Fruit Salsa Cinnamon Sugar Chips (Printable)
Bright fruit salsa with crunchy cinnamon-sugar tortilla chips — easy, fresh, and ideal for summer gatherings.
# What You Need:
→ Fruit Salsa
01 - 1 cup strawberries, hulled and diced
02 - 1 cup pineapple, diced
03 - 1 cup kiwi, peeled and diced
04 - 1/2 cup blueberries
05 - 1 medium apple, peeled and finely diced
06 - 2 tablespoons fresh lime juice
07 - 1 tablespoon honey or maple syrup
08 - 2 tablespoons fresh mint, finely chopped (optional)
→ Cinnamon Sugar Tortilla Chips
09 - 6 (8-inch) flour tortillas
10 - 4 tablespoons unsalted butter, melted
11 - 1/3 cup granulated sugar
12 - 1 tablespoon ground cinnamon
# How-To:
01 - Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
02 - In a medium mixing bowl, gently combine strawberries, pineapple, kiwi, blueberries, diced apple, fresh lime juice, honey or maple syrup, and optional mint. Mix well and refrigerate until ready to serve.
03 - In a small bowl, blend granulated sugar and ground cinnamon until thoroughly combined.
04 - Brush both sides of each flour tortilla with melted unsalted butter. Sprinkle the cinnamon sugar mixture evenly over both sides.
05 - Stack the coated tortillas and cut into wedges, similar to slicing a pizza. Arrange the tortilla pieces in a single layer on the prepared baking sheets.
06 - Bake the coated tortilla wedges for 8 to 10 minutes, flipping once halfway through, until golden and crisp. Remove from oven and allow to cool completely.
07 - Present the fruit salsa in a serving bowl surrounded by the cinnamon sugar tortilla chips for dipping.
# Expert Advice:
01 -
- It feels almost too fun to be so simple, with flavors that make you want to dip again and again.
- You can swap in your favorite in-season fruits or make it vegan without any fuss at all.
02 -
- The first time I cut the tortillas too thick, they didn’t crisp and were disappointingly chewy—thinness really does matter.
- Chilling the salsa lets the flavors meld, making everything taste brighter and more complex.
03 -
- Letting the salsa chill for at least 15 minutes deepens the flavors, so don’t rush it if you can help it.
- Stacking and slicing all the tortillas at once saves time and keeps chip sizes uniform.