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BROWSE

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FRUIT SALSA

with Baked Cinnamon Chips

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 6 servings
INGREDIENTS
  • 3 tablespoons + 1 teaspoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 whole wheat tortillas
  • - buttery no-stick cooking spray
  • 1 ripe fresh yellow peach chopped (about 1 cup)
  • 1 ripe fresh yellow nectarine chopped (about 1 cup)
  • 1 cup chopped fresh pineapple
  • 1 cup fresh raspberries
  • 1 kiwi peeled, chopped
  • 2 tablespoons chopped fresh mint leaves
DIRECTIONS

In small bowl combine 3 tablespoons sugar and cinnamon. Cut each tortilla into 8 wedges.

Generously spray a large baking sheet with cooking spray. Place as many tortilla wedges on baking sheet as will fit. Generously spray tops of tortillas with additional cooking spray. Sprinkle with cinnamon sugar.

Bake in a preheated 400°F oven 5 minutes or until lightly browned. Remove to cooling rack. Repeat with remaining tortillas.

In medium bowl, combine peaches, nectarines, pineapple, raspberries, kiwi, mint and remaining 1 teaspoon sugar. Serve with cinnamon chips.