Fruit Salsa with Cinnamon Sugar Tortilla Chips – Sweet Party Snack
Fresh, sweet, and irresistible—this fruit salsa with cinnamon sugar tortilla chips is the ultimate party snack. With juicy strawberries, tangy kiwi, and tropical pineapple paired with crispy, golden chips dusted in cinnamon sugar, it’s a fun and colorful recipe perfect for summer gatherings, potlucks, or family nights.
Equipment
- Mixing bowls
- Knife and cutting board
- Baking sheet or air fryer
- Pastry brush
- Citrus juicer
Ingredients
- 1 cup strawberries, diced
- 2 kiwi, peeled and diced
- 1 cup pineapple, diced
- 1 mango, diced
- 1 tbsp lemon or lime juice
- 2 tbsp honey (optional)
- 6 flour tortillas (or corn tortillas)
- 2 tbsp melted butter
- ¼ cup sugar
- 1 tsp cinnamon
- Optional garnish: fresh mint, chocolate drizzle
- Pro Tip: Use ripe, seasonal fruit for the best flavor and texture.
Instructions
- Prep Fruit: Wash, peel, and dice fruits evenly into small cubes.
- Mix Salsa: Combine fruit in a bowl. Add citrus juice and optional honey. Stir gently. Chill for 30 minutes.
- Make Chips: Cut tortillas into wedges. Brush lightly with melted butter. Sprinkle with cinnamon sugar.
- Bake or Air Fry: Bake at 350°F (175°C) for 8–10 minutes, or air fry until golden and crisp.
- Serve: Pair chilled salsa with warm chips. Garnish with mint or drizzle chocolate if desired.
- Important Tip: Let salsa chill before serving to allow flavors to meld.
Notes
- Swap fruits seasonally—berries in summer, apples or pears in fall.
- Flour tortillas yield softer chips; corn tortillas give rustic crunch.
- Reduce sugar for a lighter version, or use whole wheat tortillas for extra fiber.
- Salsa lasts 1–2 days refrigerated; chips stay crisp in an airtight container for 3 days.
- Great for parties, brunch, or as a light dessert with ice cream or yogurt.