Okay… this stuff is just plain awesome. It’s sweet and not all that bad! Plus, it’s an appetizer… what??? Crazy! :)
It’s a super crisp, tasty salsa and the chips are just wonderful and super easy. Very crunchy and sweet. This recipe is just a winner. I’m not sure how else to put it. It’s all that and a bag of chips, you might say. Besides, this recipe is really not very complicated. It just takes a little time to chop up the fruit. But that’s really most of the recipe. So, I highly recommend this recipe! If you’re having guests over, I guarantee that they will enjoy this appetizer!
Cinnamon Crisps and Fruit Salsa Recipe (by Spend With Pennies):
For the Cinnamon Crisps
10 flour tortillas (10″)
⅓ cup sugar
1 teaspoon cinnamon
For the Fruit Salsa
2 granny smith apples
1 lb strawberries
½ lb raspberries
1 tablespoon brown sugar
3 tablespoons preserves (I used raspberry)
1. For the Cinnamon Crisps: Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
2. For the Fruit Salsa: Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine. Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that’s what you want.
3. Serve room temperature and enjoy!