Fruit Salsa With Cinnamon Sugar Chips (Printable Version)

Fresh diced fruit medley served with crispy sweet tortilla chips for dipping.

# What You’ll 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

# Directions:

01 - Preheat the oven to 375°F. 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.

# Top Tips:

01 -
  • That first crunch of cinnamon sugar against cool juicy fruit hits every pleasure point at once
  • People literally hover around the bowl until every chip and speck of fruit disappears
02 -
  • The chips continue crisping as they cool so do not be alarmed if they seem slightly soft right out of the oven
  • Excess moisture from overripe fruit makes the chips soggy faster than you would believe
03 -
  • Cut all your fruit pieces to the same size so every chip gets a perfect bite with all flavors represented
  • Let the chips cool completely on the baking sheets rather than moving them to prevent breakage

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