# Components:
→ Chocolate Chips
01 - 4 each flour tortillas (8-inch diameter)
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1 1/2 tablespoons unsweetened cocoa powder
05 - 1/8 teaspoon ground cinnamon (optional)
06 - Pinch salt
→ Fruit Salsa
07 - 1 cup fresh strawberries, diced
08 - 1 medium kiwi, peeled and diced
09 - 1/2 cup fresh pineapple, diced
10 - 1/2 cup mango, diced
11 - 1/2 small apple, diced
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon fresh mint, finely chopped (optional)
# Method:
01 - Set the oven to 350°F. Line a baking sheet with parchment paper for nonstick preparation.
02 - In a small bowl, blend the granulated sugar, unsweetened cocoa powder, ground cinnamon if using, and salt until evenly combined.
03 - Brush both sides of each flour tortilla thoroughly with melted butter. Evenly sprinkle the cocoa-sugar mixture across both surfaces.
04 - Stack the coated tortillas and cut each into 8 wedges to yield uniform chip shapes. Arrange in a single layer on the prepared baking sheet.
05 - Bake the tortilla wedges for 8 to 10 minutes, flipping midway through, until chips are crisp. Allow to cool fully before serving.
06 - Combine diced strawberries, kiwi, pineapple, mango, and apple in a medium mixing bowl. Drizzle with fresh lime juice and honey or maple syrup, and add chopped mint if desired. Toss gently to combine.
07 - Present the chocolate tortilla chips alongside the fruit salsa for dipping.
