Fruit Salsa with Cinnamon Tortilla Chips Recipe
A vibrant and refreshing Fruit Salsa recipe featuring a mix of diced peaches, mango, kiwis, strawberries, and a zesty honey-lemon dressing, served alongside crispy cinnamon-sugar tortilla chips baked to perfection. This easy-to-make appetizer or snack combines fresh fruit with sweet and aromatic chips for a delightful contrast in flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Fruit Salsa
- 2 peaches, peeled and diced
- 1 mango, peeled, cored, and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 tablespoon fresh lemon juice (about half a lemon)
- 2 tablespoons honey
- 2 tablespoons fresh basil, chopped
Cinnamon Sugar Chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free; alternatively pita chips)
- Coconut oil cooking spray (or melted butter)
Instructions
- Chop the fruit: Peel and chop all the fruit into small pieces. Place them into a large bowl and toss gently to combine all the fruits evenly.
- Prepare the dressing: In a small bowl, stir together fresh lemon juice and honey until well mixed. Pour this mixture over the diced fruit and toss again to coat the fruit with the dressing. Cover the bowl and refrigerate to let the flavors meld while preparing the chips.
- Preheat oven and prepare chips: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for the cinnamon sugar mixture.
- Season the tortillas: Spray both sides of the tortillas lightly with coconut oil cooking spray or brush melted butter. Sprinkle the cinnamon sugar mixture evenly on both sides of the tortillas. Stack the tortillas and cut them into 8 triangular chips each.
- Bake the chips: Arrange the tortilla triangles in a single layer on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, flipping halfway through baking to ensure even crisping. Allow the chips to cool so they become crispier.
- Mix in basil and serve: Stir chopped fresh basil into the chilled fruit salsa gently to combine. Serve the fruit salsa alongside the cinnamon sugar chips or pita chips for dipping.
Notes
- For a quicker alternative, you can serve this fruit salsa with store-bought pita chips instead of baking your own cinnamon sugar tortilla chips.
- If you prefer a gluten-free dish, select gluten-free or grain-free tortillas for making the chips.
- The cinnamon chips will crisp up more as they cool after baking, so don’t worry if they seem slightly soft right out of the oven.
Keywords: fruit salsa, cinnamon sugar chips, healthy appetizer, fresh fruit recipe, baked tortilla chips, easy fruit dip
