If you are looking for a refreshing snack that bursts with vibrant flavors and delightful textures, this Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe is an absolute winner. Juicy apples, sweet strawberries, tangy kiwis, and optional raspberries come together in a colorful salsa that’s perfectly balanced with a touch of lemon. Paired with crispy homemade cinnamon sugar tortilla chips, this dish is a flavor explosion that’s as fun to make as it is to eat. Whether you’re hosting a casual gathering or craving a lively treat, this recipe is guaranteed to brighten your day.
Ingredients You’ll Need
These simple but essential ingredients bring together a beautiful harmony of sweet, tart, and spice, ensuring every bite delivers a mix of tastes, colors, and textures that will wow your taste buds.
- 10 10″ flour tortillas: The base for crispy, crunchy chips that soak up cinnamon sugar perfectly.
- Non-stick cooking spray: Keeps the chips light and prevents sticking while baking.
- 1/3 cup sugar: Adds sweetness to the cinnamon mixture for that classic treat flavor.
- 1 tsp cinnamon: Brings warm spice to the chips, elevating simple tortillas into a delicious snack.
- 2 granny smith apples: Tart and firm apples add a crisp texture and bright flavor to the salsa.
- 1 lemon: The juice keeps apples from browning and adds a refreshing citrus zing.
- 2 kiwis: Their tangy sweetness and vibrant green color create a stunning salsa contrast.
- 1 lb strawberries: Sweet and juicy strawberries bring body and depth to the fruit mixture.
- 1/2 lb raspberries (optional): Soft and slightly tart berries that add bursts of flavor and a lovely pink hue.
- 1 tbsp brown sugar: Adds a subtle molasses depth to the fruit salsa’s flavor profile.
- 3 tbsp preserves (strawberry or raspberry): Helps bind the salsa while boosting its sweetness and fruitiness.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe
Step 1: Prepare the Cinnamon Sugar Mixture
Begin by combining the sugar and cinnamon in a small bowl. This simple blend will coat your tortilla chips with just the right balance of sweetness and spice, making them absolutely irresistible.
Step 2: Make the Cinnamon Sugar Tortilla Chips
Take three tortillas at a time and lightly spray both sides with non-stick cooking spray. Sprinkle the cinnamon sugar mixture generously on each side, then stack the tortillas and cut them into 12 wedges using a pizza cutter. Repeat this process with all the tortillas to prepare your chips for baking.
Step 3: Bake Until Crisp
Lay the prepared chips on an ungreased baking sheet in a single layer and bake in a preheated 350 degrees Fahrenheit oven for 11 to 12 minutes. Keep an eye on them to achieve a perfect crispness without burning—this is when their delightful crunch develops.
Step 4: Chop Up the Fruit
Peel and finely dice the granny smith apples. Toss the diced apples with two teaspoons of freshly squeezed lemon juice to keep them from browning and to add a zesty brightness. Next, finely dice the strawberries and kiwis, and if you’re using raspberries, gently fold them in, knowing some may break up and add a lovely color splash to the salsa.
Step 5: Combine the Fruit Salsa
In a bowl, gently mix together the diced fruit along with the brown sugar and preserves. The preserves help bind the mixture while introducing a uniform sweetness that pulls all the bright flavors together beautifully. You can enjoy this salsa immediately at room temperature or chill it for a cool, refreshing twist.
How to Serve Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe
Garnishes
To elevate your presentation, sprinkle a few fresh mint leaves over the fruit salsa just before serving. This adds a pop of green color and a fresh herbal note that pairs wonderfully with the sweet and spicy flavors.
Side Dishes
This Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe shines as a standalone snack but can also accompany creamy desserts like vanilla ice cream or a dollop of whipped cream for an indulgent treat that balances freshness and richness.
Creative Ways to Present
Serve the salsa in small clear glass jars or individual bowls for a charming touch at parties. You can also spread the salsa over cream cheese on a platter, surrounding it with the chips for a delightful appetizer twist that friends will rave about.
Make Ahead and Storage
Storing Leftovers
Store any unused fruit salsa in an airtight container in the refrigerator for up to 3 days. The chips are best kept separate in a resealable bag to preserve their crispness and prevent them from getting soggy.
