Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon low-sugar apricot preserves
  • 1/2 medium apple, diced
  • 1 tablespoon fresh lime juice
  • 2 medium kiwifruit, peeled and diced
  • 1-1/2 cups diced fresh strawberries
  • 2 tablespoons sugar
  • 1-1/2 teaspoons ground cinnamon
  • 4 (8-inch) high-fiber low carb tortillas (I used Ole Xtreme Wellness 100% Whole Wheat)

Instruction

  • In a small, microwavable bowl, add the apricot preserves and 1 tablespoon water. Stir to mix. Microwave for about 30 seconds, or until the preserves melt. Stir to combine.
  • In a medium bowl, add the diced apple and toss with lime juice.
  • Add the strawberries and kiwifruit to the apple and stir to combine.
  • Pour the preserves over the apple mixture and mix well.
  • When you're ready to bake the crisps, preheat oven to 350F degrees.
  • In a small bowl, stir together the sugar and cinnamon.
  • Lightly spray both sides of a tortilla with nonstick spray and lay flat on a cutting board. Sprinkle with 1-1/2 teaspoons of cinnamon-sugare mixture. Cut into 8 wedges. Repeat with remaining tortillas.
  • Place tortilla wedges on baking sheet (I used a pizza stone) and bake for about 10 minutes or until chips are lightly golden and crispy. (Bake in two batches if necessary.)
  • Serve cinnamon-sugar crisps with fruit salsa.