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Fruit Salsa and Cinnamon Chip Recipe

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By Capper's Farmer recipe archives | Sep 22, 2020

fruit-salsa
Getty Images/rez-art
  • 8

    SERVINGS

    Ingredients

  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • Olive oil spray
  • 10 flour tortillas (10-inch diameter)
  • 2 Granny Smith apples, peeled and chopped
  • 2 tablespoons lemon juice
  • 1 cup diced watermelon or kiwi
  • 1/2 pound strawberries, hulled and chopped
  • 1/4pound raspberries
  • 1/4 pound blackberries
  • 1/4 pound blueberries
  • 4 tablespoons raspberry preserves

Directions

  • Preheat oven to 350 degree Fahrenheit. Line a large baking sheet with parchment paper.2 In a small bowl, mix together sugar and cinnamon. Set aside.
  • Lightly coat both sides of 5 flour tortillas with olive oil spray, and sprinkle each side lightly with cinnamon-sugar mixture.
  • Stack tortillas, and cut into quarters with a pizza cutter. (You should have 20 wedges.)
  • Place wedges on prepared baking sheet, and bake for 8 to 10 minutes, or until crisp. Remove, and allow to col.
  • Repeat Steps 3 through 5 with the remaining flour tortillas.
  • In a large bowl, toss apples with lemon juice. Add watermelon, berries, and preserves, and stir gently to combine.
  • Cover and let stand at room temperature for 15 to 20 minutes.
  • Serve salsa with cinnamon chips.
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