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Fruit Salsa with Cinnamon Chips

Karina Kari
A colorful, fiber-packed fruit salsa paired with homemade cinnamon tortilla chips.
This quick and easy recipe combines fresh fruits with a crunchy, sweet-spiced chip for a healthy snack, dessert, or party treat.
Naturally low in saturated fat, high in antioxidants, and full of flavor, it’s perfect for summer or anytime you want a fresh, wholesome bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American, healthy
Servings 8 servings

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.
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