Fruit Salsa with Baked Cinnamon Sugar Chips

Ingredients

For the Summer Fruit Salad

3 Cups Strawberries, chopped

1 Cup Cantaloupe, chopped

1 Green Apple, chopped

2 Kiwis, chopped

1 Cup Raspberries, chopped

3 Tablespoons Honey

½ Lemon, juiced

For the Cinnamon Chips (aka Buñuelos)

6 Tortillas

2 Tablespoons Cinnamon

2 Tablespoons Coconut Sugar

Instructions

To make this recipe, start by preparing the fruit salsa. Wash and chop all of the fruit (the strawberries, cantaloupe, green apple, kiwis, raspberries, and honey) and add them to a large bowl.

Next, squeeze the lemon juice into the bowl and add in the honey and a pinch of sea salt. Toss to coat well.

Then, prepare the cinnamon chips (aka Buñuelos) by preheating your oven to 350 F.

Place the tortillas onto a cutting board and cut them into tortilla chip-shaped triangles.

Line a baking sheet with parchment paper and transfer the chips onto the baking sheet.

Then, mix the cinnamon and coconut sugar together in a small bowl and set it aside.

Spray the tortillas lightly with an oil spray, on both sides, and pour the cinnamon sugar mixture on top of them. Be sure to flip each chip over so that both sides are equally coated in the cinnamon sugar.

Transfer the tray to the oven and allow the chips to bake for 9-12 minutes, or until they're crunchy. Watch them carefully, so that they don't burn!

Once the chips are done, remove them from the oven and allow them to cool.

Serve with the fruit salsa and enjoy! Store any leftover chips in an airtight container or ziplock bag, on the counter, for up to one week, and the fruit salsa in the fridge for up to five days.