5 (30 inch) flour tortillas
• water

directions

1. 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.
2. Return drained fruit to the bowl; fold in lime juice-honey mixture. Chill salsa until ready to serve.
3. 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.