Homemade Chocolate Dipped Cinnamon Tortilla Chips with Peach and Mango Salsa

I'm not a big fan of spicy, but a love hot and sweet treat! The first time I tried peach and mango salsa, this recipe started forming in my head. I absolutely LOVED it (as did my family), and I hope you will too!

Ingredients:

• Peach and Mango Salsa (I got mine at Kroger)
• Soft flour tortillas
• Semi sweet chocolate chips
• Olive oil
• Ground cinnamon

Supplies:

• Cookie sheet
• Pizza cutter
• Mug
• Baster
• Microwave safe bowl
• Whisk
• Aluminum foil
• Paper plates
• Plate and Bowl for serving

 The Recipe:

1. Heat the oven to 400 degrees.
2. Get as many tortillas as you want and divide them in to stacks of two or three. On the cookie sheet, cut the stacks of tortillas into eight slices. Spread slices out on the cookie sheet.
3. In a mug, mix olive oil with cinnamon.
4. With the baster, coat both sides of each tortilla slices lightly with the olive oil mixture.
5. Bake tortilla slices for 5 to 7 minutes.
6. Pour chocolate chips in a bowl and microwave for 1 minute or until melted.
7. Place tortilla chips on a paper plate to cool and spread out your foil.
8. Dip the tips of the chips in the chocolate and place on aluminum foil to dry (you may also place the chips in the fridge to make the process go faster.)
9. Place chips on a serving plate and pour salsa in a bowl.
10. Enjoy!