Tangy Fruit Salsa With Cinnamon Chips

Name: Tangy Fruit Salsa With Cinnamon Chips
Yield: 2 cups (500 mL) salsa and 32 chips 16 servings of 2 tbsp (30 mL) salsa and 2 chips
Ingredients: 1 tbsp (15 mL) sugar; ¼ tsp (1 mL) ground cinnamon; 4 (7"/18 cm) flour tortillas; 1 cup (250 mL) frozen raspberries; 2 peaches or plums, chopped; 2 kiwifruit, peeled, sliced and quartered; 1 tsp (5 mL) lime zest; 2 tsp (10 mL) lime juice; 1 tsp (5 mL) sugar

Sweeten your options with this raspberry, peach and kiwifruit salsa. Cinnamon tortilla chips, baked to perfection on our flat Baking Stone, are the ultimate dippers.

Ingredients

1 tbsp (15 mL) sugar
¼ tsp (1 mL) ground cinnamon
4 (7"/18 cm) flour tortillas

1 cup (250 mL) frozen raspberries
2 peaches or plums, chopped
2 kiwifruit, peeled, sliced and quartered
1 tsp (5 mL) lime zest
2 tsp (10 mL) lime juice
1 tsp (5 mL) sugar

Directions

For cinnamon chips, preheat oven to 400°F (205°C). In Powdered Sugar Shaker, combine sugar and cinnamon. Brush tortillas with oil; sprinkle with cinnamon-sugar mixture. Using Pizza & Crust Cutter, cut each tortilla into 8 wedges; place in single layer on Rectangle Stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to a cooling rack; cool completely.
Meanwhile for salsa, place raspberries in a large mixing bowl. Using Food Chopper, chop peaches. Slice kiwifruit with Cup Slicer; cut into quarters. Combine all salsa ingredients in the bowl; mix gently. Serve with cinnamon chips.