1. NOTE: Make the chips first so they will be ready for use with the salsa!
2. For the Fruit Salsa:
3. Dice strawberries, apricots and pineapple into 1/2-inch pieces.
4. In a large bowl, combine all fruit and set aside.
5. In a small bowl, combine lime juice and agave nectar.
6. Add 1 tablespoon of chili powder (increase by teaspoonfuls to reach desired flavor); mix well.
7. Add agave mixture, cilantro and mint to the fruit, tossing until combined.
8. Serve immediately.
9. For the Chips:.
10. Preheat oven to 425 deg F.
11. Grease two cookies sheets or line with parchment paper.
12. Dip tortilla chips into melted butter.
13. Using a pastry brush, remove excess butter to give each chip a thin, even layer of butter on both sides.
14. Place chips on prepared cookie sheets.
15. In a small bowl, combine sugar, cinnamon and chili powder to taste.
16. Sprinkle over buttered chips, and bake for approximately 5 minutes, or just until golden.
17. Remove from oven and cool for 5 minutes before serving.