Fruit Salsa With Cinnamon-Sugar Chips

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: 30 mins
• Serves: 4-6

Ingredients

• 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
•  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.