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    Tangy Fruit Salsa with Cinnamon Chips


    Source of Recipe


    "Doris Christopher's Stoneware Sensations" (recipe adapted)

    List of Ingredients




    Cinnamon Chips:

    1 tlbsp. sugar
    1/4 tsp. ground cinnamon
    4 (7 inch) flour tortillas

    Salsa Ingredients:

    1 cup frozen raspberries
    2 peaches, peeled and chopped
    2 kiwis, peeled, sliced and quartered
    1 tsp. lime zest
    2 tsp. lime juice
    1 tsp. sugar

    Recipe



    For cinnamon chips, preheat oven to 400 F. Combine sugar and cinnamon. Spray tortillas lightly with water, then sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into 8 wedges. Place in a single layer on a flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack and cool completely.

    Meanwhile, place all salsa ingredients in a bowl and mix gently. Serve with cinnamon chips.

    Yield: 2 cups salsa and 32 chips (16 servings)
 

 

 

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