Fruit Salsa with Cinnamon Tortilla Chips

The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator. If you prefer baked cinnamon chips, arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray, sprinkle with sugar and cinnamon, and bake 5 to 10 minutes in an oven preheated to 350 degrees F (175 degrees C). Watch them closely so they don't burn!

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 70 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 2 tablespoons white sugar
• ½ teaspoon ground cinnamon
• 3 tablespoons white sugar
• 1 tablespoon ground cinnamon
• 1 cup sliced fresh strawberries
• 1 tablespoon fresh lime juice
• 2 kiwis, peeled and sliced
• 1 cup oil for frying
• 6 (10 inch) flour tortillas
• 2 bananas, peeled and sliced
• 1 Fuji apple - peeled, cored and diced

Recipe Instructions

Step 1

In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.

Step 2

Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).

Step 3

Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.

Step 4

Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.

Step 5

Serve the cinnamon chips warm with the chilled fruit salsa.