This Fruit Salsa with Baked Cinnamon Tortilla Chips is a refreshing and delightful appetizer or dessert that combines the sweetness of fresh fruits with the warm, comforting flavors of cinnamon and sugar. Perfect for parties, picnics, or a light snack.
Why You’ll Love This Recipe
- Refreshing and Light: The fruit salsa is a refreshing and healthy treat.
- Easy and Quick: Both the salsa and chips come together in just 35 minutes.
- Customizable: You can easily adapt the fruit and jam to your preferences.
- Perfect for Sharing: This dish is ideal for parties and gatherings.
Ingredients
Fruit Salsa:
- Apples (Granny Smith, Honeycrisp, Pink Lady): Adds a crisp and slightly tart base.
- Kiwi Fruits: Adds a tropical and tangy flavor.
- Strawberries: Adds sweetness and a vibrant color.
- Peaches or Nectarines: Adds a soft, juicy sweetness.
- Jam (Berry, Strawberry, Raspberry, Apricot): Binds the fruits and adds sweetness.
- Orange or Lemon Juice: Adds a citrusy tang.
Cinnamon Tortilla Chips:
- Flour Tortillas: Forms the base of the crispy chips.
- Butter: Adds richness and helps the cinnamon sugar adhere.
- Cinnamon and Sugar: Adds a warm, sweet flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Fruit Salsa with Baked Cinnamon Tortilla Chips
Fruit Salsa:
Step 1: Combine Fruits
Combine diced apples, kiwi fruits, strawberries, and peaches/nectarines in a bowl.
Step 2: Make the Dressing
Whisk together jam and orange or lemon juice.
Step 3: Mix and Chill
Pour dressing over the fruit and stir. Serve immediately or chill for an hour.
Cinnamon Tortilla Chips:
Step 1: Preheat Oven and Prepare Baking Sheet
Preheat oven to 375°F. Line baking sheet(s) with parchment paper.
Step 2: Prepare Tortillas
Butter one side of each tortilla and sprinkle with cinnamon and sugar.
Step 3: Cut Tortillas
Stack tortillas and cut into 8 triangles.
Step 4: Bake Chips
Arrange triangles on baking sheet(s) and bake for 10-15 minutes until golden.
Step 5: Cool and Serve
Let chips cool and serve with fruit salsa.
Pro Tips for Making the Recipe
- Use Ripe Fruits: Ripe fruits provide the best flavor and sweetness.
- Adjust Jam: Use your favorite jam for a personalized flavor.
- Control Citrus: Adjust orange or lemon juice for desired tanginess.
- Don’t Overbake Chips: Watch chips closely to prevent burning.
- Cool Chips Completely: Let chips cool to achieve maximum crispiness.
How to Serve
- Appetizer: Serve as a refreshing appetizer.
- Dessert: Serve as a light and fruity dessert.
- Snack: Enjoy as a healthy and satisfying snack.
- Party Platter: Include on a party platter for gatherings.
Make Ahead and Storage
Storing Leftovers
Store fruit salsa in an airtight container in the refrigerator for up to 2 days. Store tortilla chips in an airtight container at room temperature for up to 3 days.
Freezing
Freezing is not recommended as it will affect the texture of the fruit and chips.
Reheating
Reheating is not recommended. Serve at room temperature or chilled.
FAQs
1. Can I use different fruits?
Yes, you can use other fruits like blueberries, raspberries, or mangos. Avoid bananas.
2. Can I use sugar substitutes?
Yes, you can use sugar substitutes like stevia or erythritol for the chips.
3. Can I use different jams?
Yes, use any jam you like. Berry jams are recommended.
4. Can I air fry the tortilla chips?
Yes, air fry at 350°F for 5-8 minutes until golden brown.
Print
Fruit Salsa with Baked Cinnamon Tortilla Chips Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
Description
This Fruit Salsa with Baked Cinnamon Tortilla Chips is a refreshing and fun appetizer or dessert. A colorful mix of fresh fruits is tossed in a sweet jam dressing and served with crispy, cinnamon-sugar tortilla chips.
Ingredients
Fruit Salsa (see note below for fruit variations):
- 1 cup small diced Granny Smith, Honeycrisp, or Pink Lady apples (about 2 medium or 1 large)
- 1 cup small diced kiwi fruits, about 2-3 kiwis
- 1 cup small diced strawberries
- 1 cup small diced peaches or nectarines, about 1 large peach/nectarine
- 2 tablespoons jam (see note)
- 2 tablespoons freshly squeezed orange or lemon juice (see note)
Cinnamon Tortilla Chips:
- 5–8 flour tortillas, I use the 8-inch size
- Butter
- Cinnamon and sugar
Instructions
- Prepare Fruit Salsa: Combine the chopped fruit in a serving bowl.
- Make Dressing: In a small bowl or liquid measuring cup, whisk together the jam and orange or lemon juice until combined. Pour the mixture over the fruit and stir to evenly coat the fruit.
- Chill (Optional): Serve immediately (although it tastes better if it sits in the refrigerator for an hour or so).
- Preheat Oven: For the baked cinnamon tortilla chips: Preheat the oven to 375 degrees F. Line baking sheet(s) with parchment paper.
- Prepare Tortillas: Butter one side of each tortilla with about a teaspoon of butter and sprinkle with cinnamon and sugar all the way to the edges. Stack three or so tortillas on top of each other and cut the stack into 8 triangles with a pizza cutter or knife. Repeat with remaining tortillas.
- Bake Chips: Place the tortilla triangles cinnamon side up in a single layer on the prepared baking sheet(s) and bake for 10-15 minutes until golden. Let cool. Serve alongside the fruit salsa.
Notes
- Jam: I prefer using berry jam in this recipe (in the photos, I used seedless black raspberry jam which makes the fruit salsa darker in color). Really any kind of jam that you like will work here – I’ve also used strawberry, red raspberry and even apricot.
- Orange vs lemon juice: for a mildly sweet citrusy flavor, use orange juice. For a bit more tang and citrusy punch, go with the lemon. Or use half of each.
- Fruit: I usually just eyeball the amounts of fruit – you want about 5-6 cups total. The fruit is obviously very easily altered to what you have on hand. I like using a combination of crisp and soft fruits. Other fruits I’ve used with good results are: blueberries, raspberries, mangos. But never bananas. Never, ever bananas.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
