details
- Makes 4 cups of salsa and 64 chips
- Prep time: 20 minutes
- Total time: 30 minutes
- 1 package refrigerated pie crust (15 ounce with 2 ready-made pie doughs)
- 3 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1 cup diced strawberries
- 1 cup diced pineapple
- 1 cup diced kiwi (about 3 kiwi, peeled)
- 1 cup diced peaches (about 1 large peach)
- 3 tablespoons honey
- 1 tablespoon lime juice
- Mint for garnish (optional)
directions
Preheat oven according to pie crust package directions; line two baking sheets with parchment paper.
Stir together sugar and cinnamon in a small bowl; set aside
Unroll pie dough and brush with melted butter. Cut 1 crust into 8 wedges, then cut each wedge into triangles like chips. Repeat with second crust. Transfer chips to prepared baking sheets. Sprinkle chips with the cinnamon-sugar mixture and bake until golden, about 8 minutes. Set aside to cool.
While chips are cooking, prepare your salsa. Dice all fruit and place in a medium serving bowl. Combine honey and lime juice in a small bowl and then pour over the fruit. Serve with the chips.