Cinnamon Chips with Fresh Fruit Salsa – an easy treat for Cinco de Mayo

Combine fresh fruit with baked chips and the result is a light and refreshing spring or summer treat.

Cinnamon Chips

10 (8” diameter) flour tortilla

2 to 3 tablespoons melted butter, or pan spray

¼ to ⅓ cup granulated sugar

1 teaspoon ground cinnamon

1. Brush each tortilla with butter, or mist with pan spray.
2. Cut into 8 wedges.
   
3. Combine sugar and cinnamon; sprinkle over tortillas.
4. Arrange on ungreased baking sheet.
   
5. Bake in preheated 350° oven for 10 to 15 minutes, just until crisp.
6. Serve with Fresh Fruit Salsa. 
   

Fresh Fruit Salsa

Vary fruit to your taste or use whatever is on hand

1 medium orange, peeled & finely chopped

Finely chopped seedless grapes – about ½ cup

½ cup finely chopped strawberries

1 apple, finely chopped

1 tablespoon finely minced fresh mint + mint leaves for garnish — optional

1 tablespoon brown sugar

1. Mix all ingredients and refrigerate until ready to serve.
2. Garnish with fresh mint if desired.

Recipe without photos . . .

Cinnamon Chips

10 (8” diameter) flour tortilla

2 to 3 tablespoons melted butter, or pan spray

¼ to ⅓ cup granulated sugar

1 teaspoon ground cinnamon

1. Brush each tortilla with butter, or mist with pan spray.
2. Cut into 8 wedges.
3. Combine sugar and cinnamon; sprinkle over tortillas.
4. Arrange on ungreased baking sheet.
5. Bake in a preheated 350° oven for 10 to 15 minutes, just until crisp.
6. Serve with Fresh Fruit Salsa.

Fresh Fruit Salsa

Vary fruit to your taste or use whatever is on hand

1 medium orange, peeled & finely chopped

Finely chopped seedless grapes – about ½ cup

½ cup finely chopped strawberries

1 apple, finely chopped

1 tablespoon finely minced fresh mint + mint leaves for garnish — optional

1 tablespoon brown sugar

1. Mix all ingredients and refrigerate until ready to serve.
2. Garnish with fresh mint if desired.

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