Apple Berry Salsa with Cinnamon Chips

Cinnamon Chips

4 (7-inch) Flour Tortillas

1 Tablespoon granulated sugar

1/2 teaspoon ground cinnamon

Salsa

2 Medium Granny Smith Apples

1 Cup Strawberries, sliced

1 Kiwi, peeled and chopped

1 Small Orange

2 Tablespoons packed brown sugar

2 Tablespoons apple jelly

Preheat oven to 400. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon, sprinkle over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on a baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack.

For Salsa, peel, core and slice apples. Cut apples into quarters, and chop. Slice strawberries and kiwi and chop. Place fruit in a bowl. Zest orange and then juice orange and add to fruit. Add brown sugar and apple jelly to fruit mixture; mix gently. Serve with Cinnimon Chips.

Yield: 16 servings (3 cups salsa and 32 chips)