Fruit Salsa With Cinnamon Chips (Printable View)

Fresh mixed fruit salsa served with crispy cinnamon-sugar tortilla chips for dipping.

# What You Need:

→ Fruit Salsa

01 - 1 cup strawberries, hulled and finely diced
02 - 1 cup kiwi, peeled and finely diced
03 - 1 cup pineapple, finely diced
04 - 1 cup mango, peeled and finely diced
05 - 1 small apple, peeled, cored, and finely diced
06 - 1 tablespoon fresh lime juice
07 - 2 teaspoons honey (or agave syrup for vegan option)
08 - 1 tablespoon fresh mint, finely chopped (optional)

→ Cinnamon Sugar Tortilla Chips

09 - 6 large flour tortillas
10 - 3 tablespoons unsalted butter, melted (or plant-based butter for vegan option)
11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon

# How-To Steps:

01 - Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
02 - In a large bowl, combine strawberries, kiwi, pineapple, mango, and apple. Add lime juice, honey, and mint (if using). Gently toss to combine. Chill in the refrigerator while you prepare the chips.
03 - Brush both sides of each tortilla with melted butter. In a small bowl, mix the sugar and cinnamon. Sprinkle the cinnamon-sugar mixture evenly over both sides of the tortillas.
04 - Stack the tortillas and cut them into wedges (like a pizza), making 8 triangles per tortilla.
05 - Arrange the tortilla wedges in a single layer on the prepared baking sheets. Bake for 8–10 minutes, flipping halfway through, until golden brown and crisp. Let cool.
06 - Serve the chilled fruit salsa with the cinnamon sugar tortilla chips for dipping.

# Expert Advice:

01 -
  • The contrast between warm, crunchy chips and cool, refreshing fruit creates that perfect sweet and crisp moment
  • It comes together in under 30 minutes but looks like you put in way more effort
  • You can customize the fruit based on what's in season or what looks good at the market
02 -
  • The chips need to cool completely before serving, otherwise they'll be chewy instead of crunchy
  • If you're making this ahead, keep the chips and salsa separate until the last minute to prevent sogginess
03 -
  • Cut all your fruit pieces to roughly the same size so every bite gets the same variety of flavors
  • Sprinkle a tiny pinch of salt over the fruit mixture—it sounds odd but it makes the sweetness pop

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