Coco-Kiwi Mango Salsa with Cinnamon Crisps

We found this sweet alternative to chips and salsa on Perry's Plate, and couldn't wait to share with you guys!

INGREDIENTS

For the salsa:
4 kiwis, peeled and diced
1 mango, peeled and diced
3 T shredded coconut (toasting is optional, but recommended)
juice from half a lime (about a tablespoon)
1 tsp raw/turbinado sugar
pinch of salt

For the chips:
3 flour tortillas
1 T melted butter
1 T sugar
1/2 tsp cinnamon

DIRECTIONS

Combine salsa ingredients and stir well. Refrigerate until ready to serve.

To make the chips, slice the tortillas into wedges (6 per tortilla). Combine sugar and cinnamon in a small bowl and set aside. Heat a nonstick skillet over medium heat and working in batches, arrange as many tortilla wedges you can get into the pan in one layer. Cook for a few minutes, flipping halfway through, until tortillas begin to crisp up. Remove chips from pan, brush them with a little melted butter, and sprinkle with cinnamon-sugar mixture. Flip and repeat on the other side of the chips. Serve with fruit salsa.

Makes about 3-4 1/2-cup servings.

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