Categories: Appetizers

Ingredients

• Cinnamon Chips:
• 1 tbsp sugar
• 1/4 tsp ground cinnamon
• 4 (7-inch) flour tortillas
• Salsa:
• 1 cup frozen raspberries
• 2 peaches, peeled and chopped
• 2 kiwis, peeled, sliced and quartered
• 1 tsp lime zest
• 2 tsp lime juice
• 1 tsp sugar

Directions

1. r cinnamon chips, preheat oven to 400. In a shaker, combine sugar and cinnamon. Using a spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

2. Meanwhile for salsa, place raspberries in a medium bowl. Combine all salsa ingredients with raspberries; mix gently. Serve with cinnamon chips.

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