Spiced Tortillas with Tropical Fruit Salsa

• Perp Time: 20 minutes
• Cook Time: 12 minutes
• Total Time:
• Yield: Serves: 4 (serving size: 6 chips, 1 cup salsa)

Nutritional Information

Calories per serving:	258
Fat per serving:	9g
Saturated fat per serving:	6g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	4g
Carbohydrates per serving:	44g
Fiber per serving:	7g
Cholesterol per serving:	0.0mg
Iron per serving:	1mg
Sodium per serving:	9mg
Calcium per serving:	90mg

Good to Know

Choose a pineapple that's plump, with a firm body and fresh, green leaves. If you aren't going to use it right away, store it whole in the fridge.

Ingredients

• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 6-inch corn or 8-inch whole-wheat tortillas
• 1/2 cup shredded unsweetened coconut, toasted
• 2 cups chopped fresh pineapple
• 3 kiwis, peeled and coarsely chopped
• 1 cup coarsely chopped strawberries (about 5 berries)
• 2 tablespoons fresh lime juice

Preparation

1. Preheat oven to 350°F. Mist 2 baking sheets with cooking spray.

2. Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Lightly mist both sides of a tortilla with cooking spray and sprinkle with sugar mixture. Repeat with remaining tortillas, stacking them. With a sharp knife, cut tortilla stack in half, then cut each half into thirds, making 24 wedges total. Place wedges in a single layer on baking sheets. Bake until chips are crisp and golden brown, 10 to 12 minutes, rotating pans halfway through. Let cool on a wire rack.

3. Toss coconut, fruit and juice in a bowl. Spoon salsa into dessert cups and serve with cooled chips.