Sweet Salsa and Cinnamon Chips

Strawberries serve as a base for a salsa featuring fresh kiwi, mango, and banana to accompany some simple home-made cinnamon chips for a delightful summertime snack, best enjoyed outdoors under the sun.

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10 frozen strawberries

2 kiwi, peeled and chopped

1/2 medium mango - peeled and diced

1 1/2 bananas, peeled and diced

3 (12 inch) flour tortillas

canola cooking spray

1 cup cinnamon sugar

Preheat oven to 400 degrees F (200 degrees C).

Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture.Stir to coat and refrigerate.

Coat both sides of each tortilla with the cooking spray.Cut them into triangle-shaped wedges and place on a baking sheet.Sprinkle cinnamon sugar evenly over the chips.Bake in preheated oven until golden-brown, about 10 minutes.Allow to cool and serve with the fruit mixture.

Sweet Salsa and Cinnamon Chips

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Instructions

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