APPLE-BERRY SALSA WITH CINNAMON CHIPS
The salsa is best made just before serving, but the homemade chips can be baked up to one week ahead. You can buy at Meijers a brand by Fistida Churrito’s (Cinnamon Crispito’s they are flour tortillas chips) that are also good and easy.
Sweet Tortilla Chips:
10 flour (about 8-inch) tortillas (I use Mission)
3 Tablespoon butter or margarine, melted
2 Tablespoon sugar
1 teaspoon cinnamon
Salsa:
1 large Granny Smith apples
1 pound strawberries, hulled and chopped
2 kiwi, peeled and chopped
1 medium orange (Or use orange juice)
3 Tablespoon brown sugar
Preheat oven to 375 degrees. Brush tortillas with butter. In cup, combine sugar and cinnamon. Sprinkle 1 side of each tortilla with cinnamon-sugar. Stack tortillas and cut into 6 wedges. Arrange wedges, sugar side up, in single layer on 2 large cookies sheets. Place cookie sheets on 2 oven racks and bake chips 10-12 minutes or until golden, rotating cookies sheets between upper and lower racks halfway through baking. Cool chips on cookies sheets on wire racks. Store chips in tightly covered container up to 1 week.
Meanwhile, peel core, and slice apples. Cut apples into quarters and chop with food chopper. Hull strawberries and kiwi with tomato corer. Slice strawberries and kiwi and chop with food chopper. Roll orange with palm of hand and then squeeze juice in bowl over fruit; add brown sugar. Combine well and serve with cinnamon chips. Servings: 8