Fruit Salsa Cinnamon Chips

This hearty fruit salsa with homemade cinnamon sugar tortilla chips brings the perfect balance of sweetness and crunch for a delightful treat. Whether served as a light dessert or breakfast accompaniment, this colorful dish never fails to impress both kids and adults alike.

I first made this recipe for a summer brunch when I needed something light yet impressive. The vibrant colors and contrasting textures instantly made it a family favorite. Now my children regularly help dice the fruit, making it our favorite weekend activity together.

Ingredients

• Large flour tortillas: The burrito-sized variety works best as they create the perfect sized chips for scooping
• Non-stick cooking spray: Ensures even coating of cinnamon sugar without making the chips greasy
• Granulated sugar: Provides the classic sweet component though brown sugar offers a deeper flavor if preferred
• Ground cinnamon: Adds that warm aromatic spice that pairs perfectly with the sweet fruits

• Granny Smith apples: Provide tartness and structure in the salsa while maintaining their shape
• Fresh lemon juice: Prevents browning and adds brightness to balance the sweetness
• Kiwi, strawberries, and raspberries: Create a colorful blend with varied textures and flavors
• Brown sugar: Enhances the natural sweetness of the fruits with caramel undertones
• Raspberry or strawberry preserves: Binds everything together while adding depth of flavor

Step-by-Step Instructions

Prepare the cinnamon sugar mixture:

Whisk together cinnamon and sugar in a small bowl until completely incorporated. The ratio should be about 1 part cinnamon to 4 parts sugar for balanced flavor.

Prepare the tortillas:

Working with three tortillas at a time, lightly coat each side with cooking spray. This helps the cinnamon sugar adhere evenly and creates that perfect crisp texture.

Apply the cinnamon sugar:

Sprinkle the cinnamon sugar mixture generously over both sides of each tortilla, ensuring complete coverage. The sugar will caramelize slightly during baking creating delicious crispy edges.

Stack and cut the tortillas:

Place the three prepared tortillas on top of each other, and using a sharp knife or pizza cutter, cut them into 12 equal wedges. A pizza cutter yields the cleanest edges with minimal effort.

Bake to perfection:

Arrange the wedges in a single layer on a baking sheet without overlapping. Bake at 350°F for 11 to 12 minutes until the edges turn golden brown and the centers become crisp.

Prepare the apples:

Peel, core, and finely dice the Granny Smith apples into small uniform pieces about 1/4 inch in size. Immediately toss with fresh lemon juice to prevent browning and add brightness.

Prepare the remaining fruits:

Hull and finely dice the strawberries, removing any tough white centers. Peel and dice the kiwi into pieces similar in size to the apple. Add whole raspberries or cut larger ones in half.

Combine the fruits:

In a large bowl, gently combine all the prepared fruits, ensuring they are evenly distributed throughout the mixture.

Add sweeteners:

Sprinkle brown sugar over the fruit mixture, then add the fruit preserves. The preserves help bind everything together while adding glossiness and depth of flavor.

Fold gently:

Using a rubber spatula, fold all ingredients together with a light hand to avoid crushing the delicate fruits. The goal is to coat everything evenly without creating mush.

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My absolute favorite component is the contrast between the warm spiced chips and the cool fresh fruit. My daughter once declared it tasted like summer in her mouth which perfectly captures the essence of this dish. Watching my family eagerly gather around the table for this simple treat reminds me why I love cooking so much.

Seasonal Variations

Summer brings amazing opportunities to enhance this salsa with ripe peaches, nectarines, or fresh berries. The natural sweetness of summer fruits means you can reduce the added sugar by half while still achieving wonderful flavor.

For fall gatherings, try incorporating diced pears with a pinch of nutmeg in the salsa. The warm spices complement the cinnamon chips perfectly creating a cozy autumnal treat that pairs wonderfully with hot apple cider.

Winter variations might include pomegranate seeds and orange segments for a bright pop of flavor and color during colder months. Their tartness cuts through the sweetness making each bite refreshing and vibrant.

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Storage Tips

The chips maintain their best texture when stored separately from the salsa in an airtight container at room temperature. If they lose their crispness, simply reheat in a 300°F oven for 3 to 5 minutes.

Fruit salsa keeps well refrigerated for up to two days, though the texture will soften as fruits release their juices. After the first day, you might want to drain some excess liquid before serving again.

For make-ahead convenience, prepare the chips entirely and chop all fruits except the apples a day ahead. Combine everything just before serving to maintain optimal texture and prevent excessive softening.

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Serving Ideas

Transform this treat into an elegant dessert by serving the salsa in martini glasses topped with a dollop of whipped cream and a cinnamon sugar chip inserted vertically as garnish.

Create a build-your-own dessert bar with the chips, fruit salsa, vanilla yogurt, and various toppings like toasted coconut, chocolate chips, or honey, allowing guests to create personalized combinations.

For brunch gatherings, serve alongside a yogurt parfait station complementing the fruity flavors while offering something for everyone from health-conscious diners to those with a sweet tooth.

Frequently Asked Questions

→ Can I make the chips ahead of time?

Yes, the cinnamon sugar tortilla chips can be baked and stored in an airtight container for up to three days to maintain their crispness.

→ What fruits can I substitute in the salsa?

You can substitute raspberries with blackberries or blueberries, kiwi with peaches or pears, and switch up the combinations based on your preference.

→ How can I prevent the apples from browning?

Squeeze the fresh lemon juice over the diced apples immediately after cutting to prevent them from browning and stay fresh.

→ Can I use corn tortillas instead of flour?

Flour tortillas are recommended for this recipe since they become crispier and sweeter when baked, but you can try corn tortillas for a variation.

→ How long can I store the fruit salsa?

Fruit salsa can be stored in an airtight container in the refrigerator for up to two days. Keep in mind that the fruit will release liquid over time.

→ What dipping sauces pair well with these chips?

You can serve the chips with whipped cream, vanilla Greek yogurt, or even chocolate sauce for additional sweetness.