Chips:

1 tbsp. sugar
1/4 tsp. ground cinnamon
4 flour tortillas (7-inch)

Salsa:

1 (15 oz.) can sliced peaches
2 kiwi, peeled and chopped
1 c. sliced strawberries
2 tsp. lime juice
1 tsp. sugar
1 tsp. grated lime peel

Combine cinnamon and sugar. Spritz tortillas with nonstick spray; sprinkle with cinnamon-sugar. Cut tortilla into 8 wedges. Place in single layer on cookie sheet and bake at 400°F for 8 to 10 minutes or until lightly browned. Remove to a wire rack to cool.

In a bowl, combine finely chopped and drained peaches, chopped kiwi and strawberries. Add lime juice, peel and sugar. Mix gently. Serve with cinnamon chips.

Yield: 2 1/4 cups salsa.