• Ingredients for Salsa –
• 1 peach or nectarine – peeled and diced
• 1 mango – peeled, cored and diced
• 1 granny smith apple peeled – cored and diced
• 1 6 oz. package blackberries or raspberries diced –
• 1 16 oz package strawberries hulled and diced –
• 2 tsp fresh lemon juice –
• 1 Tablespoon honey –
• 2 Tablespoon strawberry or peach preserves –
• *Optional 1 32 oz tub of plain yogurt –
• Ingredients for Sugar chips –
• ¼ cup granulated sugar –
• 1 teaspoon cinnamon –
• 10 4- inch flour tortillas – street tacos
• Cooking Spray –
• Preheat oven to 400 degrees. Spray a jelly roll 18×13 baking pan with non-stick cooking spray, set aside.
• Toss all diced fruit with lemon juice, preserves and honey. Refrigerate salsa.
• To make the salsa creamy or use it as Breakfast Dip
• Cut tortilla shells into wedges either 4 or 6 per shell like you would cut a pizza.
• In a small bowl mix together sugar and cinnamon. Spray wedges with cooking spray and sprinkle with
• cinnamon sugar mixture then flip over and do the other side.
• Bake in preheated oven about 10-12 minutes, turning chips once halfway through baking.
• Let chips cool then serve with fruit salsa. Keep chips in sealed zip lock baggie for freshness.
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