Cinnamon Chips with Fruit Salsa

Cinnamon Chips with Fruit Salsa

Almost every kid loves salsa and chips and this sweeter take on them is the perfect snack. Change fruits to suit your own tastes, but use the same amounts listed for the best results. Using a cooking spray pump (I love Misto) in lieu of butter cuts down on calories as well.

The chips really only need one side sprayed and dusted with cinnamon sugar, otherwise it just gets messy and they stand a greater chance of burning.

Make up a batch of these in just a few minutes and watch them disappear just as quickly!

Cinnamon Chips with Fruit Salsa
Printable Recipe

Hands-On Time: 5 minutes
Ready In: 15 minutes
Yield: 10 servings

Ingredients:

10 whole wheat flour tortillas
Oil in a spray pump
1/3 cup granulated sugar plus one Tablespoon
1 teaspoon ground cinnamon
1 cup diced strawberries
1 cup diced kiwi
1 cup diced pineapple
1 teaspoon lemon juice

Directions:

1. Preheat oven to 350 degrees F.
2. Stack flour tortillas and cut into 6 wedges, making 60 wedges total. Set in a single layer on ungreased baking sheets.
3. Spray wedges evenly but lightly with oil.
4. Combine 1/3 cup sugar and cinnamon and sprinkle evenly over tortilla wedges.
5. Bake for 8-10 minutes or until crisp and just beginning to brown. Remove from baking sheets and cool completely.
6. While chips are baking, combine fruits, the remaining tablespoon of sugar and lemon juice and refrigerate until needed. Serve with cooled chips. Use within 2 days for best results. Chips can be stored in an airtight container for 5 days.