FRUIT SALSA WITH GINGER CHIPS

SALSA:
1 can crushed pineapple
1 large mango, peeled and chopped
2 medium kiwi, peeled and chopped
1/4 cup macadamia nuts, chopped coarsely
4 1/2 tsp brown sugar
1/4 cup coconut
3 tbsp finely chopped candied ginger
GINGER CHIPS:
1/2 cup sugar
2 tbsp water or pineapple juice
1 tbsp ground ginger
8 tortillas (8 inch)

Mix together first 7 ingredients in a medium sized bowl. Cover and chill at least 2 hours.

Mix together sugar, water, and ginger in a small bowl. Spread onto both sides of tortillas with a pastry brush. Cut each tortilla into 8 wedges.

Bake 8-10 minutes in a single layer on a cookie sheet. Serve with dip. These chips keep well, as does the dip.