Cut one sheet of Lavash bread into 30 squares. Do the same with the other pieces.
In a small bowl add cinnamon and sugar.
With a sifter add the sugar and cinnamon and shake over the Lavash bread.
Flip the crackers and bake for 2 more minutes.
To make the salsa, get a large mixing bowl and combine the stone fruits, honey, basil, lemon juice, cinnamon, and salt. Stir to coat the fruit evenly.
Refrigerate the salsa until ready to serve.
Store Lavash chips at room temperature.