# Ingredient List:
→ Chocolate Chips
01 - 4 flour tortillas (8-inch)
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 of 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)
# Directions:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper for even baking and easy cleanup.
02 - In a small mixing bowl, combine granulated sugar, unsweetened cocoa powder, ground cinnamon if using, and a pinch of salt. Stir thoroughly to blend.
03 - Brush both sides of each flour tortilla evenly with melted unsalted butter using a pastry brush. Sprinkle the cocoa-sugar mixture over both sides to ensure uniform coverage.
04 - Stack the coated tortillas and slice them into 8 triangular wedges each. Place the wedges in a single layer across the lined baking sheet.
05 - Bake in the preheated oven for 8 to 10 minutes, flipping each chip halfway through to promote even crisping. Allow the chips to cool entirely at room temperature.
06 - In a medium mixing bowl, combine diced strawberries, kiwi, pineapple, mango, and apple. Drizzle with fresh lime juice and honey or maple syrup, and incorporate chopped mint if desired. Toss gently to distribute flavors.
07 - Arrange the cooled chocolate chips alongside the fruit salsa, providing the chips for dipping.
