Fresh Fruit Salsa served with crispy cinnamon sugar chips makes the perfect healthy dessert for summer parties.

Scale

2 peaches peeled and diced

1 mango peeled, cored and diced

4 kiwis peeled and diced

16 oz strawberries hulled and diced

1 Tablespoon fresh lemon juice

2 Tablespoons honey

2 Tablespoons fresh basil chopped

1/3 cup granulated sugar

1 teaspoon cinnamon

10 tortillas flour, gluten-free, or grain-free

Coconut oil cooking spray or melted butter

1. Peel and chop all fruit into small pieces and place in a large bowl.

2. In a small bowl mix lemon juice and honey, then pour over fruit and stir gently.

3. Cover and refrigerate while preparing chips.

4. Preheat oven to 350°F and line baking sheets with parchment paper.

5. Mix sugar and cinnamon in a small bowl.

6. Spray tortillas with cooking spray or brush with butter, sprinkle both sides with cinnamon sugar.

7. Stack tortillas and cut into 8 triangles.

8. Arrange in single layer and bake 10-12 minutes flipping halfway.

9. Cool until crisp.

10. Stir fresh basil into fruit salsa and serve with chips.

Add basil right before serving.

Store fruit salsa in refrigerator up to 2 days.

Store chips separately to maintain crispness.