| FRUIT SALSA and CINNAMON CHIPS Recipe courtesy of HollysHints.com |
Sure to become a family favorite |
| Any combination of fruit can be used - use your favorites or what is in season |
| 2 kiwis,
peeled and diced 2 Golden Delicious apples - peeled, cored, and diced small 1 (8 ounce) package raspberries 1 lb. strawberries, diced 2 T white sugar 1 T brown sugar 3 T fruit preserves, any flavor |
| PREHEAT OVEN - 350° |
| 10 (10
inch) flour tortillas Butter flavored cooking spray 2 cups cinnamon sugar |
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(HINT: Cinnamon Sugar ratio is - 3 T sugar + 1 T cinnamon |
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Directions 1 In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2 Preheat oven to 350 degrees F (175 degrees C). 3 Cut the tortillas into wedges and arrange in a single layer on a large baking sheet. Spray the 'up' side of each wedge with butter flavored cooking spray. Sprinkle wedges with desired amount of cinnamon sugar. 4 Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit spice mixture. Store extra 'chips' in zipper bag. |
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Check out Holly's No-Salt Cookbook. Visit our Order / Shopping Page... |
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Holly's Hints: * Can be stored in refrigerator 2 days, or FREEZE and eat as a slush or serve with more 'chips' later * Use extra strawberries instead of raspberries * Add/substitute chopped up bananas * Add a 1 t lemon or lime juice * I like Fuji apples instead of Delicious |
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