Fruit Salsa With Cinnamon Chips

The first time I brought this fruit salsa to a summer potluck, my friend Sarah actually asked me for the recipe before she'd even finished her first chip. There's something about the combination of crisp cinnamon dusted tortillas and that cool, jewel-toned fruit mixture that makes people's eyes light up. I've since learned it's the kind of dish that disappears in minutes, so I always make extra.

Last summer, my niece helped me make this for her birthday party, and she took such pride in carefully arranging all the colorful fruit in the bowl. The kitchen smelled amazing while the cinnamon chips baked, and honestly, we ate almost half of them right off the cooling rack before the party even started. That's the thing about this recipe—it turns cooking into something fun and shareable.

Ingredients

• 1 cup strawberries, hulled and finely diced: Choose berries that are deep red and slightly firm, as they'll hold their shape better in the salsa
• 1 cup kiwi, peeled and finely diced: The tartness here cuts through the sweet fruits beautifully, so don't skip it
• 1 cup pineapple, finely diced: Fresh pineapple adds brightness that canned just can't replicate
• 1 cup mango, peeled and finely diced: Look for mangoes that give slightly to pressure but aren't mushy
• 1 small apple, peeled, cored, and finely diced: Granny Smith works wonderfully here for that little extra crunch
• 1 tablespoon fresh lime juice: This brightens all the flavors and keeps the fruit from oxidizing too quickly
• 2 teaspoons honey (or agave syrup for vegan option): Just enough to tie everything together without making it overly sweet
• 1 tablespoon fresh mint, finely chopped (optional): I've made this with and without mint, and both versions are gorgeous
• 6 large flour tortillas: The slightly thicker ones from the bakery section work best for sturdy chips
• 3 tablespoons unsalted butter, melted (or plant-based butter for vegan option): Butter gives the chips better flavor than oil, but don't overdo it
• 1/4 cup granulated sugar: I've tried reducing this, but the cinnamon-sugar coating really needs this amount
• 2 teaspoons ground cinnamon: Freshly ground cinnamon makes a noticeable difference if you have it

Instructions

Preheat your oven:

Get it to 375°F (190°C) and line two baking sheets with parchment paper, which prevents sticking and makes cleanup effortless.

Prepare the fruit salsa:

In a large bowl, gently combine all those beautiful diced fruits with lime juice, honey, and mint if you're using it. Toss everything together with a light hand so the fruit keeps its shape.

Chill the mixture:

Pop the fruit mixture in the refrigerator while you work on the chips, which lets those flavors meld together nicely.

Brush and season the tortillas:

Brush both sides of each tortilla with melted butter, then sprinkle with that cinnamon-sugar mixture you've stirred together in a small bowl.

Cut into wedges:

Stack the tortillas and slice each one into 8 triangles like you're cutting a pizza—kitchen scissors make this step surprisingly easy.

Bake to golden perfection:

Arrange the wedges in a single layer on your prepared baking sheets and bake for 8–10 minutes, flipping them halfway through. They're done when they're golden brown and smell like cinnamon heaven.

Cool and serve:

Let the chips cool completely on the baking sheets so they crisp up properly, then serve them alongside that chilled, colorful fruit salsa.

Pin it

This recipe has become my go-to contribution for any gathering because it's one of those dishes that makes people slow down and actually enjoy what they're eating. I love watching someone take that first bite—the little surprise of how well it works.

Fruit Combinations That Work

I've experimented with so many fruit combinations over the years, and while the original mix is hard to beat, don't be afraid to play around. Peaches and blueberries make a stunning summer version, and in fall, diced pears with pomegranate seeds create something really special. Trust your instincts about what looks good and what flavors you think would play nicely together.

Making It Your Own

My favorite variation happened accidentally when I was out of honey and used maple syrup instead—the subtle warmth it added was incredible. Sometimes I'll sprinkle a tiny pinch of cayenne into the cinnamon sugar mixture, which sounds strange but creates this amazing sweet-heat contrast that keeps people coming back for just one more chip.

Serving Suggestions And Storage

This fruit salsa with cinnamon sugar tortilla chips works beautifully as a light dessert or a fancy addition to a brunch spread. The fruit mixture will keep in the refrigerator for about a day, though it's best enjoyed the same day you make it.

• The chips can be stored in an airtight container for up to 3 days
• If chips lose their crunch, a quick 5-minute toast in the oven brings them back to life
• This recipe doubles easily for larger gatherings—just use two baking sheets

Pin it

There's something deeply satisfying about a dish that's this simple yet this impressive. I hope it becomes one of those recipes you reach for again and again.

Recipe Questions & Answers

→ How long does the fruit salsa stay fresh?

The fruit salsa tastes best when served within 2-3 hours of preparation. The natural juices from the fruit can make it slightly watery over time. For optimal texture and flavor, prepare the salsa close to serving time and keep it refrigerated until ready to dip.

→ Can I make the tortilla chips ahead of time?

Yes, the cinnamon-sugar tortilla chips stay crisp for up to 3 days when stored in an airtight container at room temperature. Make them in advance for easy entertaining. If they lose some crunch, a quick 5-minute warm-up in the oven at 350°F will restore their crispiness.

→ What other fruits work well in this salsa?

Feel free to customize based on seasonal availability or personal preference. Blueberries, peaches, grapes, watermelon, cantaloupe, and pomegranate seeds all make excellent additions. Aim for a mix of colors and textures, keeping the fruit pieces uniformly diced for easy dipping.

→ How do I keep the tortilla chips from getting soggy?

Ensure the chips are completely cooled before serving, as this maximizes their crunch. Store any leftover chips separately from the salsa. If you're serving this at a party, consider placing small bowls of salsa alongside individual portions of chips to prevent sogginess from prolonged exposure to the fruit juices.

→ Can I fry the tortilla chips instead of baking them?

Absolutely. For an extra-crispy chip, fry the cut tortillas in oil at 350°F for 1-2 minutes per side until golden. Drain on paper towels, then immediately toss with the cinnamon-sugar mixture while still warm. This method creates a lighter, crunchier chip similar to traditional restaurant-style churros.

→ What can I serve with this besides the chips?

The fruit salsa pairs wonderfully with vanilla wafers, shortbread cookies, graham crackers, or even plain pound cake cubes. For a lighter option, serve it with cinnamon pita chips or sugar-coated toast points. The salsa also works beautifully as a topping for vanilla ice cream or frozen yogurt.