Fruit Salsa with Cinnamon Chips

Fruit Salsa with whole wheat Cinnamon Chips

Fruit Salsa

3 cups chopped fruit-try different combinations: kiwi, berries, peaches, mango, apples*, etc. (I used strawberries, mango and Granny Smith apples)
3 Tbsp fruit preserves-any flavor

Combine chopped fruit and preserves. Chill until ready to serve.
*To keep apples from turning brown, always chop and add them last. If you are making the salsa a while ahead of time, dip the chopped apples in Sprite before adding. The citric acid keeps them from browning.

Cinnamon Chips

12 flour tortillas
3/4 cup granulated sugar, divided
3/4 tsp cinnamon, divided
butter flavor cooking spray (I didn't have this, so I used Pam.)

1. Preheat oven to 350'F. Place 1/4 cup sugar and 1/4 tsp cinnamon in a gallon-size Ziplock bag.
2. Place a tortilla on a clean counter, cutting board, or on a plate in the sink. Spray both sides with cooking spray. Place another tortilla on top and repeat, until you have 4 sprayed tortillas. Cut stack of 4 tortillas into wedges. (A pizza cutter works great.) Place wedges in the Ziplock bag with the cinnamon-sugar and shake to coat.
3. Arrange wedges in single layer on a large cookie sheet. Bake 8-10 minutes or until starting to turn golden brown. (They will become crispier as they cool.) If you want to turn wedges halfway through cooking, it makes a prettier chip, but isn't required. Let cool before serving (approx 15 min).
4. Repeat in two more batches of 4 tortillas, 1/4 cup sugar and 1/4 tsp cinnamon, each.

These are yummy enough to eat, even without the fruit salsa.

Don't have time to make cinnamon chips? Serve the fruit salsa with cinnamon graham crackers.