Fruit Salsa Cinnamon Sugar Chips (Print Version)
Bright fruit salsa with lime and mint served with crisp cinnamon-sugar tortilla chips.
# What You'll Need:
→ Fruit Salsa
01 - 1 cup strawberries, hulled and diced
02 - 1 cup pineapple, diced
03 - 1 cup kiwi, peeled and diced
04 - 1/2 cup blueberries
05 - 1 apple, peeled and finely diced
06 - 2 tablespoons fresh lime juice
07 - 1 tablespoon honey or maple syrup
08 - 2 tablespoons fresh mint, finely chopped (optional)
→ Cinnamon Sugar Tortilla Chips
09 - 6 (8-inch) flour tortillas
10 - 4 tablespoons unsalted butter, melted
11 - 1/3 cup granulated sugar
12 - 1 tablespoon ground cinnamon
# How to Make It:
01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, combine strawberries, pineapple, kiwi, blueberries, apple, fresh lime juice, honey or maple syrup, and mint if desired. Gently toss to combine and refrigerate until ready to serve.
03 - In a small bowl, blend the granulated sugar and ground cinnamon until thoroughly combined.
04 - Brush both sides of each tortilla lightly with melted butter. Evenly sprinkle the cinnamon sugar mixture on both sides.
05 - Stack the tortillas and slice into wedges, similar to cutting a pizza. Arrange the pieces in a single layer over the lined baking sheets.
06 - Bake the tortilla wedges for 8 to 10 minutes, flipping chips halfway through, until golden brown and crisp. Remove and let cool completely.
07 - Transfer the chilled fruit salsa to a serving bowl and arrange the cinnamon sugar tortilla chips around it for dipping.
# Expert Advice:
01 -
- Those cinnamon sugar chips are the kind you keep stealing while the bowl is still warm (sneaky but worth it).
- The salsa is so bright and crisp that even leftovers disappear straight from the fridge, standing up at midnight.
02 -
- If you leave the chips exposed too long before serving, summer humidity will steal their crunch in under an hour.
- Chilling the salsa for 20 minutes lets the flavors mingle and keeps the fruit juicy instead of watery.
03 -
- Chilling the salsa for longer (30 minutes) makes the flavors deepen, but keep it loosely covered or condensation will make it watery.
- Stash leftover chips in an open paper bag, not a sealed container, to keep them crispy overnight.