Fruit Salsa with Cinnamon Sugar Tortilla Chips – Easy Fruit Salsa Recipe
This Fruit Salsa with Cinnamon Sugar Tortilla Chips is an easy fruit salsa recipe made with fresh fruit and sweet crispy chips—perfect for parties, snacks, or summer desserts.
Equipment
- Cutting board & knife
- Mixing bowl
- Baking sheet
- Parchment paper
- Small saucepan or microwave for butter
Ingredients
Fruit Salsa:
- 1 cup strawberries, diced
- 1 kiwi, peeled and diced
- 1 apple, diced
- 1 cup pineapple, diced
- 1 cup mango, diced
- Juice of 1 lemon or lime
Cinnamon Sugar Chips:
- 6 flour tortillas (or gluten‑free alternative)
- 3 tbsp melted butter (or vegan substitute)
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prep Fruit: Dice all fruit into small, uniform pieces. Toss together in a mixing bowl with lemon or lime juice. Chill for 30 minutes.
- Make Chips: Cut tortillas into wedges. Brush with melted butter, then sprinkle with cinnamon sugar.
- Bake: Arrange wedges on parchment‑lined baking sheet. Bake at 350°F for 10–12 minutes until golden and crisp. Cool completely.
- Serve: Place salsa in a bowl and surround with chips. Garnish with mint leaves if desired.
Notes
- Variations: Try tropical (mango, pineapple, coconut), berry medley, or fall apple‑cinnamon versions.
- Storage: Salsa keeps in fridge up to 3 days; chips stay crisp in airtight container for 2–3 days.
- Healthier Options: Use whole wheat tortillas, reduce sugar, or swap butter for coconut oil.
- Pairings: Serve with yogurt, whipped cream, or vanilla ice cream for extra indulgence.