For the cinnamon chips:
10 (6 inch) flour tortillas
1 tablespoon sugar
1/8 teaspoon cinnamon
For the salsa:
1 cup blueberries
2 cups diced strawberries
1 granny smith apple, peeled and diced
Zest and juice of one small orange
2 tablespoons brown sugar
1 tablespoon strawberry jam
¼ teaspoon cinnamon
Preheat oven to 350 degrees. Combine 1/8 teaspoon cinnamon and sugar in a small bowl.
Cut each tortilla into 6 wedges. Arrange wedges in a single layer on 2 lightly greased baking sheets.
Spray tortillas with non-stick cooking spray and sprinkle with cinnamon and sugar mixture. (You might not use all of the cinnamon and sugar).
Bake for 10-12 minutes or until tortillas are golden brown, rotating pans once halfway through cooking time. Cool completely.
Gently toss the blueberries, diced strawberries, and apples in a medium bowl. In a small bowl, stir together the orange juice and zest, brown sugar, strawberry jam, and cinnamon. Pour over fruit and stir to coat well.
Refrigerate until serving. Serve with cinnamon chips.