This vibrant fruit salsa with cinnamon chips is a delightful blend of fresh, naturally sweet fruits paired with crunchy, spiced tortilla chips.
Packed with fiber, antioxidants, and vitamins, it makes a refreshing and nutritious snack or dessert.
Low in saturated fat and plant-based, this easy-to-make recipe is perfect for quick gatherings, healthy indulgence, or effortless meal prep that’s both satisfying and wholesome.
Fruit Salsa with Cinnamon Chips
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Baking sheet
- Knife – 1
- Cutting board – 1
- Measuring cups (set)
- Measuring spoons (set)
- Citrus juicer (optional)
- Oven
Ingredients
For the Fruit Salsa:
- ½ pineapple peeled and diced
- 1 mango peeled and diced
- 2 cups strawberries hulled and chopped
- 1 cup blueberries
- 3 kiwis peeled and finely chopped
- 2 apples peeled, cored, and diced
- 1 lime juiced
For the Cinnamon Chips:
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 large flour tortillas 8–10 inch, cut into wedges
- Butter-flavored cooking spray or 2 tablespoons melted butter/vegetable oil
Instructions
- Prepare Fresh Fruits for Salsa: Begin by gathering all your fruits and rinsing them under cold running water to ensure cleanliness. Peel the pineapple carefully, removing its tough outer skin and any remaining eyes, then cut it into uniform small cubes for even mixing. Peel the mango, slice close to the seed, and cut the flesh into similarly sized pieces. Hull and chop the strawberries into bite-sized chunks. Rinse the blueberries gently and pat dry with a kitchen towel. Peel the kiwis and finely chop them so they blend well into the salsa texture. Peel, core, and dice the apples evenly. Uniform cutting helps maintain consistent texture and flavor throughout the salsa.
- Combine Fruits in a Mixing Bowl: Place all diced and prepared fruits into a large mixing bowl. Squeeze the juice of one fresh lime over the fruits to enhance flavor and prevent discoloration of apples and kiwis. Using a large spoon or spatula, gently toss the mixture to coat all fruits evenly with lime juice without bruising them. Cover the bowl with plastic wrap or a reusable lid and chill in the refrigerator while preparing the cinnamon chips. Chilling allows the flavors to meld beautifully and improves the overall taste.
- Preheat Oven for Chips: Preheat your oven to 350°F (180°C), positioning the oven rack in the center for even heat distribution. Proper preheating is essential for achieving crisp, evenly baked chips without burning or uneven texture.
- Prepare Cinnamon Sugar Mixture: In a small mixing bowl, combine ⅓ cup of granulated sugar with 1 teaspoon of ground cinnamon. Stir well until the cinnamon is evenly distributed throughout the sugar. This mixture will give the chips their signature sweet and aromatic flavor, perfectly complementing the fresh fruit salsa.
- Prepare Tortilla Wedges: Place the flour tortillas on a clean cutting board. Using a sharp knife or pizza cutter, slice each tortilla into equal wedges, about 8–10 per tortilla, aiming for consistency so the chips bake evenly. Consistent sizing ensures all chips have the same crispness after baking.
- Season Tortilla Wedges: Arrange the tortilla wedges on a baking sheet in a single layer without overlapping, to allow even baking. Lightly spray both sides of each wedge with butter-flavored cooking spray, or brush with melted butter or vegetable oil. This step helps the cinnamon sugar stick while adding flavor and richness to the chips.
- Coat Wedges with Cinnamon Sugar: Evenly sprinkle the prepared cinnamon sugar mixture over both sides of the tortilla wedges. Be generous but careful to avoid oversaturating the chips. Lightly press the sugar mixture onto the chips to ensure it adheres well. This creates a crunchy, sweet coating that pairs beautifully with the fruit salsa.
