Introduction

This refreshing fruit salsa pairs perfectly with crispy cinnamon sugar tortilla chips, making it a delightful and colorful snack or dessert. It’s quick to prepare and combines sweet and tangy flavors with a hint of warm cinnamon. Perfect for sharing at gatherings or enjoying as a light treat.

Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe - Recipe Image

Ingredients

10 10″ flour tortillas
Non-stick cooking spray
1/3 cup sugar
1 tsp cinnamon
2 Granny Smith apples
1 lemon
2 kiwis
1 lb strawberries
1/2 lb raspberries (optional)
1 tbsp brown sugar
3 tbsp preserves (strawberry or raspberry)

Instructions

Step 1: In a small bowl, stir together the cinnamon and sugar, then set the mixture aside.
Step 2: Working with three tortillas at a time, lightly spray each side with non-stick cooking spray. Sprinkle both sides generously with the cinnamon sugar mixture. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat until all tortillas are coated and cut.
Step 3: Arrange the tortilla wedges in a single layer on an ungreased baking sheet. Bake in a preheated oven at 350°F (175°C) for 11-12 minutes or until crisp and golden.
Step 4: Peel and finely chop the apples. Drizzle with two teaspoons of lemon juice and toss to coat evenly to prevent browning.
Step 5: Finely dice the strawberries and kiwis. Gently combine them with the apples, brown sugar, preserves, and raspberries if using. The raspberries may break down slightly, which adds to the texture and flavor.
Step 6: Serve the fruit salsa with the warm or cooled cinnamon sugar chips. The salsa can be enjoyed at room temperature or chilled.

Tips & Variations

For extra crunch, sprinkle a little more cinnamon sugar on the chips immediately after baking while they’re still warm.
Swap Granny Smith apples for softer pears for a different texture and sweetness.
Add a splash of orange juice or zest to the salsa for a citrusy twist.
Use gluten-free tortillas to make this recipe suitable for gluten intolerance.

Storage

Store the fruit salsa in an airtight container and refrigerate for up to 2 days. Keep the cinnamon sugar tortilla chips in a separate airtight container at room temperature to maintain their crispness. Reheat chips briefly in the oven at 300°F (150°C) if they lose crunchiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits in the salsa?

Yes, you can substitute or add fruits like mango, pineapple, or blueberries based on your preference and seasonal availability. Just ensure they are finely chopped to match the salsa’s texture.

How do I keep the tortilla chips crisp?

Store the chips separately from the salsa in an airtight container at room temperature. Avoid storing them in the refrigerator where moisture can soften them. If they get soft, re-crisp them in the oven for a few minutes before serving.

Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe

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★★★★★

4.4 from 68 reviews

This vibrant and refreshing Fruit Salsa with Cinnamon Sugar Tortilla Chips is a delightful twist on traditional salsa, combining fresh chopped fruits with a sweet, spiced chip for a perfect snack or dessert. The crispy cinnamon sugar-coated tortilla chips complement the juicy apple, kiwi, strawberry, and optional raspberry salsa, making it a fun and healthy treat to share.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cinnamon Sugar Tortilla Chips

10 10″ flour tortillas
Non-stick cooking spray
1/3 cup sugar
1 tsp cinnamon

For the Fruit Salsa

2 Granny Smith apples
1 lemon (for juice)
2 kiwis
1 lb strawberries
1/2 lb raspberries (optional)
1 tbsp brown sugar
3 tbsp preserves (strawberry or raspberry)

Instructions

Prepare the cinnamon sugar mixture: In a small bowl, thoroughly mix the cinnamon and sugar together. Set this mixture aside for later use in coating the tortilla chips.
Coat and cut the tortillas: Take three tortillas at a time, spray both sides lightly with non-stick cooking spray, then sprinkle the cinnamon sugar mixture generously over each side. Stack the coated tortillas and cut into 12 wedges with a pizza cutter. Repeat this process for all tortillas.
Bake the tortilla chips: Arrange the coated tortilla wedges on an ungreased baking sheet in a single layer. Bake in a preheated oven at 350°F (175°C) for 11-12 minutes, or until the chips are crisp and golden.
Prepare the fruit salsa base: Peel and finely chop the Granny Smith apples. Immediately squeeze two teaspoons of lemon juice over the diced apples to prevent browning, and toss to coat evenly.
Chop the remaining fruits and combine: Finely dice the strawberries and kiwis. Gently fold these together with the apples and, if using, the raspberries. Add the brown sugar and preserves, mixing carefully to maintain some texture, as the raspberries may break up slightly.
Serve and store: The fruit salsa can be enjoyed at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

Using Granny Smith apples provides a tart contrast that balances the sweetness of the other fruits.
Raspberries are optional; they add a burst of color and flavor but may cause the salsa to be juicier.
For a crispier chip, spread the tortilla wedges in a single layer without overlapping before baking.
The salsa can be customized with additional fruits like mango or blueberries if desired.
This recipe makes a great healthy snack or party appetizer, perfect for kids and adults alike.

Keywords: fruit salsa, cinnamon sugar tortilla chips, healthy snack, fruit dessert, easy appetizer, baked chips, fresh fruit salsa