Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe
This fruit salsa with cinnamon sugar tortilla chips is a fresh, colorful, and deliciously sweet treat. Loaded with juicy fruit and paired with crispy, cinnamon-sugar coated chips, it’s perfect for parties, snacks, or light desserts. Easy to make and always a crowd favorite!
Equipment
- Cutting board and sharp knife
- Mixing bowl
- Baking sheet
- Pastry brush
- Oven
Ingredients
- Assorted fresh fruit (strawberries, kiwi, apples, mango, pineapple, etc.)
- Citrus juice (lime or orange)
- Optional fresh mint
- Flour or whole wheat tortillas
- Butter or coconut oil
- Cinnamon sugar mixture
Instructions
- Prepare Salsa: Dice fruit into small, uniform pieces. Toss with citrus juice and optional mint. Chill until serving.
- Make Chips: Brush tortillas with melted butter or coconut oil. Sprinkle with cinnamon sugar. Cut into wedges.
- Bake: Arrange wedges on a baking sheet in a single layer. Bake at 350°F (175°C) for 8–10 minutes until crisp and golden.
- Serve: Place salsa in a bowl and surround with chips. Garnish with mint or lime zest.
- Expert Tip: Bake chips until fully crisp—undercooking leaves them soft.
Notes
- Choose firm, ripe fruit for best texture.
- Chill salsa before serving for maximum freshness.
- Whole wheat tortillas add fiber and a nutty flavor.
- Reduce sugar for a lighter version; citrus juice balances sweetness.
- Salsa keeps for 2–3 days in the fridge; chips stay crisp for 2 days in an airtight container.
- Avoid freezing fruit salsa—it alters texture.