Fruit Salsa with Pie Chips
Adapted from: Very Culinary
1 package refrigerated pie crust (15 ounce with 2 ready-made pie doughs)
3 tablespoons unsalted butter, melted (I used butter flavored Pam instead)
3 tablespoons sugar
2 teaspoons ground cinnamon
1 pint strawberries, diced
1 pint cut pineapple, diced
3 kiwi, peeled and diced
1 large peach, diced
1 mango, diced
3 tablespoons honey (left this out of mine)
1 tablespoon lime juice (used the juice from 1 entire lime)
Mint for garnish (optional)
I made my chips the night before the party. Just take the pie dough and unroll it on a flat surface. Use a pizza cutter to cut the dough in chips - I made long strips then cut into triangles. They were very irregular and rustic in size. I placed them on a parchment paper lined baking sheet then sprayed with butter flavored Pam liberally. Mix the cinnamon and sugar together - I didn't use the exact measurement - just put some sugar in a bowl and sprinkled some cinnamon on top then stirred together. I then sprinkled with the cinnamon sugar mixture and baked for 10-12 minutes. You can place these once they are cool in an air tight container and save for the day you want to serve the fruit salsa with them.
To make the salsa: You just need to dice up all the fruit in small pieces. Toss the fruit with the honey, lime juice and the chopped mint leaves if you're using it. I covered with plastic wrap and let it sit in the fridge for an hour or two before serving so that all of the flavors had a chance to meld together.
It was really tasty and as a bonus - my two toddlers are LOVING eating the leftover fruit with their meals this week.