Ingredients

Fruit Salsa:

2 medium Granny Smith apples - peeled, cored and diced

2 kiwis, peeled and diced

16 ounces strawberries, quartered

8 ounces raspberries

3 tablespoons fruit preserves, any flavor

2 tablespoons white sugar

Cinnamon Chips:

10 (10 inch) flour tortillas

butter-flavored cooking spray

2 tablespoons cinnamon sugar

Directions

Step 1)Make the salsa: Mix fruit, fruit preserves, white sugar, and brown sugar together in a large bowl until thoroughly combined. Cover and chill in the refrigerator until chips are baked and cooled.

Step 2)Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Step 3)Make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla.

Step 4)Arrange wedges in a single layer on the prepared baking sheets.

Step 5)Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.

Step 6)Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool approximately 15 minutes on the baking sheets, then serve with chilled fruit salsa.