Fruit Salsa with Cinnamon Sugar Tortilla Chips

Looking for a delightful and healthy snack that doubles as a breakfast or dessert? This Fruit Salsa with Cinnamon Sugar Tortilla Chips recipe offers a vibrant explosion of fresh fruit flavors perfectly complemented by sweet, crunchy tortilla chips. It’s a crowd-pleaser that’s as fun to make as it is to eat!

Why You Will Love This Recipe

This recipe is a winner for so many reasons! The combination of sweet, tangy fruit salsa with the warm, cinnamon-spiced crunch of homemade tortilla chips is simply irresistible. It’s a fantastic way to use fresh seasonal fruit and offers a lighter, healthier alternative to traditional desserts. Plus, it’s incredibly versatile, making it perfect for picky eaters and adventurous palates alike. The bright colors and fresh flavors make it a visually appealing dish that’s sure to impress.

Ingredients

For the Cinnamon Sugar Tortilla Chips:

• 10 10-inch flour tortillas
• Non-stick cooking spray
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

For the Fruit Salsa:

• 2 Granny Smith apples
• 1 lemon
• 2 kiwis
• 1 pound strawberries
• 1/2 pound raspberries (optional)
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves (strawberry or raspberry)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). 2. In a small bowl, whisk together the granulated sugar and cinnamon until well combined. Set aside. 3. Working with three tortillas at a time, lightly spray one side of a tortilla with non-stick cooking spray. Sprinkle generously with the cinnamon-sugar mixture. Flip the tortilla and repeat on the other side. 4. Stack the prepared tortillas together. Using a sharp knife or a pizza cutter, cut the stacked tortillas into 12 wedges. 5. Repeat steps 3 and 4 until all tortillas are prepared. 6. Arrange the tortilla wedges in a single layer on an ungreased baking sheet. 7. Bake for 11-12 minutes, or until the chips are crisp and lightly golden brown. Let them cool on the baking sheet. 8. While the chips are baking or cooling, prepare the fruit salsa. Peel and finely chop the apples. 9. Place the chopped apples in a medium bowl. Squeeze the juice from the lemon over the apples and toss to coat. This will prevent browning. 10. Finely dice the strawberries and kiwis. Add them to the bowl with the apples. 11. Gently add the raspberries (if using) to the bowl with the other fruit. 12. Add the brown sugar and fruit preserves to the fruit mixture. 13. Gently stir all the ingredients together to combine.

Expert Tips / Pro Tips

For the crispiest chips, ensure the tortillas are spread in a single layer on the baking sheet and don’t overcrowd the pan. A metal pizza cutter is excellent for achieving clean, even wedges. When making the fruit salsa, dicing the fruit finely ensures you get a little bit of every flavor in each bite. Don’t overmix the salsa once the raspberries are added, as they can break down easily.

Feel free to get creative with the fruit! Blueberries, blackberries, diced peaches, or diced pears can be used in place of or in addition to the fruits listed. If you don’t have lemon juice, lime juice can also be used to prevent the apples from browning and add a touch of zest. For the preserves, any berry flavor will work, or you could even try a different fruit jam.

Serving Suggestions

Serve the warm or cooled cinnamon sugar tortilla chips alongside the fresh fruit salsa. This dish is perfect as a light breakfast, a delightful brunch item, a healthy snack, or a refreshing dessert. It also pairs wonderfully with a dollop of Greek yogurt or a light dusting of powdered sugar.

Store any leftover fruit salsa in an airtight container in the refrigerator for up to two days. Keep in mind that the fruit will release more liquid over time, making the salsa saucier. Store leftover cinnamon sugar tortilla chips in an airtight container at room temperature for up to three days. They may lose some of their crispness over time. This recipe is best enjoyed fresh and is not recommended for freezing.

Nutrition Information

The following nutrition information is an estimate and can vary based on ingredients and portion sizes.

FAQ

Can I use corn tortillas instead of flour tortillas?

While flour tortillas tend to be more pliable and yield a better texture for these chips, you can experiment with corn tortillas. They might be a bit more brittle and may require a slightly shorter baking time.

How can I make the fruit salsa sweeter?

You can increase the amount of brown sugar or preserves used in the salsa. Alternatively, you can add a touch of honey or maple syrup for added sweetness.

Can I make this recipe ahead of time?

The fruit salsa can be made a few hours in advance and kept chilled. The tortilla chips are best made closer to serving time for maximum crispness, but they can be stored at room temperature for a day.

What other fruits work well in this salsa?

Other great additions include blueberries, blackberries, diced mango, pineapple, or even finely diced pear.

My apples are browning too quickly, what can I do?

Ensure you toss the diced apples with the lemon juice immediately after chopping. If you are preparing the salsa further in advance, you can submerge the apples in a bowl of water with a tablespoon of lemon juice while you prepare the other ingredients.

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Sweet fruit salsa gets paired with cinnamon and sugar tortilla chips for a light dessert or breakfast treat. Loaded with diced apples, kiwi, strawberries and raspberries, you’ll feel good about serving this healthy snack option to your hungry kids and they’ll be begging you for more!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Calories: 275

Ingredients Method Notes

Ingredients

  

For the Chips

• 10 10″ flour tortillas
• non stick cooking spray
• 1/3 cup sugar
• 1 tsp cinnamon

For the Fruit Salsa

• 2 Granny Smith apples peeled and finely chopped
• 1 lemon juiced (about 2 tsp)
• 2 kiwis peeled and finely diced
• 1 lb strawberries finely diced
• 1/2 lb raspberries optional, gently mashed
• 1 tbsp brown sugar
• 3 tbsp preserves strawberry or raspberry

Method

 

Instructions

1. For the chips: In a small bowl, stir the cinnamon & sugar together to combine and set it aside.
2. Working with three tortillas at a time, spray each side lightly with cooking spray and then sprinkle generously with cinnamon and sugar on each side.
3. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat until all tortillas are done.
4. Place the prepared chips on an ungreased baking sheet and bake at 350 degrees F (175 degrees C) for 11-12 minutes, or until crisp and lightly golden brown.
5. For the fruit salsa: Peel and finely chop the apples. Squeeze lemon juice over the diced apples and toss to coat.
6. Finely dice the strawberries and the kiwis. Add them to a bowl with the diced apples and raspberries (if using).
7. Add the brown sugar and preserves to the bowl with the fruit and gently stir to combine all the ingredients. The raspberries may break up some, which is okay.
8. Serve the salsa immediately at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

Feel free to switch up the fruit blend you use. You could use blueberries or blackberries in place of the raspberries or sub diced peaches for the kiwi. Diced pears would even be yummy in place of the apples. This is the time to really dice the fruit finely. You want to be able to get little bits of every kind in each bite. For extra freshness, you could chop some mint leaves or even fresh basil to toss with the fruit.