In a medium bowl, mix together sugar and cinnamon until well combined. Lightly spray your flour tortillas with non-stick cooking spray, ensuring each side gets a nice coat. Next, generously sprinkle the cinnamon-sugar mixture over the tortillas and carefully stack them on top of each other. Cut the stacked tortillas into wedges using a pizza cutter for even slices.

Preheat your oven to 350°F (175°C). Arrange the tortilla wedges in a single layer on a baking sheet, ensuring they aren’t overlapping. Bake the chips for 11-12 minutes, or until they turn golden brown and crispy. Keep an eye on them toward the end of the baking time to prevent burning, and let them cool slightly after removing from the oven.

While the tortilla chips are baking, prepare the fruit salsa. Start by chopping the Granny Smith apples into small cubes and tossing them in a bowl with lemon juice to prevent browning. Then, add diced strawberries, peeled and chopped kiwis, and optional raspberries. Gently stir in brown sugar and your choice of preserves, mixing until everything is evenly coated.

Once your chips are ready and the salsa is mixed, it’s time to serve! For the best experience, enjoy the Fruit Salsa with Cinnamon Sugar Tortilla Chips immediately while the chips are still warm and crispy.