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Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe

Fruit Salsa with Cinnamon Sugar Tortilla Chips

A vibrant, fresh fruit salsa paired with crispy, sweet cinnamon sugar tortilla chips for a delightful snack or appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Chips
  • 10 10-inch flour tortillas
  • non stick cooking spray
  • 1/3 cup sugar
  • 1 tsp cinnamon
For the Fruit Salsa
  • 2 granny smith apples peeled and finely chopped
  • 1 lemon juiced
  • 2 kiwis finely diced
  • 1 lb strawberries finely diced
  • 1/2 lb raspberries optional
  • 1 tbsp brown sugar
  • 3 tbsp preserves strawberry or raspberry

Equipment

  • Pizza Cutter
  • Baking Sheet

Method
 

  1. In a small bowl, stir the cinnamon & sugar together to combine and set it aside.
  2. Working with three tortillas at a time, spray each side lightly with cooking spray and then sprinkle generously with cinnamon and sugar on each side. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat until all tortillas are done.
  3. Place the prepared chips on an ungreased baking sheet and bake at 350 degrees for 11-12 minutes, or until crisp.
  4. Peel and finely chop the apples. Squeeze two teaspoons lemon juice over the diced apples and toss to coat.
  5. Finely dice the strawberries and the kiwis. Gently stir to combine all the ingredients, keeping in mind that (if using them) the raspberries will break up some but that’s ok.
  6. You can either serve the salsa as is at room temperature or chilled. Store in an airtight container in the refrigerator.

Notes

For extra crispiness, you can bake the tortilla chips for an additional minute. This fruit salsa is versatile and can be adjusted with seasonal fruits of your choice.