- 1 pint Strawberries, caps removed and finely diced
- 2 Kiwi, peeled and finely diced
- 1 Granny Smith Apple, peeled and finely diced
- 1 Mango, peeled and finely diced
- 1/4 cup Sugar
- 1 Lemon
- 6 Flour Tortillas
- 1/2 cup Butter, melted
- 1 cup Sugar
- 1 tablespoon Cinnamon
Place all of the diced fruit in a large bowl.
Sprinkle the sugar over the fruit and then squeeze the lemon over the fruit (make sure to remove the seeds!). Toss the fruit until well coated.
Cover the fruit and refrigerate for at least 30 minutes before serving.
Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude). Carefully remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed.
Preheat oven to 400 degrees F.
Brush the melted butter over the tortillas making sure to turn them to butter both sides.
Use a pizza cutter or sharp knife to cut the tortillas into chip-sized wedges.
In a small bowl combine the sugar and cinnamon together.
Place the tortillas in a gallon bag or large sealable container. Add the cinnamon sugar, seal the bag and shake until the chips are covered in cinnamon sugar.
Arrange the tortilla pieces in a single layer on a parchment paper lined baking sheet. Bake for approximately 7 minutes or until crispy.
Let cool completely before serving.