...Kids Kitchen... Baked Cinnamon & Sugar Chips with Fruit Salsa

Recipe Credit: "Simply Colorado"; 1989

Spring has arrived, and that means summer is right around the corner! I really have a love/hate feeling towards Spring because it can be such a tease-especially here in Colorado. We can be in tank tops having a picnic on the porch one day and under 2 feet of snow the next. Quite literally. I wish I was exaggerating. *Sigh.* 
Buuut, I'm a sucker for sun and warmth, so at the first sign of it last week we started making cool summer food like we were going to a pool party. 

Summertime to me means lots and lots of colorful, juicy, in-season fruit. And the perfect pairing with that luscious fruit is a big 'ol bag of Cinnamon & Sugar Pita Chips! Just between you & me, I could eat a whole bag of Stacy's Pita Chips in a day. Eeek. Hopefully these will tame that a bit-they're just as crunchy & sweet. But way cheaper. And, I'm hoping, at least a bit healthier.

My little Lady loved this "activity" the whole way through. Loved every step of the recipe and she loved the tasty end result. Enjoy!

---

MATERIALS

• ​1 Children's Apron
• Basting Brush (or spray bottle)

Fruit Salsa

1. KIDS JOB: Finely chop all fruit and mix together in large bowl. 
2. KIDS JOB: Using a potato masher, "smash" fruit till juice starts flowing. 

INGREDIENTS

• 20 (4" square each) Wonton Skins (found in produce section, near mushrooms usually)
  
• Water
  
• 1 tsp. Cinnamon
  
• 1/4 Cup Sugar (we used Turbinado sugar)
  
• Variety of Fruit, finely chopped (Strawberries, Kiwis, Mangos, Raspberries, Blueberries...whatever sounds good!)
  

1. Preheat oven to 350*. Cut wonton skins in halves by making 1 diagonal cut thru the center. (or for smaller chips, make 2 diagonal cuts, making each square into quarters.)
2. KIDS JOB: Arrange wonton skins in a single layer on ungreased cookie sheets; spray or brush lightly with water (try to go easy with the water, too much makes them stick when baked and the sugar go all gooey)
3. KIDS JOB: Combine cinnamon & sugar; sprinkle evenly over wet wonton skins.
4. Bake for 5 minutes or until lightly brown. Let cool on baking sheet then remove. 
5. Serve with fresh fruit salsa & store in airtight container (if you have any left!)

"Painting" the chips :)