Combine your blueberries, strawberries, raspberries, SPLENDA® and lime juice in a medium sized bowl.
Stir to combine, smashing some of the berries to release the berry juices. Set aside.
Preheat your oven to 350 degrees.
Cut tortillas into star shapes using a cookie cutter (or triangles are fine)
Place on a cooking sheet. Spray with nonstick spray.
Combine SPLENDA® and cinnamon in a small bowl.
Sprinkle cinnamon mixture over the top of tortillas.
Bake in oven for about 8 minutes until they start to turn golden on the edges and are crispy.
Repeat with additional tortillas.
Serve berry salsa and cinnamon chips together.