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Pie Crust Chips with Fruit Salsa

A sweet and refreshing appetizer featuring crispy, cinnamon-sugar baked pie crust chips served with a vibrant, finely diced fresh fruit salsa.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Fruit Salsa
  • 1 lb strawberries finely diced
  • 3 kiwis peeled and finely diced
  • 1 large apple Honeycrisp or Granny Smith, finely diced
  • 1 cup pineapple or mango, finely diced
  • 1 tbsp lemon juice fresh
  • 2 tbsp fruit preserves strawberry or apricot (optional)
  • 1 tbsp sugar
Pie Crust Chips
  • 1 package refrigerated pie crusts 2 crusts (14.1 oz)
  • 2 tbsp unsalted butter melted
  • 0.25 cup sugar
  • 1 tbsp ground cinnamon

Equipment

  • Mixing bowl
  • Baking sheet
  • Pizza Cutter
  • Pastry brush

Method
 

  1. Prepare the Fruit: Finely dice the strawberries, kiwis, apple, and pineapple into pea-sized pieces and place in a large bowl.
  2. Toss and Chill: Add lemon juice, fruit preserves, and 1 tbsp sugar to the fruit. Stir gently, cover, and refrigerate for 15-30 minutes.
  3. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  4. Mix Cinnamon Sugar: In a small bowl, mix together the 1/4 cup of sugar and ground cinnamon.
  5. Prep Crust: Unroll pie crusts and brush the entire surface evenly with melted butter.
  6. Sprinkle the cinnamon-sugar mixture evenly over the buttered crusts.
  7. Use a pizza cutter to slice the crusts into small wedges or triangles.
  8. Bake the chips in a single layer for 8-10 minutes until golden, puffed, and crisp. Let cool completely.
  9. Serve the chilled fruit salsa in a bowl with the cooled pie crust chips for dipping.

Notes

A very fine, uniform dice is critical for this recipe so the salsa easily scoops onto the chips without falling off.