Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe
Introduction
This refreshing fruit salsa paired with warm cinnamon sugar tortilla chips makes a delightful snack or light dessert. The combination of crisp chips and sweet, tangy fruit salsa is perfect for sharing with family or friends anytime.
Ingredients
- 10 (10-inch) flour tortillas
- Non-stick cooking spray
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 2 Granny Smith apples
- 1 lemon
- 2 kiwis
- 1 pound strawberries
- 1/2 pound raspberries (optional)
- 1 tablespoon brown sugar
- 3 tablespoons preserves (strawberry or raspberry)
Instructions
- Step 1: In a small bowl, stir together the cinnamon and sugar. Set this mixture aside for later use.
- Step 2: Working with three tortillas at a time, lightly spray both sides of each tortilla with non-stick cooking spray. Sprinkle each side generously with the cinnamon sugar mixture. Stack the tortillas and cut into 12 wedges using a pizza cutter. Repeat until all tortillas are prepared.
- Step 3: Arrange the tortilla wedges in a single layer on an ungreased baking sheet. Bake in a preheated 350°F oven for 11-12 minutes or until crisp and golden.
- Step 4: Peel and finely chop the apples. Squeeze 2 teaspoons of lemon juice over the diced apples and toss to coat, preventing browning.
- Step 5: Finely dice the strawberries and kiwis. Gently stir together the apples, strawberries, kiwis, raspberries (if using), brown sugar, and preserves, keeping in mind that the raspberries may break down slightly.
- Step 6: Serve the fruit salsa at room temperature or chilled, alongside the cinnamon sugar tortilla chips.
Tips & Variations
- For extra flavor, try adding a handful of finely chopped fresh mint leaves to the fruit salsa.
- You can swap out the Granny Smith apples for pears or peaches for a different twist.
- If you prefer gluten-free chips, use gluten-free tortillas instead.
- Add a squeeze of fresh lime juice instead of lemon for a slightly different citrus note.
Storage
Store the fruit salsa in an airtight container in the refrigerator for up to 2 days. For best taste and texture, keep the cinnamon sugar tortilla chips separate and enjoy them fresh, as they can lose their crispness when stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cinnamon sugar tortilla chips ahead of time?
Yes, you can bake the chips ahead and store them in an airtight container at room temperature for 1-2 days. Re-crisp in a warm oven for a few minutes if needed before serving.
Can I use other fruits in the salsa?
Absolutely! Feel free to experiment with fruits like mango, pineapple, or blueberries to customize the salsa to your taste.
PrintFruit Salsa with Cinnamon Sugar Tortilla Chips Recipe
A refreshing and colorful fruit salsa paired with crispy cinnamon sugar tortilla chips. This quick and easy recipe combines sweet and tangy flavors with a delightful crunch, perfect for a healthy snack or party appetizer.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- 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 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
- Prepare Cinnamon Sugar Mix: In a small bowl, stir together the cinnamon and sugar until well combined, then set aside.
- Prepare Tortilla Chips: Working with three tortillas at a time, spray each side lightly with non-stick cooking spray. Sprinkle each side generously with the cinnamon sugar mixture. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat with remaining tortillas.
- Bake the Chips: Place the prepared tortilla wedges on an ungreased baking sheet and bake in a preheated oven at 350°F (175°C) for 11-12 minutes or until crisp and golden.
- Prepare the Apples: Peel and finely chop the Granny Smith apples. Squeeze two teaspoons of lemon juice over the diced apples to prevent browning, then toss to coat evenly.
- Dice Other Fruits: Finely dice the strawberries and the kiwis. If using, gently add the raspberries, knowing they will break up slightly, contributing to the salsa’s texture and flavor.
- Combine Salsa Ingredients: In a bowl, gently stir together the chopped apples, strawberries, kiwis, raspberries (if used), brown sugar, and preserves until thoroughly mixed.
- Serve or Chill: Serve the fruit salsa immediately at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator.
Notes
- Raspberries are optional and will add a softer texture as they break down in the salsa.
- For extra crisp chips, ensure they are spaced apart on the baking sheet.
- Use fresh and ripe fruit for the best flavor in your salsa.
- The preserves add a subtle sweetness and help bind the salsa ingredients together.
- Let the chips cool completely after baking to retain crispiness.
Keywords: fruit salsa, cinnamon sugar tortilla chips, healthy snack, party appetizer, easy fruit salsa, baked chips
