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
Scale
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
