Gingered Fruit Salsa with Crispy Cinnamon Chips

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dip into gingery fresh fruit with sweet and spicy tortilla chips. MORE + LESS -

tablespoon sugar

teaspoons ground cinnamon

Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)

tablespoons butter or margarine, melted

cup finely diced pineapple

cup finely diced papaya

cup finely diced mango

1/4

cup chopped fresh cilantro

tablespoon finely chopped crystallized ginger

tablespoon lemon juice

1/8

teaspoon salt

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1

Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges.
2

Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 cookie sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes.
3

In medium bowl, mix remaining ingredients. Serve salsa with chips.

Use 3 cups pineapple and omit the papaya and mango for a refreshing pineapple salsa.
Use a pizza cutter to easily cut the tortillas into wedges.
The chips can be made up to one week ahead of time. Store in a tightly covered container at room temperature.