Sweet Salsa and Cinnamon Chips recipe
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- 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 caloriescarbohydrate: 93.9 gcholesterol: : -fat: 5.8 gfiber: 4.8 gprotein: 6.7 gsaturatedFat: 1.4 gservingSize: -sodium: 449.7 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions Sweet Salsa and Cinnamon Chips
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
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.