Fresh Fruit Salsa served with homemade cinnamon chips makes the perfect summer appetizer or potluck dessert.

Scale

1 pint strawberries, finely diced

2 kiwi, peeled and finely diced

1 Granny Smith apple, peeled and finely diced

1 mango, peeled and finely diced

1/4 cup sugar

Juice of 1 lemon

6 flour tortillas

1/2 cup butter, melted

1 cup sugar

1 tablespoon cinnamon

1. Place all diced fruit in a large bowl.

2. Sprinkle sugar over fruit and squeeze lemon juice on top. Toss gently.

3. Cover and refrigerate for at least 30 minutes.

4. Preheat oven to 400°F.

5. Brush tortillas with melted butter on both sides.

6. Cut tortillas into wedges.

7. Combine sugar and cinnamon in a bowl.

8. Coat tortilla wedges with cinnamon sugar in a sealed bag.

9. Arrange on lined baking sheet and bake 7 minutes until crispy.

10. Cool completely and serve with fruit salsa.

Chill salsa before serving.

Store chips in airtight container.

Best enjoyed within 24 hours.