Fruit Salsa with Baked Cinnamon Sugar Chips

Fruit Salsa with Baked Cinnamon Sugar Tortilla Chips – yes in addition to definitely yes!! You know I’m all about the dips in addition to salsas, especially when they involve something sweet. I’m totally in love! I’ve always been a big fan of baked or fried cinnamon sugar chips (I make these baked ones all the time) yet I’ve actually never paired them with fruit salsa until right now. yet let me tell you that will will be a match meant to be!

I adapted This particular recipe via Carrian in addition to Kade Cheney’s fresh cookbook – Our Oh Sweet Basil Kitchen. This particular will be a wonderful cookbook filled with pretty pictures in addition to more than 100 family-friendly recipes. There’s so many I want to try! in addition to of course I’m going to give you the list – there’s Peach Cobbler Baked French Toast (that will has sweetened condensed milk in that will in addition to that will sounds genius. I love anything with sweetened condensed milk), Hash Browns Ham Frittata, Breakfast Fruit Pizza, Double Chocolate Banana Muffins, Taco Stew, Candied Pecan Brussels Sprouts (with Bacon!), Mexican Fried Rice, Garden Skillet, Braised Dijon Chicken in addition to Potatoes, Razzleberry Crisp, in addition to the Peaches in addition to Cream Bars. Yum yum yum! If you’d like to buy a copy for yourself, you can order the cookbook via Amazon or Barnes in addition to Noble. After trying This particular delicious fruit salsa I’m excited to make more!

Fruit Salsa with Baked Cinnamon Sugar Chips

Ingredients

• 1 peach or nectarine, peeled in addition to diced
• 1 mango, peeled, cored in addition to diced
• 3 kiwis, peeled in addition to diced
• 1 (16 oz) pkg. strawberries, hulled in addition to diced
• 1 1/2 tsp fresh lemon juice
• 2 Tbsp strawberry jam
Cinnamon Sugar Chips

• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 6 6-inch flour tortillas
• 2 Tbsp butter, melted

Directions

• Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray (or line having a silicone liner or parchment paper), set aside.
• For the fruit salsa in a large mixing bowl toss together peach, mango, kiwi, strawberries, lemon juice in addition to strawberry jam. Chill salsa (serve salsa within 2 hours).
• In a tiny bowl mix together sugar in addition to cinnamon. Brush both sides of the tortillas lightly with melted butter. Sprinkle each side of tortillas evenly with cinnamon sugar mixture (I recommend laying them over a cutting board when doing This particular. Use up all of the cinnamon sugar mixture). Cut tortillas into 6 wedges (like a pizza. To cut them, I like to make 2 stacks of 3 tortillas each then cut through all of them at once. I first cut them into halves then via there each half into 3 wedges). Transfer to prepared baking sheet in 1 layer (they'll likely have to overlap slightly in places). Bake in preheated oven about 10 - 12 minutes, turning chips once halfway through baking (they won't be fully crisp throughout by the end, yet once cool they should crisp up fully). Let chips cool then serve with fruit salsa.
• Recipe source: recipe adapted via Our Oh Sweet Basil Kitchen

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