Fruit Salsa & Cinnamon Sugar Chips

A refreshing take on traditional tomato salsa and tortilla chips made using fresh fruit and homemade cinnamon sugar chips for dipping.

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First, prepare your fruit: Wash and dry the raspberries and strawberries. If your raspberries are large, but them in half. Otherwise, just add them to a large bowl. Remove the strawberry stems and cut them up into similar sized small pieces. Add them to the bowl.
Peel the kiwis, cut them up, and add them to the bowl as well. Lastly, peel and core the pineapple, cutting it up into similar-sized small pieces. Add with the rest of the fruit.
Add the fruit preserves and vanilla pudding mix with the fruit. Stir until everything is well combined and the preserves are evenly distributed. Cover and chill until ready for serving.

Preheat oven to 350º Fahrenheit. Line a baking sheet with parchment paper and set aside. You will likely need to make a few batches of chips.
In a shallow bowl or dish with edges, mix together the cinnamon and sugar. Set aside.
Cut up the tortillas into triangles. Depending on the size you want your chips to be and the tortillas you are working with, you can usually get 4 or 6 per tortilla. Use a pizza cutter and cutting board to make quick work of this step.
Lightly spray the tortilla triangles with cooking spray on both sides. If using melted butter, lightly coat both sides of the tortillas. Do not soak them!
Coat the chips in the cinnamon and sugar mixture and set on the prepared baking sheet. Spread the chips out so they aren't overlapping.
Bake the tortilla chips for 8 to 10 minutes. Flip them halfway. If you prefer crisper chips, allow them to bake for a few additional minutes.
Please Note: The baking time will depend on how heavily you spray the chips and your preferred crispness. The chips will crisp up slightly once cooled, so test one after 8 to 10 minutes and adjust accordingly. Allow the chips to cool completely.
Use the cinnamon sugar chips to scoop out your fruit salsa just like you would with traditional chips and salsa. Store leftover chips in a sealed zip-lock bag and the fruit salsa covered in the refrigerator. Enjoy!