If you’re looking for a bright, downright addictive snack or party appetizer, Fruit Salsa & Cinnamon Chips is your ticket to instant smiles. Bursting with colorful, juicy diced fruit all wrapped up in a sweet, zesty salsa and paired with crispy, cinnamon-dusted chips, this playful treat turns any day into a celebration. Whether you serve it poolside in summer or as a festive winter dessert, there’s irresistible magic in every bite of this Fruit Salsa & Cinnamon Chips that both kids and adults simply can’t get enough of!
Ingredients You’ll Need
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Fruit Salsa:
- 2 kiwis, peeled and diced
- 2 golden delicious apples, peeled and diced
- 1 cup strawberries, diced
- 1/2 cup raspberries
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves (such as strawberry or raspberry)
Cinnamon Chips:
- 10 flour tortillas
- 1/4 cup melted butter
- 1/3 cup cinnamon sugar
How to Make Fruit Salsa & Cinnamon Chips
Step 1: Prep the Fruit Salsa
Start by gathering your freshest kiwis, apples, strawberries, and raspberries. Peel and dice the kiwis and apples for a consistent texture—bite-sized cubes work best. Hull and dice the strawberries. In a medium bowl, gently mix all the fruit with the white sugar, brown sugar, and fruit preserves. This quick blend brings out the fruits’ natural juices and makes the salsa glisten with flavor. Set aside, or cover and chill in the fridge so the flavors can mingle while you tackle the chips.
Step 2: Make and Cut the Cinnamon Chips
Grab your 10 flour tortillas and brush each one on both sides with melted butter, using a pastry brush for even coverage. Once coated, stack up a few tortillas and cut them into wedges—think pizza slices, about 6-8 chips per tortilla. This makes perfect dippers for your salsa, sturdy and golden once baked.
Step 3: Season and Bake the Chips
Arrange your tortilla wedges in a single layer on lined or ungreased baking sheets. Now, sprinkle each wedge generously with cinnamon sugar. Don’t skimp—this is where the magic happens! Slide the trays into a preheated oven at 350°F (175°C) and bake for 8-10 minutes, until they’re just crisp and lightly golden. Let them cool on the trays for max crunch.
Step 4: Chill and Serve
While your chips cool, give the fruit salsa a gentle stir. Let it hang out in the fridge for at least 15 minutes (or up to a couple hours, if you’d like). This quick chill lets the flavors blend, so every scoop is zesty, juicy, and fabulously bright. Serve the chilled salsa in a pretty bowl alongside your golden, crispy cinnamon chips for the perfect party snack!
How to Serve Fruit Salsa & Cinnamon Chips
Garnishes
Sprinkle your Fruit Salsa & Cinnamon Chips with a little extra finely minced mint or a squeeze of fresh lime juice just before serving. These finishing touches not only make the platter look irresistible, they also add fresh aroma and a sprightly zip that brings all the flavors to life.
Side Dishes
Fruit Salsa & Cinnamon Chips is fantastic as a standalone treat, but it also pairs beautifully with creamy dips (like vanilla Greek yogurt or whipped cream) and light sparkling drinks. For a more indulgent spread, add bowls of chocolate sauce or a scoop of vanilla ice cream on the side. Talk about stealing the show!
Creative Ways to Present
Go beyond the usual chip-and-dip bowl setup by layering the salsa into mini dessert cups with a cinnamon chip tucked in for a playful, portable version. You can also serve the chips in a big basket lined with colorful napkins and pile the salsa inside a hollowed orange or pineapple for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (it’s rare!), keep the fruit salsa and cinnamon chips separate for best results. Store the salsa in an airtight container in the fridge, making sure to enjoy it within 1–2 days for best flavor and texture—the fruit is freshest during that window.
Freezing
Freezing isn’t recommended for the fruit salsa since the fruit can become mushy and lose its bright flavor after thawing. However, you can definitely freeze any extra cinnamon chips in a zip-top bag. Just make sure they’re completely cool and dry before sealing them up!
Reheating
If your cinnamon chips lose a little crispness, you can refresh them by popping them back in a 300°F (150°C) oven for 3-5 minutes. Let them cool before serving. The fruit salsa, however, is best enjoyed straight from the fridge—no reheating needed!
FAQs
Can I swap out fruits in the salsa?
Absolutely! The beauty of Fruit Salsa & Cinnamon Chips is its flexibility. Try mangoes, blueberries, peaches, or pineapple depending on what’s in season or on hand. Just keep the pieces small and roughly uniform for easy scooping.
Can I make this ahead for a party?
Yes! Make the salsa a few hours in advance and keep it chilled. The cinnamon chips can be baked up to two days ahead—just let them cool completely before storing in an airtight container so they stay crispy.
Is there a healthier version?
You bet! Swap regular flour tortillas for whole wheat ones and use less sugar, or opt for coconut oil instead of butter for brushing the chips. The recipe is naturally vegetarian and full of fresh fruit, so it’s already a feel-good treat.
Do I need to peel the apples?
For the smoothest, freshest look and bite, peeling the apples is a good idea, but if you love a little extra texture (and more fiber!), feel free to leave the skin on—especially if you’re using organic apples.
Can I use a different kind of fruit preserve?
Definitely. Strawberry and raspberry are scrumptious, but feel free to try apricot, peach, or even mixed berry preserves. They’ll all add a lovely depth and subtle sweetness that ties the fruit salsa together perfectly.
Final Thoughts
There’s something truly special about making and sharing Fruit Salsa & Cinnamon Chips. It’s easy, crowd-pleasing, endlessly versatile, and packed with joyous flavors and textures that brighten any table. Grab those fresh fruits, whip up a batch, and let the compliments roll in—you’ll be the star of your next gathering!
Print
Fruit Salsa & Cinnamon Chips Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Fruit Salsa & Cinnamon Chips recipe is a delightful combination of fresh fruits with crispy, sweet cinnamon tortilla chips. Perfect for parties or as a healthy summer snack, this vegetarian dish is sure to be a hit with everyone!
Ingredients
Fruit Salsa:
- 2 kiwis, peeled and diced
- 2 golden delicious apples, peeled and diced
- 1 cup strawberries, diced
- 1/2 cup raspberries
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves (such as strawberry or raspberry)
Cinnamon Chips:
- 10 flour tortillas
- 1/4 cup melted butter
- 1/3 cup cinnamon sugar
Instructions
- Prepare Fruit Salsa: In a medium bowl, gently mix together the kiwis, apples, strawberries, raspberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes to let the flavors blend.
- Make Cinnamon Chips: Meanwhile, brush both sides of each tortilla with melted butter and cut them into wedges using a pizza cutter or knife. Arrange the tortilla wedges in a single layer on a baking sheet. Sprinkle generously with cinnamon sugar.
- Bake: Bake for 8 to 10 minutes at 350°F (175°C) or until crisp and lightly golden. Let chips cool before serving.
- Serve: Serve the chilled fruit salsa with the cinnamon chips for dipping.
Notes
- This salsa is best served fresh but can be made a few hours ahead.
- You can swap fruits depending on the season—mango, blueberries, or peaches work great.
- For a healthier twist, use whole wheat tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
