Fruit Salsa with Cinnamon Sugar Tortilla Chips

It seems we always have an overabundance of fruit in my house. We buy our fruit at Sam's Club in bulk, so we always have a lot on hand, and it can be difficult to use it all before it spoils. 

This will no longer be a problem, however, now that I've discovered fruit salsa. 

We've already eaten two batches of the pair in two days, and we only stopped because we ran out of tortillas (don't worry-- I'm headed to the store in a minute to get more). 

Warning: Once you make this stuff, you will never stop.

Cinnamon Sugar Tortilla Chips

Yields 40 chips

5 tortillas (6 inch)

4 tbsp softened butter

1/4 cup sugar (you may need more or less depending on your taste)

2 tbsp cinnamon

1. Preheat oven to 350 f (if using toaster oven, preheat to 300 f) 

2. Brush butter on both sides of each tortilla. 

3. Mix cinnamon and sugar together and put it on a flat plate. Flip each tortilla around in the cinnamon/sugar mixture to cover it completely with the mixture. Repeat until each is covered.

4. Cut each tortilla into 8 pieces. Arrange the pieces in a single layer on a cookie sheet. Note: I tried with one batch to put them on a baking-safe metal drying rack atop a cookie sheet, and they ended up not being crispy! Put them directly onto the baking sheet. 

5. Bake until crispy, for about 8-9 minutes. 

Fruit Salsa

1 apple, peeled

2 kiwis, peeled

1/2 peach, peeled

5-6 strawberries

15 raspberries

2 tbsp lemon juice

1 tbsp sugar

1. Dice all except raspberries into small cubes. Mix together in a bowl.

So pretty!

2. Mix lemon juice and sugar until the sugar dissolves. Pour over fruit mixture and coat all the fruit so it doesn't brown. 

Note: You don't have to add the lemon juice and sugar if you're eating it immediately, but it does add another level of flavor and it makes the fruit keep for a few extra days!

This is the first batch I made. It doesn't have kiwi. 

Yum yum! Eat up!