Fruit Salsa with Cinnamon Chips (Printable)
Vibrant fruit salsa and crunchy cinnamon-sugar tortilla chips—an easy 30-minute dessert or party snack.
# What you'll need:
→ Fruit Salsa
01 - 1 cup strawberries, hulled and diced
02 - 1 cup pineapple, diced
03 - 1 cup kiwi, peeled and diced
04 - 1/2 cup blueberries
05 - 1 medium apple, peeled and finely diced
06 - 2 tablespoons fresh lime juice
07 - 1 tablespoon honey or maple syrup
08 - 2 tablespoons fresh mint, finely chopped (optional)
→ Cinnamon Sugar Tortilla Chips
09 - 6 (8-inch) flour tortillas
10 - 4 tablespoons unsalted butter, melted
11 - 1/3 cup granulated sugar
12 - 1 tablespoon ground cinnamon
# How to make it:
01 - Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, gently mix the strawberries, pineapple, kiwi, blueberries, apple, lime juice, honey or maple syrup, and mint if using. Cover and chill until ready to serve.
03 - In a small bowl, blend granulated sugar with ground cinnamon until evenly combined.
04 - Lightly brush both sides of each tortilla with melted butter. Sprinkle the cinnamon sugar mixture evenly over both sides.
05 - Stack the tortillas and cut into wedges. Arrange wedges in a single layer on the prepared baking sheets.
06 - Bake for 8 to 10 minutes, flipping chips halfway through, until golden brown and crisp. Remove and allow to cool completely.
07 - Serve the chilled fruit salsa in a bowl surrounded by the cinnamon sugar tortilla chips for dipping.
# Expert Tips:
01 -
- You can swap in whatever fruit you have lying around and it always works out beautifully.
- No one can resist the crisp cinnamon chips – seriously, they vanish faster than the salsa itself.
02 -
- If you overcrowd the chips on the baking sheet, they steam instead of crisp—trust me, it's worth baking in two batches if needed.
- I once skipped lining the pan and learned the hard way—melted sugar sticks fiercely, so don't forget the parchment.
03 -
- Slice apples and add lime juice right away to keep them from browning.
- Cut the tortilla chips evenly for perfect scooping – no one wants broken dippers!