Flipt Fruit Salsa & Cinnamon-Sugar Chips

This recipe won me first prize last year in Flipside's annual Salsa Rumble! Wahoo!

What You Need:
2 kiwis, peeled and diced
2 Fuji apples, peeled, cored, & diced
8 oz. raspberries
1 lb. strawberries, hulled & diced
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. strawberry preserves
3 tbsp. orange juice
10 (10-inch) flour tortillas
2 cups cinnamon-sugar
"I Can't Believe It's Not Butter" spray

What You Do:
1. In a large bowl, combine the kiwis, raspberries, strawberries, and apples. (If you're cutting as you're going along, do apples last so that you have something to mix them into so they won't brown.)
2. In a small bowl, combine the white & brown sugar, preserves, and orange juice. Add to the fruit mixture and mix gently until thoroughly combined. Cover and chill in the fridge for at least 15 minutes.
3. Preheat the oven to 350 degrees.
4. On a baking mat or cutting board, lay out a few tortillas. Spray with spray butter on both sides and sprinkle with cinnamon sugar on both sides. (This'll get messy but that's OK.) Using a pizza cutter (or a knife) slice each tortilla into 8 triangles.
5. On a cookie sheet covered in non-stick foil, place all your tortilla triangles. No overlapping allowed! Bake in the preheated oven for about 10-12 minutes. Allow to cool about 10-15 minutes before serving.