Spiced Tortillas with Tropical Fruit Salsa |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Ingredients:
2 tablespoons sugar |
1 teaspoon cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
4 6-inch corn or 8-inch whole-wheat tortillas |
1/2 cup shredded unsweetened coconut, toasted |
2 cups chopped fresh pineapple |
3 kiwis, peeled and coarsely chopped |
1 cup coarsely chopped strawberries (about 5 berries) |
2 tablespoons fresh lime juice |
Directions:
1. Preheat oven to 350°F. Mist 2 baking sheets with cooking spray.
2. Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Lightly mist both sides of a tortilla with cooking spray and sprinkle with sugar mixture. Repeat with remaining tortillas, stacking them. With a sharp knife, cut tortilla stack in half, then cut each half into thirds, making 24 wedges total. Place wedges in a single layer on baking sheets. Bake until chips are crisp and golden brown, 10 to 12 minutes, rotating pans halfway through. Let cool on a wire rack.
3. Toss coconut, fruit and juice in a bowl. Spoon salsa into dessert cups and serve with cooled chips.
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