Fruit Salsa with Baked Cinnamon Chips

Fruit Salsa with Baked Cinnamon Chips                          Laura McKee
2 kiwis, peeled and diced 
2 Golden Delicious apples - peeled, cored and diced 
8 ounces raspberries 
1 (16 oz) carton of strawberries, diced 
2 tablespoons white sugar (more or less to taste) 
1 tablespoon brown sugar (more or less to taste) 
3 tablespoons fruit preserves, any flavor (I used raspberry) 
10 (10 inch) flour tortillas 
melted butter or butter flavored cooking spray 
Cinnamon sugar (1 cup white sugar plus 2 Tablespoons cinnamon)

Instructions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 
2. Preheat oven to 350 degrees. 
3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter). 

4.Bake in the preheated oven 8 to 10 minutes (It only took 8 minutes for mine). Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off too much juice and becomes runny.