This recipe is so much fun- salsa and chips, except the salsa is sweet summer fruit and the chips are cinnamon & sugar dusted. Mmmm- great for a snack, a dessert, or to take to a gathering.
Chips
4 (8″) flour tortillas
1 tbsp. butter or margarine, melted
1 tbsp. sugar
1 tsp. cinnamon
Salsa
1 lime
1 tbsp. sugar
1 large ripe peach, unpeeled and chopped
1 large ripe red or purple plum, unpeeled and chopped
1 large ripe apricot, unpeeled and chopped
1/2 c. dark sweet cherries, stems removed, pitted, and chopped
1/2 c. seedless green grapes, chopped
Preheat oven to 375 degrees. Brush tortillas with butter. In cup, combine sugar and cinnamon. Sprinkle one side of each tortilla with cinnamon-sugar. Stack tortillas and cut into 6 wedges, making 24 wedges in total. Arrange wedges, sugar side up, in single layer on 2 large cookie sheets. Place cookie sheets on 2 oven racks and bake chips 10-12 minutes or until golden, rotating cookie sheets between upper and lower racks halfway through baking. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container.
Just before serving, prepare salsa. From lime, grate 1/4 tsp. peel and squeeze 1 tbsp. juice. In medium bowl, stir lime peel, lime juice, sugar, and chopped fruit until combined. Makes about 3 1/2 cups.
