Fruit Salsa With Cinnamon Sugar Chips (Printable)

Vibrant fresh fruit salsa paired with crispy cinnamon-sugar tortilla chips for dipping.

# What You Need:

→ Fruit Salsa

01 - 1 cup strawberries, hulled and finely diced
02 - 1 cup kiwi, peeled and finely diced
03 - 1 cup pineapple, finely diced
04 - 1 cup mango, peeled and finely diced
05 - 1 small apple, peeled, cored, and finely diced
06 - 1 tablespoon fresh lime juice
07 - 2 teaspoons honey (or agave syrup for vegan option)
08 - 1 tablespoon fresh mint, finely chopped (optional)

→ Cinnamon Sugar Tortilla Chips

09 - 6 large flour tortillas
10 - 3 tablespoons unsalted butter, melted (or plant-based butter for vegan option)
11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon

# How To Cook:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a large bowl, combine strawberries, kiwi, pineapple, mango, and apple. Add lime juice, honey, and mint (if using). Gently toss to combine. Chill in the refrigerator while you prepare the chips.
03 - Brush both sides of each tortilla with melted butter. In a small bowl, mix the sugar and cinnamon. Sprinkle the cinnamon-sugar mixture evenly over both sides of the tortillas.
04 - Stack the tortillas and cut them into wedges (like a pizza), making 8 triangles per tortilla.
05 - Arrange the tortilla wedges in a single layer on the prepared baking sheets. Bake for 8-10 minutes, flipping halfway through, until golden brown and crisp. Let cool completely.
06 - Serve the chilled fruit salsa with the cinnamon sugar tortilla chips for dipping.

# Expert Tips:

01 -
  • The contrast between cool, juicy fruit and warm, crispy cinnamon chips is absolutely addictive
  • It disappears faster than any appetizer Ive ever served, and people always ask for the recipe
02 -
  • Dice everything the same size so each bite gives you all the fruits in one spoonful
  • The chips must cool completely before serving or they will be chewy instead of crispy
03 -
  • If your chips are not crisping up, bake them an extra two minutes but watch closely so they do not burn
  • Room temperature fruit releases more juices and creates a better salsa consistency than cold fruit straight from the refrigerator

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