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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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