Fruit Salsa With Cinnamon Chips (Printable)
Fresh diced fruit blend with crispy cinnamon-sugar tortilla chips for dipping
# What You’ll 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
08 - 1 tablespoon fresh mint, finely chopped
→ Cinnamon Sugar Tortilla Chips
09 - 6 large flour tortillas
10 - 3 tablespoons unsalted butter or plant-based butter, melted
11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon
# How to Prepare:
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 or agave, and mint if using. Gently toss to combine. Refrigerate while preparing chips.
03 - Brush both sides of each tortilla with melted butter. In a small bowl, mix sugar and cinnamon. Sprinkle cinnamon-sugar mixture evenly over both sides of the tortillas.
04 - Stack tortillas and cut into wedges, making 8 triangles per tortilla.
05 - Arrange tortilla wedges in a single layer on prepared baking sheets. Bake for 8 to 10 minutes, flipping halfway through, until golden brown and crisp. Let cool completely.
06 - Serve chilled fruit salsa with cinnamon sugar tortilla chips for dipping.
# Expert Advice:
01 -
- The contrast between warm, crispy chips and cool, refreshing fruit creates an addictive texture combination
- Its a crowd-pleasing appetizer that feels fancy but comes together in under 30 minutes
02 -
- Overcrowding the baking sheet leads to soggy chips, so work in batches if needed
- The fruit salsa tastes best after sitting for at least an hour, so make it ahead
03 -
- Cut all fruit pieces to the same size for the most cohesive eating experience
- Room temperature tortillas absorb the butter mixture more evenly than cold ones