Strawberry Salsa with Cinnamon Crips

Ingredients

• 10 (10 inch) flour tortillas
• 24 fluid ounce vegetable oil
• 1/3 cup granulated sugar
• 1 tablespoon cinnamon
• 1 pound strawberries, chopped
• 2 granny smith apples, peeled, chopped
• 1 cup kiwi, chopped
• Zest and juice of 1 lime
• 1 teaspoon strawberry preserve
• 1/2 pound raspberries

Instructions

1. Cut tortillas into chip size triangles.
2. Combine cinnamon and sugar in a small bowl. Set aside.
3. Prepare a baking sheet lined with paper towels.
4. Heat oil in a Dutch oven. Fry tortilla 6-8 triangles at a time. Remove from oil and place on prepared baking sheet.
5. Sprinkle immediately with cinnamon sugar.
6. Continue to fry tortillas and sprinkle with cinnamon sugar.
7. Gently combine strawberries, apples, kiwi, lime juice and zest, and preserve. Stir in raspberries. Allow to sit at room temperature at least 15 minutes before serving.