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Annie's Fruit Salsa and Cinnamon Chips
March 21, 2006

I have made this recipe numerous times & everyone ALWAYS LOVES IT! It can take some time to make. I recommend chopping fruit with a food chopper (pampered chef has an excellent one). When I am really crammed with time I buy my cinamom sugar chips from Trader Joe's or if I'm lucky I sometimes find them at a grocery store. When I make the chips myself, after thoroughly cleaning my sink out I put a dinner plate in the sink & stack all the tortillas on it & spray both sides of the tortilla (4 at a time) with I can't believe its not butter or some other butter flavor spray. I then place the cinamon/sugar mix in the container the cinamon usually comes in (since it has the top with holes to sprinkle with) & sprinkle both sides of the tortilla BEFORE CUTTING it. This helps tremendously with the mess! Out of the sink on a seperate plate I cut 4 tortillas at a time with a pizza cutter. I didn't follow the cooking time the recipe reccomends (my oven is old) I would tap a couple of chips & once they felt a little crispy & were golden brown they are done! (the chips turn crispier as they cool) I usually use apricot preserves, & granny smith apples or fuji apples. As previous reviewers recomend, I cut the apples last to prevent browning. I sprinkle cinnamon & sugar to my taste for the salsa mix (I cut out brown skip a step) I thought with the chips the recipe just didn't need as much sugar. This recipe is very versatile so play around with it! I hope this helps!

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