Homemade cinnamon and sugar tortilla "chips" are generously drizzled with white chocolate, fresh raspberries, blueberries, and sweetened coconut.
Microwave the chocolate chips on medium power for 20-second intervals, stirring until completely melted.
While the chocolate is still wet sprinkle the raspberries and blueberries randomly on the chips.
A baking rack will keep the chips crispy. The coconut in this recipe may be omitted. Feel free to substitute chopped strawberries for the raspberries if preferred.
Tools and equipment:
baking sheet, parchment paper (optional), or aluminum foil, medium microwave-safe bowl, baking rack, spoon or spatula, fork, measuring spoons, measuring cups, serving platter.