Ingredients
FOR THE SALSA
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)
FOR THE CINNAMON CHIPS
10 - 20 Laurie's Buffalo Gourmet Thick and Hearty Toasted Corn chips
(adjust amount depending on your preference. Double recipe above if more than 20 chips)
melted butter
cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon
Cooking Instructions
FOR THE SALSA
Mix all ingredients into a bowl stirring until the sugar and preserves are dissolved. Pour into a serving bowl.
FOR THE CINNAMON CHIPS
Lay chips on baking sheet and brush with melted butter until coated. Mix white sugar and cinnamon in bowl and sprinkle over the chips until coated. Flip chips over and repeat.
Serve and fall in love!
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)
FOR THE CINNAMON CHIPS
10 - 20 Laurie's Buffalo Gourmet Thick and Hearty Toasted Corn chips
(adjust amount depending on your preference. Double recipe above if more than 20 chips)
melted butter
cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon
Cooking Instructions
FOR THE SALSA
Mix all ingredients into a bowl stirring until the sugar and preserves are dissolved. Pour into a serving bowl.
FOR THE CINNAMON CHIPS
Lay chips on baking sheet and brush with melted butter until coated. Mix white sugar and cinnamon in bowl and sprinkle over the chips until coated. Flip chips over and repeat.
Serve and fall in love!
