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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fruit Salsa with Cinnamon Chips Recipe

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This recipe for Fruit Salsa with Cinnamon Chips is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fruit Salsa
2 kiwi, peeled & diced
2 apple, peeled, cored & diced
8 oz. fresh raspberries (we used frozen)
2 T. white sugar
16 oz. strawberries, diced (we used frozen, whole strawberries)
3 tsp. brown sugar
3 T. raspberry preserves

Cinnamon Chips
1 pkg. Flour tortillas
Butter flavor spray
Cinnamon & sugar
Directions:
Directions:
Fruit Salsa:
Mix fruit, sugars and preserves. Let stand 2 hours.
Cinnamon Chips:
Cut tortillas into wedges, kitchen shears work best. Place on cookie sheet. Spray with butter flavored spray and sprinkle with cinnamon sugar mixture. Bake 8-10 minutes at 350º. Watch closely so they don’t burn. Serve with fruit salsa.
Personal Notes:
Personal Notes:
I use this in our fruit unit. I usually halve the salsa recipe so all groups have an opportunity to participate - we combine all the salsa and two groups make chips to share.
Tips – don’t cut tortilla shells too big, they are easier to get done and crispy with a small to medium size. I think the Azteca brand shells work best.

 

 

 

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