Fruit Salsa and Cinnamon Chips

The first time I had this was in college and we had "snacks" for one of our dietetic classes.  I love bringing this to family parties during the summertime.  Most of the time, I don't have anything left to bring home.  I adapted this recipe from Annie's Fruit Salsa and Cinnamon Chips.  I usually make the salsa from whatever fruit I can get in season.


Fruit Salsa: 
2 apples, diced
1 lb strawberries, diced
8 oz raspberries (or a combination of any kind of berry in season)
2 kiwis, peeled and diced (or peaches or plums or whatever fruit you like)

Cinnamon Chips: 
10 (10 inch) whole-wheat tortillas
Butter-flavored cooking spray
Cinnamon-sugar mixture (see note at end)

1. For fruit salsa: mix all fruit together in bowl. Cover and chill in the refrigerator for at least 15 minutes.

2. For cinnamon chips: Preheat oven 350. 

3. Using the cooking spray, coat one tortilla on both sides.  Cut into wedges and dredge each wedge in cinnamon-sugar mixture.  Arrange the cinnamon-sugar wedges  in a single layer on a cooking sheet.  Repeat with all tortillas. 

4. Bake in preheated oven 8-10 minutes.  Allow to cool 15 minutes. Serve with chilled fruit salsa. 

Note: Cinnamon-sugar mixture: 1/2 T cinnamon combined with 1/2 C white sugar.  This is the ratio I use so that it isn't over "cinnamon-y" due to personal preference.   Save extra in air-tight container or Ziploc bag.