I had read this recipe before and not given it much consideration, but I tried it at a luncheon we had at school today and loved it.
Chips:
4 (10") flour tortillas
6 T butter, melted
2 T ground cinnamon
1/4 cup sugar
Salsa:
1 (8oz) can crushed pineapple packed in juice, drained
1 small tart red apple, such as Gala, cored & diced
1 cup seasonal berries, or 1 medium banana, diced (The lady who made the recipe used blueberries and also put in a banana.)
1. Preheat oven to 375.
2. To prepare the chips, cut each tortilla into 8 wedges. Brush wiht melted butter. Place buttered side up on 15X10 bakings sheets. Combine cinnamon and sugar; mix well. Sprinkle over the tortilla wedges. Bake 5 minutes, or until tortillas barely begin to crisp. (You may need to bake the chips in 2 or 3 batches.) Place on wire racks to cool completely. The chips will become crisper as they cool.
3. To prepare the salsa, combine pineapple, apple and berries, toss gently. Serve with the chips. Serves 8
Sue