Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips For the fruit salsa: 1/2 cup kiwis diced 1 cup strawberries diced 1/2 cup raspberries halved if they're large 1/2 cup blueberries halved if they're large 1 tablespoon honey 2 teaspoons lime juice For the cinnamon chips 6 6-inch flour tortillas 1/4 cup melted butter 1/3 cup sugar 1 1/2 teaspoons ground cinnamon cooking spray For the fruit salsa: In a medium bowl mix together the kiwis, strawberries, raspberries, blueberries, honey and lime juice. For the cinnamon chips: Cut each tortilla into 6 wedges. Preheat the oven to 350 degrees. Coat a sheet pan with cooking spray and arrange the tortilla wedges in a single layer (you may have to bake these in batches) Brush the tortillas with the melted butter. In a small bowl combine the cinnamon and sugar and sprinkle it over the tortillas. Bake for 7-10 minutes until golden brown and crispy. Repeat the process with any remaining tortilla wedges. Serve the fruit salsa with the cinnamon chips.