Fruit 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.