- Bake Cinnamon Chips to Perfection: Place the prepared baking sheet in the preheated oven and bake the tortilla wedges for 8–10 minutes. Keep a close watch toward the end of baking to prevent burning. The chips should turn golden brown, crisp, and fragrant with cinnamon aroma.
- Cool Cinnamon Chips: Once baking is complete, remove the chips from the oven and allow them to cool on the baking sheet for several minutes. Chips will continue to crisp as they cool. Once completely cooled, transfer them to an airtight container if not serving immediately to preserve crunch.
- Serve and Enjoy: Place the chilled fruit salsa into a serving bowl. Arrange the cinnamon chips on a platter or around the bowl for an inviting presentation. Encourage guests to scoop the fruit salsa with the cinnamon chips to enjoy the perfect balance of juicy sweetness and crunchy spiced flavor. This dish is ideal for summer parties, quick snacks, or a refreshing dessert.
Notes
- For best flavor, use fresh, ripe fruits — they naturally add sweetness without extra sugar.
- Adjust fruit quantities based on seasonal availability or personal preference for taste and texture.
- If the fruit salsa seems watery, gently drain excess juice before serving to avoid soggy chips.
- Cinnamon chips are best served fresh, but can be stored for up to 2 days for later enjoyment.
- This recipe is naturally vegan and gluten-friendly if using gluten-free tortillas.
Chef’s Secrets: Perfect Flavor And Texture
The secret to an unforgettable fruit salsa lies in the balance of sweet, tart, and juicy fruits.
Choose fruits that are ripe but firm to maintain texture.
The lime juice not only enhances flavor but also helps prevent oxidation in the apples and kiwi.
For the cinnamon chips, consistent wedge sizing is key to achieving even baking.
Spraying lightly with butter or oil helps the cinnamon sugar stick better and gives the chips a richer flavor without adding too much fat.
Experimenting with tortilla types, like whole wheat or gluten-free, can also add unique twists to this dish.
Serving Suggestions: Creative Ways To Enjoy
This fruit salsa with cinnamon chips is versatile.
Serve it as a healthy snack, a refreshing appetizer at summer gatherings, or a light dessert after dinner.
It pairs wonderfully with vanilla yogurt for a layered parfait or can be served alongside a cheese board for a sweet contrast.
For parties, present the salsa in a large bowl with chips arranged around the edge for an inviting platter.
You can even serve it in individual cups with chips on the side for an easy grab-and-go option.
Storage Tips: Keep Fresh And Crispy
To store your fruit salsa, place it in an airtight container and refrigerate for up to 3 days.
Because fruit releases juice over time, it’s best to consume within the first 24 hours for peak texture and flavor.
Cinnamon chips should be stored separately in an airtight container at room temperature to preserve their crunch.
Avoid covering them with plastic wrap or storing them with moist fruits, as this will cause them to soften.
For longer storage, you can keep chips in a sealed bag for up to a week without losing much crispness.
Frequently Asked Questions
1. Can I use frozen fruit for this salsa?
Yes, but fresh fruit will give the best texture and flavor. If using frozen fruit, thaw and drain excess juice before mixing to prevent a soggy salsa.
2. How can I make the cinnamon chips extra crispy?
Ensure the oven is preheated, cut tortilla wedges evenly, and bake them in a single layer without overlapping. For extra crispness, bake a few minutes longer while watching closely to prevent burning.
3. Can this recipe be made ahead of time?
You can prepare the fruit salsa a few hours in advance, but it’s best to make the cinnamon chips right before serving to ensure maximum crunch. Store salsa chilled and chips separately.
4. What other spices can I use for the chips?
Try cardamom, nutmeg, or pumpkin spice for a unique twist. Adjust the spice amount according to your taste. Cinnamon, however, pairs best with fruit for a classic sweet crunch.
5. Is this recipe suitable for meal prep?
Absolutely — it’s quick to make and stores well. Portion the salsa into containers and keep chips separate. It’s a healthy, refreshing option for snacks or desserts throughout the week.
