Fruit Salsa with Cinnamon Chips (Printable)

Fresh fruit salsa with berries and apple, paired with cinnamon-sugar tortilla chips for a bright, shareable summer dessert.

# 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 Steps:

01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, combine strawberries, pineapple, kiwi, blueberries, apple, lime juice, honey or maple syrup, and mint. Gently toss to mix. Chill until ready to serve.
03 - In a small bowl, stir together granulated sugar and ground cinnamon until evenly blended.
04 - Brush both sides of each tortilla lightly with melted butter. Sprinkle the cinnamon sugar mixture evenly over both sides.
05 - Stack the tortillas and cut them into wedges, similar to slicing a pizza. Arrange the wedges in a single layer on the prepared baking sheets.
06 - Bake for 8 to 10 minutes, flipping halfway through, until golden and crisp. Remove from oven and let cool completely.
07 - Transfer the chilled fruit salsa to a serving bowl and arrange the cinnamon sugar tortilla chips around for dipping. Serve immediately.

# Expert Advice:

01 -
  • The cinnamon sugar chips stay crisp even with juicy salsa, so every bite tastes like it should.
  • The recipe adapts to whatever fruit you have—just like letting the produce aisle decide dessert for you.
02 -
  • Don’t crowd the chips on the pan or they won’t crisp—trust me, I tried to rush it once and got soft tortillas for my trouble.
  • Let the salsa chill for at least 10 minutes; it melds and tastes brighter but doesn’t get watery if you serve it promptly.
03 -
  • Stacking the tortillas before slicing speeds up prep—just use a sharp knife and confident hands.
  • Cook the chips in batches so every single one gets crispy and golden at the edges.

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