This colorful salsa and chip recipe offers plenty of vitamins and minerals. It provides a refreshing change to tomato-based salsa and is equally nutritious.

Yield: 2 cups salsa and 32 chips or 4 servings

Cinnamon Chips

1 tbsp sugar

1/4 tsp ground cinnamon

4 (6-inch) tortillas

Preheat oven to 400° F. Combine sugar and cinnamon. Spray tortillas slightly with water, then sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into wedges. Place in a single layer on a flat baking stone. Bake 8 to 10 minutes or until lightly brown and crisp. Remove to a nonstick cooking rack and cool completely.

Salsa

1 cup raspberries

2 peaches, peeled and chopped

2 kiwis, peeled, sliced and quartered

1 tsp lime zest

2 tsp lime juice

1 tsp sugar

Place all salsa ingredients into bowl and mix gently. Serve with tortilla chips. Feel free to mix in other fruits in season.

Nutritional Facts (per serving of 1/2 cup salsa and 8 chips): Calories: 176, Fat: 3 grams, Saturated fat: 1 gram, Cholesterol: 0, Sodium: 210 mg, Carbohydrate: 35 grams, Fiber: 6 grams, Protein: 4 grams