Fruit Salsa & Cinnamon Butter Tortilla Chips from Platter Talk

Summer Fruit Salsa and Cinnamon Butter Tortilla Chips

For the salsa:

• 2 quarts fresh strawberries, washed, hulled and coarse chop
• 4 kiwi, peeled and coarse chop
• 1 cup fresh chopped pineapple
• 1 naval orange, peeled and coarse chop
• juice from ½ fresh lemon
• pinch sugar

For the chips:

• 10 flours tortillas, (8 inch size)
• ½ cup melted butter
• ½ cup sugar
• 1 tablespoon ground cinnamon

For the salsa:

– Using large mixing bowl, combine all ingredients.

– Cover bowl with plastic wrap and place in refrigerator while making chips.

For the chips:

–  Preheat oven to 350° F

– In small bowl, combine sugar and cinnamon, mix well.

– Brush each tortilla with butter, then sprinkle with sugar and cinnamon mixture.

– Using pizza cutter or sharp knife, cut each tortilla into 8 wedges.

– Place wedges on ungreased cookie sheet and bake for 10-15 minutes until lightly brown and crispy.

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