Sweet Salsa and Cinnamon Chips recipe

All Recipes Appetizers and Snacks Snacks Kids Healthy

Ingredients

10 frozen strawberries
2 kiwi, peeled and chopped
½ medium mango - peeled and diced
1 ½ bananas, peeled and diced
3 (12 inch) flour tortillas
canola cooking spray
1 cup cinnamon sugar

Nutrition Info

444.3 calories
carbohydrate: 93.9 g
cholesterol: : -
fat: 5.8 g
fiber: 4.8 g
protein: 6.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 449.7 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.

  3. Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.

Recipe Yield

5 servings

Recipe Note

A great summer snack for an outdoor picnic.

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