Apple Berry Salsa with Cinnamon Chips
Source: Pampered Chef Season's Best Recipe Collection, Spring/Summer 1998

Chips:
4 (7 inch) flour tortillas
1 Tbsp. sugar mixed with 1/2 tsp. cinnamon

Salsa:
2 medium chopped Granny Smith apples
1 cup sliced strawberries*
1 peeled and chopped kiwi
1 small orange
2 Tbsp. packed brown sugar
2 Tbsp. apple jelly

Preheat oven to 400.

For chips:
Lightly spray or brush tortillas with water then sprinkle with cinnamon/sugar. Cut each tortilla into 8 wedges using a pizza cutter then arrange in a single layer on baking stone. Bake 8-10 minutes or until lightly browned and crisp. Cool completely.

For salsa:
Place apple, strawberries and kiwi in 1 Qt. bowl. Zest & juice orange. Add to bowl with sugar and jelly. Mix gently. Serve with cinnamon chips.

*For fall or whenever else you might have trouble getting nice, ripe strawberries, substitute 1 can of WHOLE cranberry sauce for the strawberries. Both variations are nice.