Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe

Introduction

This refreshing fruit salsa pairs perfectly with warm, crispy cinnamon sugar tortilla chips for a delightful snack or light dessert. The combination of tart apples, sweet berries, and tangy kiwi creates a vibrant and flavorful topping that’s both easy to make and sure to please any crowd.

Ingredients

• 10 10″ flour tortillas
• Non-stick cooking spray
• 1/3 cup sugar
• 1 tsp cinnamon
• 2 Granny Smith apples
• 1 lemon
• 2 kiwis
• 1 lb strawberries
• 1/2 lb raspberries (optional)
• 1 tbsp brown sugar
• 3 tbsp preserves (strawberry or raspberry)

Instructions

1. Step 1: In a small bowl, stir together the cinnamon and sugar until well combined; set this mixture aside.
2. Step 2: Working with three tortillas at a time, spray both sides lightly with cooking spray. Sprinkle the cinnamon sugar mixture generously on both sides of each tortilla. Stack the tortillas, then cut into 12 wedges using a pizza cutter. Repeat until all tortillas are prepared.
3. Step 3: Arrange the prepared tortilla wedges on an ungreased baking sheet in a single layer. Bake in a preheated 350°F (175°C) oven for 11-12 minutes or until the chips become crisp and lightly browned.
4. Step 4: Peel and finely dice the apples. Squeeze two teaspoons of lemon juice over the chopped apples and toss gently to coat, preventing browning.
5. Step 5: Finely dice the strawberries and kiwis. In a medium bowl, combine the apples, strawberries, kiwis, raspberries (if using), brown sugar, and preserves. Stir gently to mix, noting that raspberries will break down slightly, which adds to the texture.
6. Step 6: Serve the fruit salsa either at room temperature or chilled alongside the cinnamon sugar tortilla chips.

Tips & Variations

• For a tangier salsa, add a splash of fresh lime juice along with the lemon juice.
• You can substitute the Granny Smith apples with any crisp apple variety you prefer.
• Try mixing in fresh mint or basil leaves to add a refreshing herbal note to the salsa.
• Use gluten-free tortillas for a gluten-free version of the chips.

Storage

Store the fruit salsa in an airtight container in the refrigerator for up to 2 days. Keep the tortilla chips in an airtight container at room temperature to maintain their crispness. If the chips soften, reheat them briefly in a 350°F oven to restore crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tortilla chips ahead of time?

Yes, you can prepare the cinnamon sugar tortilla chips in advance and store them in an airtight container at room temperature. They stay fresh for a couple of days and can be crisped up with a quick reheat.

What other fruits work well in this salsa?

Other fruits like mango, pineapple, or blueberries can be added to customize the salsa to your taste. Just be sure to chop them finely for the best texture.

Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe

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★★★★★

4.7 from 90 reviews

A refreshing and sweet fruit salsa served with crispy cinnamon sugar tortilla chips. This delightful recipe combines fresh apples, strawberries, kiwis, and optional raspberries, paired with homemade cinnamon sugar-coated tortilla chips baked to perfection. It’s perfect for a light snack, party appetizer, or a healthy dessert option.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 60 tortilla chips (6 per tortilla) and 4 cups of fruit salsa 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cinnamon Sugar Tortilla Chips

• 10 10″ flour tortillas
• non-stick cooking spray
• 1/3 cup sugar
• 1 tsp cinnamon

For the Fruit Salsa

• 2 granny smith apples
• 1 lemon
• 2 kiwis
• 1 lb strawberries
• 1/2 lb raspberries (optional)
• 1 tbsp brown sugar
• 3 tbsp preserves (strawberry or raspberry)

Instructions

1. Prepare Cinnamon Sugar Mix: In a small bowl, stir together the cinnamon and sugar until fully combined. Set this mixture aside for coating the tortilla chips.
2. Coat Tortillas: Working with three tortillas at a time, spray each side lightly with non-stick cooking spray to ensure the cinnamon sugar sticks. Then, sprinkle the cinnamon sugar mixture generously on each side. Stack the tortillas and cut them into 12 wedges using a pizza cutter. Repeat this process with the remaining tortillas.
3. Bake Tortilla Chips: Arrange the coated tortilla wedges in a single layer on an ungreased baking sheet. Bake them in a preheated oven at 350°F (175°C) for 11 to 12 minutes, or until the chips become crisp and lightly golden.
4. Prep Apples: Peel and finely chop the granny smith apples. Immediately squeeze about two teaspoons of fresh lemon juice over the diced apples to prevent browning, then toss to coat evenly.
5. Combine Fruits: Finely dice the strawberries and kiwis, then gently fold them together with the apples. If using raspberries, add them carefully as they may break up, which is expected for the salsa texture.
6. Add Sweeteners: Stir in the brown sugar and the strawberry or raspberry preserves to the fruit mixture, blending gently to create a balanced sweet flavor throughout the salsa.
7. Serve or Store: The fruit salsa can be served immediately at room temperature or chilled for enhanced freshness. Store any leftovers in an airtight container in the refrigerator to preserve taste and texture.

Notes

• Be sure not to overcrowd the baking sheet when baking the tortilla chips to ensure they bake evenly and become crisp.
• For a tangier salsa, consider increasing the lemon juice slightly based on taste preference.
• If avoiding added sugars, substitute preserves with fresh pureed fruit or skip them entirely for a natural sweetness.
• The cinnamon sugar chips can be stored in an airtight container for up to two days to maintain their crunch.
• Feel free to customize the salsa with other seasonal fruits such as mango, peaches, or blueberries.

Keywords: fruit salsa, cinnamon sugar chips, appetizer, healthy snack, baked tortilla chips, fresh fruit salsa