Fruit Salsa with Cinamon Sugar Chips.

So, for the Super Bowl party that I missed due to a horrible cold that I am still slightly suffering from and now suspect round 2 of the FLU (I am SO getting the shot next year) I got a recipe from my dear friend Karly for Fruit Salsa with Cinnamon chips...you can get the original recipe Here

I made a DOUBLE batch, because I was expecting to go to a big party. But don't worry, Chad and I had no problem eating the whole thing by ourselves over the weekend. I highly recommend it.

The only thing I did differently, is I didn't add any sugar or preserves to the fruit. I figured the fruit was sugary enough on their own and it was so so so yummy. Oh, and I added blue berries because I love blue berries....

It was super easy to make I will defiantly make it for my next GTG and hopefully be able to go to said Get together (GTG)

And just as an example of how Blonde I am (I was seriously a true blonde in high school, once I turned 18 my hair turned instantly brown, but I am still a blonde on the inside) I thought that Cinnamon sugar was half half. So when it called for 2 cups of Cinnamon sugar I thought it meant 1 cup of sugar, 1 cup of Cinnamon. Luckily, I told Chad of this, and he said "hell no Lady". And informed me that its more of an eye ball thing and mostly sugar.

So Kelly, here is what you missed out on :-)

Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions:
1.
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.
Preheat oven to 350 degrees F (175 degrees C).
3.
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture