Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

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″)

Cooking spray

⅓ cup sugar

1 teaspoon cinnamon

For the Fruit Salsa

2 granny smith apples

1 lemon

2 kiwis

1 lb strawberries

½ lb raspberries

1 tablespoon brown sugar

3 tablespoons preserves (I used raspberry)

Directions:

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!

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