Fruit Salsa with Cinnamon Chips

Fruit Salsa:
16 oz. strawberries, diced
2 apples, peeled and diced
2 kiwis, peeled and diced
8 oz. raspberries, blackberries, or blueberries
2 tbsp. white sugar
1 tbsp. brown sugar
Juice of ½–1 lime (zest optional)

Chips:
10 flour tortillas
Melted butter
Cinnamon sugar

In a bowl, combine all fruit, sugar, and lime juice. If using blackberries or raspberries, add right before serving so they don’t get mushy.

Preheat oven to 350 degrees. Coat one side of each flour tortilla with melted butter and sprinkle with cinnamon sugar. Cut into wedges and arrange in a single layer on a baking sheet. Bake for 8–12 minutes or until golden and crispy. Allow to cool and serve with chilled fruit mixture. Best when made and eaten the same day.