Tangy Fruit Salsa with Cinnamon Chips

I'm trying to think of fun recipes for summertime that you can make to bring to parties or just different ways to use all the readily available fruits and vegetables during this time of year. I am a huge fan of any kind of chips and salsa, definitely my weak spot, but I like knowing that at least the salsa is packed with vitamins and nutrients. Here's a unique one that I just love. In this recipe you make your own chips and they are baked, so it's fairly healthy.

1 Tablespoon Sugar
1/4 teaspoon Ground Cinnamon
4 (7 in.) Flour Tortillas
1 Cup Raspberries (fresh or frozen)
2 Peaches, peeled and chopped
2 Kiwifruit, peeled, sliced and quartered
1 Lime
1 teaspoon Sugar

Cinnamon Chips:
1. Preheat oven to 400 degrees.
2. In a flour/sugar shaker, combine sugar and cinnamon.
3. Using kitchen spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture.
4. Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack. Cool completely.

Fruit Salsa:
1. Place raspberries, peaches and kiwifruit in 1 qt. batter bowl.
2. Add zest and juice from lime.
3. Add 1 tsp. Sugar and mix all ingredients gently.