Fresh Fruit Salsa with Cinnamon Sugar Chips Recipe
A refreshing and vibrant Fresh Fruit Salsa paired with warm, crispy Cinnamon Sugar Chips. This colorful, sweet, and tangy salsa combines diced peaches, mango, kiwis, and strawberries drizzled with honey and lemon juice, complemented by aromatic fresh basil. The cinnamon sugar coated tortilla chips baked to a perfect crunch make this recipe an ideal healthy snack or appetizer for gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Fruit Salsa
- 2 peaches, peeled and diced
- 1 mango, peeled, cored and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 tablespoon fresh lemon juice (about half a lemon)
- 2 tablespoons honey
- 2 tablespoons fresh basil, chopped
Cinnamon Sugar Chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free)
- Coconut oil cooking spray or melted butter, for spraying
Instructions
- Chop the fruit: Peel and dice the peaches, mango, kiwis, and strawberries into small pieces. Place all the chopped fruit into a large mixing bowl and toss them together to combine evenly.
- Mix together the dressing: In a small bowl, stir lemon juice and honey until well combined. Pour this mixture over the chopped fruit and gently toss to coat all the pieces. Cover the bowl and refrigerate to allow flavors to meld while preparing the chips.
- Prepare the cinnamon sugar mixture and chips: Preheat your oven to 350°F (175°C). In a small bowl, mix together the granulated sugar and cinnamon. Spray both sides of the tortillas lightly with coconut oil cooking spray or brush with melted butter, then sprinkle the cinnamon sugar evenly on both sides of each tortilla. Stack the tortillas, then cut into 8 triangle-shaped chips per tortilla.
- Bake the chips: Arrange the chips in a single layer on two parchment-lined baking sheets. Bake in the preheated oven for 10 to 12 minutes, flipping the chips halfway through the baking time to ensure even crisping. Remove from oven and allow chips to cool; they will become crispier as they cool down.
- Finish and serve: Stir the fresh chopped basil into the chilled fruit salsa to infuse aromatic flavor. Serve the fruit salsa alongside the warm cinnamon sugar chips or with pita chips if preferred for dipping.
Notes
- Note 1: You can substitute the tortillas with pita bread to make pita chips instead of cinnamon sugar chips.
- Note 2: Alternatively, the chips can be air-fried or pan-fried for a quicker method though baking ensures even crisping and less oil.
- For best flavor, refrigerate the fruit salsa for at least 30 minutes before serving.
- Use a sharp knife and a stable cutting surface when chopping fruit for safety.
- Adjust honey amounts based on preferred sweetness of the fruit salsa.
