This vibrant Fruit Salsa with Cinnamon Sugar Tortilla Chips is the ultimate refreshing snack that doubles as a light breakfast or a healthy dessert. Loaded with fresh berries, kiwi, and crisp apples, it offers a sweet twist on the classic chips and salsa combo that both kids and adults will crave.
Table of Contents
Why You Will Love This Recipe
You will love this Fruit Salsa with Cinnamon Sugar Tortilla Chips because it is incredibly versatile, serving as a wholesome snack, a brunch side, or a guilt-free dessert. The combination of tart Granny Smith apples and sweet berries creates a balanced flavor profile, while the homemade cinnamon sugar chips provide a satisfying crunch. It is also a fantastic way to encourage kids to eat more fruit in a fun and interactive way.
Ingredients
- 10 large flour tortillas (10-inch or burrito size)
- Non-stick cooking spray
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 Granny Smith apples, peeled and finely diced
- 1 fresh lemon, juiced
- 2 kiwis, peeled and finely diced
- 1 pound strawberries, hulled and finely diced
- 1/2 pound raspberries (optional)
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves (strawberry or raspberry)
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together the granulated sugar and ground cinnamon until they are evenly combined.
- Prepare the tortillas by working in batches of three. Lightly spray both sides of each tortilla with non-stick cooking spray and coat them generously with the cinnamon-sugar mixture on each side.
- Stack the three prepared tortillas and use a sharp knife or a metal pizza cutter to slice them into 12 even wedges. Repeat this process until all tortillas are prepared.
- Arrange the tortilla wedges in a single layer on an ungreased baking sheet and bake for 11 to 12 minutes, or until they are crisp and lightly golden brown.
- While the chips bake, peel and finely chop the apples. Place them in a large bowl and immediately toss them with two teaspoons of fresh lemon juice to prevent browning.
- Finely dice the strawberries and kiwis, then add them to the bowl with the apples and the raspberries.
- Add the brown sugar and the fruit preserves to the bowl with the fruit.
- Gently stir all the ingredients together, keeping in mind that the raspberries may break up slightly, which adds to the sauce-like consistency.
- Serve the salsa immediately at room temperature or refrigerate it to serve chilled.
Expert Tips / Pro Tips
For the best texture, take the time to dice all the fruit into very small, uniform pieces. This ensures that every scoop on a chip contains a little bit of every fruit variety. Using a metal pizza cutter is a pro secret for getting clean, sharp edges on your tortilla chips without tearing the dough. Additionally, if you want extra freshness, you can finely chop a few fresh mint leaves or basil to toss with the fruit just before serving.
This recipe is highly customizable based on seasonal availability. You can substitute the raspberries with blueberries or blackberries, or swap the kiwis for diced peaches or mangoes. If you do not have Granny Smith apples, diced pears make an excellent alternative with a softer texture. For a deeper flavor in the chips, try using brown sugar instead of white sugar to provide a subtle molasses undertone.
Serving Suggestions
While these cinnamon sugar chips are the traditional pairing, this Fruit Salsa with Cinnamon Sugar Tortilla Chips also tastes delicious as a topping for vanilla yogurt or morning oatmeal. You can serve it alongside a scoop of vanilla bean ice cream for a more indulgent dessert, or even use it as a fresh garnish for toasted pound cake or angel food cake.
Store any leftover fruit salsa in an airtight container in the refrigerator for up to two days. Note that the fruit will release more liquid the longer it sits, so it is best enjoyed within 24 hours. The cinnamon sugar tortilla chips should be stored in a sealed bag or container at room temperature to maintain their crunch. Freezing is not recommended for the salsa as the texture of the berries will become mushy upon thawing.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 275 kcal |
| Carbohydrates | 69 g |
| Protein | 3 g |
| Fat | 1 g |
| Fiber | 11 g |
| Sugar | 49 g |
| Vitamin C | 144 mg |
Fruit Salsa with Cinnamon Sugar Tortilla Chips
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together the granulated sugar and ground cinnamon until they are evenly combined.1/3 cup granulated sugar, 1 teaspoon ground cinnamon
- Prepare the tortillas by working in batches of three. Lightly spray both sides of each tortilla with non-stick cooking spray and coat them generously with the cinnamon-sugar mixture on each side.10 large flour tortillas, Non-stick cooking spray
- Stack the three prepared tortillas and use a sharp knife or a metal pizza cutter to slice them into 12 even wedges. Repeat this process until all tortillas are prepared.
- Arrange the tortilla wedges in a single layer on an ungreased baking sheet and bake for 11 to 12 minutes, or until they are crisp and lightly golden brown.
- While the chips bake, peel and finely chop the apples. Place them in a large bowl and immediately toss them with two teaspoons of fresh lemon juice to prevent browning.2 Granny Smith apples, 1 fresh lemon
- Finely dice the strawberries and kiwis, then add them to the bowl with the apples and the raspberries.2 kiwis, 1 pound strawberries, 1/2 pound raspberries
- Add the brown sugar and the fruit preserves to the bowl with the fruit.1 tablespoon brown sugar, 3 tablespoons fruit preserves
- Gently stir all the ingredients together, keeping in mind that the raspberries may break up slightly, which adds to the sauce-like consistency.
- Serve the salsa immediately at room temperature or refrigerate it to serve chilled.
Notes
Frequently Asked Questions
Can I make the chips ahead of time?
Yes, you can bake the cinnamon sugar tortilla chips a day in advance. Just ensure they are completely cool before storing them in an airtight container or a zip-top bag to keep them from getting stale.
How do I keep the fruit salsa from getting too watery?
Fruit naturally releases juices once cut and mixed with sugar. To minimize this, dice the fruit just before you plan to serve it and avoid stirring too vigorously. If there is excess liquid after storage, you can gently drain a bit of it off before serving.
Can I use corn tortillas instead of flour?
While you can use corn tortillas, flour tortillas are highly recommended for this specific recipe. Flour tortillas have a lighter, more pastry-like texture when baked, which complements the sweet fruit much better than the earthy flavor of corn.