APPLE BERRY SALSA WITH CINNAMON CHIPS

4 (7INCH) FLOUR TORTILLAS
1 TBSP GRANULATED SUGAR
½ TSP. GROUND CINNAMON

PREHEAT OVEN TO 400 DEGREES. FOR CINNAMON CHIPS, LIGHTLY SPRAY TORTILLAS WITH WATER USING KITCHEN SPRITZER. COMBINE SUGAR AND CINNAMON IN FLOUR/SUGAR SHAKER; SPRINKLE OVER TORTILLAS. USING PIZZA CUTTER, CUT EACH TORTILLA INTO 8 WEDGES; PLACE IN SINGLE LAYER ON LARGE ROUND STONE. BAKE 8-10 MINUTES OR UNTIL LIGHTLY BROWN AND CRISP. REMOVE TO NONSTICK COOLING RACK; COOL COMPLETELY. OR MINI GRAHAM CRACKER STICKS CAN BE USED INSTEAD.

SALSA:
2 MEDIUM GRANNY SMITH APPLES
1 CUP STRAWBERRIES, SLICED
1 KIWI, PEELED AND CHOPPED
1 SMALL ORANGE
2 TBSP. PACKED BROWN SUGAR
2 TBSP. APPLE JELLY

FOR SALSA, PEEL, CORE, AND SLICE APPLE. CUT APPLES INTO QUARTER; CHOP WITH FOOD CHOPPER. SLICE STRAWBERRIES WITH EGG SLICER. CHOP KIWI WITH FOOD CHOPPER. PLACE FRUIT IN SMALL BATTER BOWL. ZEST ORANGE USING LEMON ZESTER. JUICE ORANGE WITH LEMON AID. ADD ORANGE ZEST, ORANGE JUICE, BROWN SUGAR AND APPLE JELLY TO FRUIT MIXTURE; MIX GENTLY. SPOON INTO MINI-BOWL. SERVE WITH CINNAMON CHIPS OR MINI GRAHAM CRACKER STICKS.