Tangy Fruit Salsa With Cinnamon Chips
Sweeten your options with this raspberry, peach and kiwifruit salsa. Cinnamon tortilla chips, baked to perfection on our flat Baking Stone, are the ultimate dippers.
- Cinnamon Chips
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 4 (7-inch) flour tortillas
- 1 cup frozen raspberries
- 2 peaches, peeled and chopped
- 2 kiwifruit, peeled, sliced and quartered
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 1 teaspoon sugar
For cinnamon chips, preheat oven to 400°F. In Flour/Sugar Shaker, combine sugar and cinnamon. Using Kitchen Spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Using Pizza Cutter, cut each tortilla into 8 wedges; place in single layer on Rectangle Stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to Stackable Cooling Rack; cool completely.
Meanwhile for salsa, place raspberries in Small Batter Bowl. Using Food Chopper, chop peaches. Slice kiwifruit with Egg Slicer Plus®; cut into quarters. Combine all salsa ingredients in Batter Bowl; mix gently. Serve with cinnamon chips.
- 2 cups salsa and 32 chips
16 servings of 2 tablespoons salsa and 2 chips
Nutrients per serving:
Approximately 80 calories and 1 gram of fat per serving
One can (15 or 16 ounces) peaches in juice, drained and chopped, may be substituted for the fresh peaches, if desired.