I have to have the ability to give this formula a 100 star rating…  its THAT great thus simple! This is immaculate as a starter, nibble, dessert or truly any ol' time of day! 

The cinnamon crisps could be made up to 4 days early, cooled and archived in a sealed shut holder. 

There is a touch of slashing included in this formula, I utilized one of my most loved kitchen devices to make it super speedy!  This chopper has spared me endless hours in the kitchen; I utilize this thing to cut everything…  salsa, bean stew, peppers, onions…  and on and on!  LOVE this thing! 

In any case, this salsa is remarkable and when you carry it some place, it will be one of the first things gone!  The best part is that its moderately sound (shhh!) and adored by everyone.

Ingredients

• Cinnamon Crisps
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 10 flour tortillas (10″)
• Cooking spray
• Fruit Salsa
• 2 granny smith apples
• 1 lb strawberries
• 1/2 lb raspberries
• 1 tablespoon brown sugar
• 1 lemon
• 2 kiwis
• 3 tablespoons preserves (I used raspberry)

1. Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
2. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
3. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.

Fruit Salsa

1. Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
2. Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that's what you want. Allow to sit at room temperature at least 15 minutes before serving.

Cook time: 10 minute(s)

Preparation time: 15 minute(s)

Number of servings (yield): 8