This fun twist on chips and salsa is a family favorite! I have been making it for a few years, usually for special occasions (like Easter today!) and it's always a hit. If you aren't the biggest fan of dicing and dicing and dicing, I don't recommend this one for you. But it will definitely improve your knife skills :)
What you'll need:
For the Salsa:
- 2 medium apples
- 1 8 oz package strawberries
- 1 4 oz package raspberries
- 3 kiwis
- 1 Tbsp jelly or preserves of your choice
For the Chips:
- 14 small flour tortillas (regular or whole-wheat)
- 1/4 cup sugar
- 1 Tbsp cinnamon
- Canola oil spray
What to do:
First you want to dice your fruit- this can be tricky if you don't have much experience with dicing, so I'm going to walk you through it step by step. First, cut each apple in half, and place each one cut-side down.
Slice your apple into thin slices
Place the slices flat on your cutting board, cut them into strips, and then cut in the other direction to form small cubes. Place in a medium-large bowl.
Use the same method with the strawberries. Roughly chop the raspberries, or halve them if you like. For the kiwis, cut off both ends and stand the kiwi up on your cutting board. Work around the kiwi with your knife, cutting off the skin.
Lay the kiwi back down, and cut into slices
Use the same method as the apples: lay the slices down and cut into strips, and then into cubes in the opposite direction. Combine all fruit in a medium-large bowl. Add the jelly and mix thoroughly.
Preheat the oven to 375 degrees F. Stack your tortillas and then cut into fourths. Spray each with canola oil, and place on a cookie sheet. Combine the sugar and cinnamon in a bowl and mix well with a fork. Sprinkle a little bit of the mixture on top of each tortilla chip.
Bake the chips for about ten minutes, or until crisp. Let the chips cool, and serve!
