Cut apple and nectarine into chunks.

Combine raspberries, blueberries, pineapple juice, apple, and nectarine in a blender.

Blend using the purée setting until desired consistency is reached.

Chill salsa in the fridge until ready to serve.

Cut tortillas (corn or flour) into triangles.

Mix cinnamon and sugar in equal parts.

Heat oil and vanilla extract in a pan. Be cautious when adding vanilla as it may splatter.

Fry tortilla triangles in the pan until golden brown.

Sprinkle cinnamon sugar mixture on both sides of the fried chips.

Add more oil and vanilla to the pan after frying chips in two batches.

Serve the fruit salsa with the cinnamon sugar chips.