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Fruit Salsa with Cinnamon Sugar Tortilla Chips

A vibrant, refreshing dessert dip made from finely diced strawberries, apples, kiwis, and raspberries, served alongside homemade crispy baked cinnamon sugar tortilla chips.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Dessert, Snack
Cuisine: American, Summer
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Fruit Salsa
  • 1 lb strawberries hulled and finely diced
  • 2 apples peeled, cored, and finely diced
  • 2 kiwis peeled and finely diced
  • 0.5 cup raspberries roughly chopped or halved
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp white granulated sugar
  • 1 tbsp brown sugar packed
Cinnamon Sugar Chips
  • 10 flour tortillas fajita size
  • 0.25 cup unsalted butter melted
  • 0.5 cup white granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • Cutting Board
  • Chef's Knife
  • Mixing bowls
  • Baking sheet
  • Pastry brush

Method
 

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, combine the finely diced strawberries, apples, kiwis, and raspberries.
  3. Drizzle the fresh lemon juice over the mixed fruit, then sprinkle evenly with the 2 tablespoons of white sugar and 1 tablespoon of brown sugar. Toss gently to combine, cover, and chill in the refrigerator for at least 15 minutes to allow the juices to macerate.
  4. While the fruit chills, prepare the chips. In a small bowl, whisk together the 1/2 cup of white sugar and 1 tablespoon of cinnamon.
  5. Brush both sides of each flour tortilla with the melted butter using a pastry brush.
  6. Stack the buttered tortillas and cut them into 8 wedge-shaped triangles using a knife or pizza cutter.
  7. Toss the tortilla wedges in the cinnamon-sugar mixture until well coated. Arrange them in a single layer on the prepared baking sheets.
  8. Bake for 8-10 minutes until crisp and golden brown. Allow the chips to cool completely on a wire rack before serving with the chilled fruit salsa.

Notes

Store leftover fruit salsa in an airtight container in the fridge for up to 2 days. The cinnamon chips can be stored at room temperature in an airtight bag for up to a week.