Fruit Salsa With Cinnamon Tortilla Chips
Bright, fresh fruit salsa served with crispy cinnamon tortilla chips—perfect for snacking or parties!
Ingredients
For the Fruit Salsa
- 1 fresh pineapple finely diced
- 1 pint fresh strawberries finely diced
- 6 –8 kiwis finely diced
- 3 –5 peaches finely diced (canned in natural syrup works well)
- 2 cups red grapes quartered
For the Cinnamon Tortilla Chips
- 10 medium flour tortillas
- 6 tablespoons butter melted
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
Step 1: Make the Fruit Salsa
- Wash and finely dice all your fruit. Aim for small, uniform pieces to ensure a scoopable, salsa-like texture.
- Combine the diced pineapple, strawberries, kiwi, peaches, and grapes in a large mixing bowl.
- Gently stir to mix, then cover with plastic wrap and refrigerate while you prepare the chips. Chilling the fruit enhances the flavors and keeps everything crisp.
Step 2: Prepare the Cinnamon Tortilla Chips
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cut each flour tortilla into 8 wedges (cut in half, then quarters, then eighths).
- Arrange the tortilla wedges in a single layer on the prepared baking sheets.
- Brush each tortilla with melted butter.
- In a small bowl, combine the sugar and cinnamon. Sprinkle generously over the buttered tortillas.
- Bake for 5–6 minutes, or until golden and just beginning to crisp. They will continue to crisp as they cool.
- Let the chips cool completely on the baking sheets before serving.
Step 3: Serve
- Serve the chilled fruit salsa with a bowl of warm, crispy cinnamon tortilla chips on the side. Watch it disappear within minutes!