Tangy Fruit Salsa with Cinnamon Chips

Nicole Bredeweg

By
@nikkitten

For the original recipe, follow this link: pamperedchef.com/...9853. I found it originally in the Pampered Chef Stoneware Sensations cookbook. And, like all their recipes, they have instructions on how to use their product to make something fabulous. Well, while their product really does make like easier / food better, it's not always necessary. The recipe is fabulous, with just the right amount of sweet and tart. Also, substitute fruit as needed, and to fit the season!


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Serves:

16

Method:

Bake

Ingredients

CINNAMON-SUGAR TORTILLA CHIPS

1 Tbsp
sugar
1/4 tsp
cinnamon
4
7" tortillas

SALSA

1 c
frozen raspberries
2
peaches, peeled and chopped
2
kiwi fruit, peeled, sliced, and quartered
1 tsp
lime zest
2 tsp
lime juice
1 tsp
sugar

Directions Step-By-Step

1
For cinnamon chips, preheat oven to 400*F. Combine sugar and cinnamon. Slice the tortillas into eighths. Lay tortilla triangles out flat on a jelly roll pan. Spray with cooking spray (this is my own addition, so you don't have to), then sprinkle the chips evenly with the cinnamon-sugar mix. Bake 8 - 10 minutes or until lightly browned and crisp. Remove to cooling rack. Cool completely.
2
Meanwhile, for salsa, combine the rest of the ingredients in a mixing bowl. Serve with cinnamon chips.

About this Recipe

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: Mexican
Hashtag: #Brunch