Fruit Salsa with Cinnamon Chips

Step 1

Dice the strawberries and place in a medium size bowl. Cut the blueberries and raspberries into havles or quarters, depending on their size, and add them to the bowl. Peel and finely dice the apples and add them to the bowl.

Step 2

In a small bowl, stir to combine the lemon juice, honey, and vanilla. Pour over the fruit and stir gently to coat.

Step 3

Cover and chill for about 15 minutes in the refrigerator before serving.

Step 4

To make the chips:

Step 5

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Step 6

Using a sharp knife or pizza cutter, cut the tortillas into 8 equal triangles. Lay triangles out in a single layer on the baking sheet.

Step 7

Brush tortillas with butter and sprinkle with cinnamon sugar. Flip over and repeat on the other side.

Step 8

Bake for 7-8 minutes or until crisp. Move to a wire rack to cool. Repeat with additional batches (you can reuse the same sheet of parchment paper).

Step 9

Store cooled chips in an airtight container if not serving immediately.