Fruit Salsa and Cinnamon Chips

3 Cups of chopped fruit of your choice

1 teaspoon packed brown sugar

2 tablespoons fruit jelly

8 flour tortillas

1/4 cup vegetable oil or melted butter

1 tablespoon white sugar

1/2 teaspoon cinnamon

Choose fruit for your salsa considering what is in season. Chop into small, uniform pieces . Add brown sugar and jelly to the bowl and gently combine. Refrigerate. 

Preheat oven to 185 c. Lightly brush the tortillas with oil and cut into triangles. Combine sugar and cinnamon and sprinkle evenly over the triangles. Bake 8-10 minutes in batches in a single layer on a lined baking sheet until lightly brown and crisp. Flip them at 4 minutes to get a more even bake. Repeat until all the chips are baked. 

Serve with the chilled salsa.

Fruit suggestions: Apples, pineapple, pears, strawberries, blueberries, orange sections, berries. Do not use bananas.