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© Meredith Corporation. All rights reserved. Used with permission.
(2 cups salsa, 32 chips)
Lightly coat one side of each tortilla with cooking spray. Cut each tortilla into eight wedges. Arrange on an ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned and crisp. Cool.
In a small bowl, stir together chopped fruit, tomato, cucumber, green onion, cilantro, crushed red pepper and salt.
Serve salsa with tortilla chips.