This is the second time I have made this, and I followed the recipe as written both times. This is always a hit, both the salsa and the chips. I also sprayed both sides of the tortillas and then sprinkled one side with cinnamon sugar and stacked them up and then cut them into wedges with a pizza cutter, in stacks of about 3 at a time. I baked them on a pizza stone and they came out nice and crispy without browning too much. I made them the night before and kept in a zip lock bag and they were still fresh and crispy the next evening. I was glad I did because I needed the time the next day to chop all the fruit small. It was well worth it, a great recipe. I used the left over fruit the next morning with blueberry pancakes, delicious. You could make this a day ahead.
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This is the second time I have made this, and I followed the recipe as written both times....