This recipe is VERY time consuming. The fruit salsa is easy but cutting up all of the fruit does take time BUT the cinnamon chips seem to take forever. I just want you to be forewarned since it can seem like a lot of work but this dish is worth it. One note that I think you MUST know is that you need to make sure the chips are cooked until they are crispy. If they aren't they will be very chewy and believe me that will ruin what you think of them, if they are hard and crispy they taste delicious.
Recipe:
2 kiwis, peeled and diced
2 Fuji apples - peeled, cored and diced
8 ounces raspberries
8 ounces blueberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves (any flavor, but apricot is best)
10 (10-inch) flour tortillas
Butter flavored cooking spray
2 cups cinnamon sugar (2 cups sugar, 2 tablespoons ground cinnamon)
1) In a large bowl, thoroughly mix all fruit, white sugar, brown sugar, and fruit preserves. Cover, and chill in the refrigerator for at least 15 minutes.
2) Preheat oven to 350°F.
3) Coat both sides of each flour tortilla with cooking spray. Cut tortillas into wedges using a pizza cutter and toss in a zip lock bag with cinnamon sugar mixture.
4) Bake in preheated oven 10 to 12 minutes or until crispy. Repeat with any remaining tortilla wedges. Allow to cool 15 minutes. Serve with chilled fruit mixture.
Note: Can use any kind of fruit, but do not use banana's. Can use frozen fruit, if desired. Tip: Put tortillas in a muffin tin to curl chips. Instead of tossing in a zip lock bag use a medium bowl and dredge the tortillas in the cinnamon sugar.
Prep Time: 30 minutes | Cook Time: 12 minutes per batch | Total Time: 1 hour 45 minutes | Other Time: cool 15 minutes | Yields: 10 servings
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