{Recipes and Books}: Fruit Salsa and Cinnamon Sugar Chips

Yay! Another book club meeting and another delish recipe for the sunshine! (Which has seemed to be MIA)

We read a book written by the cousin of one of my fellow book club members A Crack in Everything by Vanessa Carlisle.

A short, fun, slightly stressful read-the main character has some issues and OCD stuff going on and also her first book! And I appreciated the health education stuff since I have a degree in Community Health. We were especially excited and honored to have the ability to use today’s technology to talk with Vanessa via Skype and actually ask the author questions!

Vanessa gave us some great responses to our sometimes ridiculous questions-How do I become a shoe model too? or Why is Bow so nice to her? and then the more normal ones like- Where did you get inspiration from for the different characters? or How did you been writing the story or why did it take place in one week? We were all smiles and giddy book nerds geeking out about the fact that we were talking to a real life published author. But we loved it! Thanks Vanessa!

By the way the FOOD was AWESOME. One of the best book clubs so far with our appetizer theme. I wanted something fruit and Spring like and I figured since you used ‘chips’ to eat the fruit salsa it could be counted as an appetizer and not a dessert!

Fruit Salsa and Cinnamon Sugar Chips from All Recipes


  • 2 kiwis, peeled and diced
  • 2 fuji apples, peeled, cored and diced
  • 8 oz raspberries
  • 16 oz strawberries, hulled and diced
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves
  • 10 flour tortillas-taco size
  • cooking spray
  • 2 tablespoons cinnamon and sugar mixture

In a large bowl, mix kiwis, apples, raspberries, strawberries, sugar and preserves. Cover and chill for at least 15 minutes.

Preheat oven to 350 degrees. Coat tortilla with cooking spray. Cut into wedges and arrange in a single layer on a cookie sheet.  Sprinkle wedges with cinnamon and sugar and spray again with cooking spray if desired.

Bake wedges in oven for 8 to 10 minutes. Repeat with additional tortillas and allow to cool for 15 minutes. Serve with the fruit salsa!

Tips and Tricks

  • Use a pizza cutter to cut the tortilla chips
  • To peel the kiwi cut it in half and use a spoon to cut around it slowly (Otherwise you’ll get kiwi juice all over your white shirt)
  • This could also be served as a dessert/salad without the chips if you desired!


3 thoughts on “{Recipes and Books}: Fruit Salsa and Cinnamon Sugar Chips

  1. This is the second recipe that I’ve seen for fruit salsa and cinnamon chips so I guess that means I have to make them myself!

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