For the chips: • 12 wonton wrappers, cut into quarters (use GF tortillas for wheat-free option)
• 1 tablespoon sugar • 1/2 teaspoon cinnamon • Cooking spray
For the salsa: • 2 apples, diced • 1 cup diced strawberries • 1 lime, juiced • 1/4 cup finely chopped onion • 1/4 cup chopped fresh cilantro
Preheat the oven to 375°F.
Lightly coat a baking sheet with cooking spray, and spread the wonton wrappers on it. Spritz the tops of the wonton wrappers with cooking spray.
In a small bowl, mix together the sugar and cinnamon, and sprinkle it over the wonton wrappers.
Bake for 9–10 minutes until they are browned and crispy. Cool completely; they will crisp up a bit more as they cool.
Meanwhile, in a medium bowl, stir together the apples, strawberries, lime juice, onion, and cilantro.
Cover tightly, and refrigerate until ready to eat.
Serve with cinnamon wonton chips.
Serves: 4 Serving Size: 3/4 cup salsa + 12 chips