Apple Berry Salsa with Cinnamon Chips

Cinnamon chips
4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon

Salsa
2 Granny Smith apples
1 1/2 cups strawberries, chopped
2 kiwi fruit, peeled and chopped
1 small orange, peeled and cut into small chunks
2 tbsp packed brown sugar
2 tbsp apple jelly (optional)

Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon ( I recommend mixing it in The Pampered Chef flour/sugar shaker), sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Chop strawberries and kiwi. Place fruit in bowl. Zest orange, add zest to bowl (optional). Add orange chunks, brown sugar and apple jelly (optional) to fruit mixture, mix gently. Serve with cinnamon chips.