Fruit Salsa with Baked Cinnamon Sugar Chips

Crunchy cinnamon chips pair perfectly with this light, refreshing summer salsa.


1 peach, 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


1. Preheat oven to 400 degrees. Spray an 18 x 13-inch baking sheet with non-stick cooking spray, set aside.

2. In a large mixing bowl, toss together peach, mango, kiwi, strawberries, lemon juice, and strawberry jam. Chill salsa up to 2 hours.

3. In a small bowl, combine sugar and cinnamon. Brush both sides of the tortillas lightly with melted butter. Sprinkle each side of tortillas evenly with cinnamon sugar mixture. Cut each tortilla into 6 wedges.

4. Place tortilla wedges on baking sheet in a single layer. Bake in preheated oven about 10 - 12 minutes, turning chips halfway through baking. Let chips cool then serve with fruit salsa.

How to Serve it Up

Square Dinner Plate
Round Dinner Plate
All Occasion Plate