Cinnamon Chips: 4 (7-inch) flour tortillas
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
Salsa: 2 medium Granny Smith apples
1 cup strawberries, sliced (or any berry or fruit that is in season)
1 kiwi, peeled and chopped
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly
Preheat oven to 400F. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on 15” round baking stone (or pizza pan). Bake 8-10 minutes or until lightly golden brown and crisp. Remove and cool completely.
For salsa, peel, core and slice apples. Cut apples in quarters; chop in food chopper. Slice strawberries. Chop kiwi in food chopper. Place fruit in 1-Qt mixing bowl. Zest orange, then juice orange. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture; mix gently. Serve with cinnamon chips.
Yields: 16 servings (2 cups salsa and 32 chips)