Fruit Salsa with Baked Cinnamon Sugar Chips

  • 1 peach or nectarine , peeled and diced
  • 1 mango , peeled, cored and diced
  • 3 kiwis , peeled and diced
  • 1 (16 oz) pkg. strawberries, hulled and 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


  1. Preheat oven prepare baking sheet: Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray (or line with a silicone liner or parchment paper), set aside.
  2. Toss fruit with lemon and jam: For the fruit salsa in a large mixing bowl toss together peach, mango, kiwi, strawberries, lemon juice and strawberry jam. Chill salsa (serve salsa within 2 hours).
  3. Butter tortillas, dust with cinnamon sugar: In a small bowl mix together sugar and cinnamon. Brush both sides of the tortillas lightly with melted butter. Sprinkle each side of tortillas evenly with cinnamon sugar mixture*. 
  4. Cut into wedges: Cut tortillas into 6 wedges, similar to cutting a pizza**.
  5. Bake: Transfer to prepared baking sheet in a single layer (they’ll likely have to overlap slightly in places). Bake in preheated oven about 10 – 12 minutes, turning chips once halfway through baking***. 
  6. Let chips cool then serve with fruit salsa.

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