Fruit Salsa with Cinnamon Chips (Printer-friendly)
Bright fruit salsa with lime and mint, with crispy cinnamon-sugar tortilla chips for easy summer entertaining.
# What You'll Need:
→ Fruit Salsa
01 - 1 cup strawberries, hulled and diced
02 - 1 cup pineapple, diced
03 - 1 cup kiwi, peeled and diced
04 - 1/2 cup blueberries
05 - 1 medium apple, peeled and finely diced
06 - 2 tablespoons fresh lime juice
07 - 1 tablespoon honey or maple syrup
08 - 2 tablespoons fresh mint, finely chopped (optional)
→ Cinnamon Sugar Tortilla Chips
09 - 6 (8-inch) flour tortillas
10 - 4 tablespoons unsalted butter, melted
11 - 1/3 cup granulated sugar
12 - 1 tablespoon ground cinnamon
# Directions:
01 - Set the oven to 375°F and line two baking sheets with parchment paper.
02 - In a medium mixing bowl, combine diced strawberries, pineapple, kiwi, blueberries, and apple. Add fresh lime juice, honey or maple syrup, and the finely chopped mint if using. Gently mix to combine and refrigerate until ready to serve.
03 - In a small bowl, thoroughly blend granulated sugar with ground cinnamon.
04 - Using a pastry brush, lightly coat both sides of each tortilla with the melted unsalted butter. Sprinkle the cinnamon sugar mixture evenly over both sides.
05 - Stack the buttered tortillas and slice into wedges, similar to pizza slices. Arrange the wedges in a single layer on the prepared baking sheets.
06 - Bake the tortilla wedges for 8 to 10 minutes, flipping halfway through, until golden and crisp. Remove from the oven and allow to cool completely.
07 - Transfer the fruit salsa to a serving bowl and surround with the cooled cinnamon sugar tortilla chips for dipping.
# Expert Advice:
01 -
- The cinnamon chips are so crisp and effortless, no one will ever guess how easy they are to whip up.
- This fruit salsa is endlessly customizable, so you can use whatever fruit is looking happy at the market—or in your fridge.
02 -
- If you stack the tortilla wedges on the pan, they’ll steam instead of crisp—spread them out, always in a single layer.
- Mince the mint at the last minute; it loses its punch if added too early.
03 -
- Let the salsa come to room temp for ten minutes before serving so its flavors really shine.
- Slice the fruit as evenly as possible for prettiest scoops and perfect chip balance.