Freezing
While the tortilla chips do not freeze well, the fruit salsa can be frozen in a sealed container for up to one month. Keep in mind the texture of the fruit may change slightly after thawing, so thaw it in the refrigerator and stir gently before serving.
Reheating
There’s no need to reheat the fruit salsa—serve it chilled or at room temperature. For the chips, if they have lost some crispness, a quick 3-5 minute warm-up in a 300-degree oven will restore their crunch wonderfully.
FAQs
Can I use other fruits in this Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe?
Absolutely! Feel free to substitute or add fruits like peaches, mangoes, or blueberries based on what’s fresh and available. The key is balancing sweet and tart fruits to maintain that lively salsa flavor.
Are there alternatives to flour tortillas for the chips?
Yes, you can try corn tortillas for a slightly different texture and flavor. Just keep in mind that baking times might vary as corn tortillas tend to crisp up faster.
How long can I keep the cinnamon sugar chips fresh?
When stored in an airtight container at room temperature, the chips remain crisp for up to 2 days. Beyond that, they may start to soften, so it’s best to enjoy them fresh.
Is the lemon juice necessary in the fruit salsa?
Lemon juice is essential for keeping the apples from browning and adding a hint of acidity that brightens the overall flavor of the salsa.
Can I make this recipe vegan?
This Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe is naturally vegan as long as you check that your preserves do not contain gelatin or other animal-derived ingredients.
Final Thoughts
I truly believe this Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe is your new go-to for a fresh, fun, and flavorful snack. It’s simple enough for a weekday treat but special enough to bring to any get-together. Give it a try and enjoy the wonderful medley of sweet, tart, and spicy flavors that will leave everyone asking for more!
PrintFruit Salsa with Cinnamon Sugar Tortilla Chips Recipe
This vibrant Fruit Salsa with Cinnamon Sugar Tortilla Chips is a delightful and refreshing dessert perfect for sharing. Sweet, tangy fruit salsa pairs beautifully with crispy, cinnamon-sugar coated baked tortilla chips, offering a fun and easy treat that can be enjoyed chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cinnamon Sugar Tortilla Chips:
- 10 10″ flour tortillas
- Non-stick cooking spray
- 1/3 cup sugar
- 1 teaspoon cinnamon
For the Fruit Salsa:
- 2 Granny Smith apples
- 1 lemon (for 2 teaspoons juice)
- 2 kiwis
- 1 lb strawberries
- 1/2 lb raspberries (optional)
- 1 tablespoon brown sugar
- 3 tablespoons preserves (strawberry or raspberry)
Instructions
- Prepare Cinnamon Sugar Mixture: In a small bowl, stir together the cinnamon and sugar until well combined, then set aside for use on the tortillas.
- Coat the Tortillas: Working with three tortillas at a time, lightly spray each side with non-stick cooking spray. Generously sprinkle the cinnamon sugar mixture on both sides. Stack the tortillas and cut into 12 wedges using a pizza cutter. Repeat this process until all tortillas are coated and cut.
- Bake the Tortilla Chips: Arrange the prepared tortilla wedges on an ungreased baking sheet in a single layer. Bake in a preheated oven at 350°F (175°C) for 11-12 minutes, or until the chips are crisp and golden. Remove and let cool.
- Prepare the Fruit Salsa – Apples: Peel and finely chop the Granny Smith apples. Immediately toss with about 2 teaspoons of freshly squeezed lemon juice to prevent browning.
- Prepare the Fruit Salsa – Other Fruits: Finely dice the strawberries and kiwis. Gently combine all the fruits including the apples and raspberries (if using) in a mixing bowl, noting that raspberries will naturally break down slightly, adding texture and flavor.
- Sweeten the Salsa: Add the brown sugar and preserves to the mixed fruits, and gently stir to combine thoroughly.
- Serve or Store: Serve the fruit salsa alongside the cinnamon sugar tortilla chips either chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.
Notes
- If raspberries are unavailable, the salsa is delicious without them.
- The lemon juice in the apples helps prevent browning and adds a bright tang to the salsa.
- Use a pizza cutter for clean and easy cutting of the tortilla chips.
- For extra crispiness, ensure the tortilla wedges are spaced out on the baking sheet.
- This recipe can be doubled or halved depending on serving needs.
- Serve this fruit salsa as a healthy dessert or a sweet snack.
- Store leftovers in the refrigerator for up to 2 days for freshness.
