Ingredients
– 1 lemon (zested and juiced)
– 2 Granny Smith apples, peeled and finely chopped
– 1 lb (≈450 g) fresh strawberries, hulled and finely chopped
– 1 cup (≈150 g) finely diced melon or kiwi
– ½ lb (≈225 g) raspberries, halved if large
– 4 tablespoons (≈60 ml) raspberry fruit preserves
– 10 large (10-inch) flour tortillas
– Cooking spray (enough to lightly coat both sides of the tortillas)
– ⅓ cup (≈65 g) granulated sugar
– 1 teaspoon ground cinnamon
Instructions
1-Preheat the oven: to 350 °F (177 °C).
2-Mix: the sugar and cinnamon in a small bowl.
3-Work in batches of three tortillas: spray both sides lightly with cooking spray, then sprinkle evenly with the cinnamon-sugar mixture.
4-Stack the three seasoned tortillas, cut the stack into 12 wedges, and place the wedges on a baking sheet.
5-Bake: for 8-11 minutes, or until the chips are crisp and lightly golden. Cool completely before storing.
6-Zest and juice the lemon, then toss the chopped apples with 2 teaspoons of the lemon juice to prevent browning.
7-In a large bowl, gently combine the apples, strawberries, diced melon or kiwi, raspberries, raspberry preserves, and lemon zest.
8-Rest the mixture for about 15 minutes at room temperature before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍎 Store the cooled cinnamon crisps in an airtight container; they stay crisp for up to 4 days.
🌾 For a gluten‑free version, substitute gluten‑free tortillas.
🔪 Use a food chopper to speed up fruit preparation and achieve uniform pieces.
- Prep Time: 15 minutes
- Cooling: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking, no‑cook assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup fruit salsa with 3 cinnamon crisps
- Calories: 241 kcal
- Sugar: 25 g
- Sodium: 265 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
