Fruit Salsa With Cinnamon-Sugar Chips |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Brushing the chips with water helps adhere the cinnamon-sugar coating. An alternate method would be to spray the chips with non-stick spray or brush with butter. Ingredients:
1/2 teaspoon finely grated lime zest |
2 tablespoons fresh lime juice |
1 tablespoon honey (or more to taste) |
1 cup seeded and finely minced watermelon |
1/2 cup fresh blueberries, quartered |
1/2 cup fresh strawberries, hulled and finely minced |
1/4 cup fresh raspberry, finely minced |
1/4 cup kiwi fruit, finely minced |
1 teaspoon minced jalapeno (optional) |
1 tablespoon granulated sugar |
1 tablespoon ground cinnamon |
5 (6 inch) flour tortillas |
water |
Directions:
1. To prepare salsa: In a small bowl, stir together lime zest, lime juice and honey. In a medium bowl, combine watermelon, berries, kiwi and jalapeno. Transfer fruit mixture to a fine-mesh strainer; let juices drain for about 5 minutes.
2. Return drained fruit to the bowl; fold in lime juice-honey mixture. Chill salsa until ready to serve.
3. To prepare chips: Preheat the oven to 350 degrees. In a small bowl, mix together sugar and cinnamon. Cut each tortilla into 8 wedges; arrange on a nonstick baking sheet. Using a pastry brush, lightly moisten each wedge with water. Sprinkle wedges with cinnamon-sugar. Bake for 7 to 10 minutes or until tortilla wedges are lightly browned and crispy.
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