Fruit Salsa and Cinnamon Chips

Fruit Salsa and Cinnamon Chips

Make half your plate fruits and vegetables

Fruit Salsa and Cinnamon Chips
Yield: 15 servings

Ingredients:

  • 3 kiwi, gently rubbed under cold running water, peeled and diced
  • 2 apples, gently rubbed under cold running water, peeled, cored, and diced
  • 6 ounces, raspberries, washed gently under cool running water
  • 1 pound strawberries, washed gently under cool running water, sliced
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar
  • 3 Tablespoons strawberry fruit preserves
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 10 whole wheat flour tortillas

Directions:

  1. Wash hands with soap and water.
  2. In a large bowl, combine kiwis, apples, raspberries, strawberries, 2 Tablespoons sugar, brown sugar, and fruit preserves. Mix gently.
  3. Cover and chill in the refrigerator for at least 15 minutes.
  4. In a small bowl, mix ¼ cup sugar with cinnamon.
  5. Preheat oven to 350 °F.
  6. Cut tortillas into wedges and arrange in a single layer on a large baking sheet. Coat one side of each wedge with cooking spray. Sprinkle wedges with cinnamon and sugar mixture. Spray again with cooking spray.
  7. Bake 8-10 minutes. Repeat with any remaining tortilla wedges. Serve with chilled fruit salsa.
  8. Store leftover salsa in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1/15 of recipe):
  • Calories 160
  • Total Fat 3g
  • Saturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrates 31g
  • Fiber 2g
  • Total Sugars 15g, includes 6g Added Sugars
  • Protein 3g
  • Vitamin D 0%
  • Calcium 6%
  • Iron 6%
  • Potassium 4%