Fruit Salsa with Cinnamon Chips

This fruit salsa with cinnamon chips is a refreshing and sweet snack that balances juicy, colorful fruits with a crunchy, spiced chip. Perfect for summer gatherings or a light dessert, it brings vibrant flavors and a fun texture contrast that everyone can enjoy.

I first made this for a family picnic and was surprised by how quickly the chips disappeared. Now it’s a go-to whenever we want something festive but simple.

Ingredients

• Sugar: adds sweetness to the cinnamon chips& use fine granulated sugar for even coating
• Cinnamon: provides warm spice& choose Ceylon cinnamon for a subtle flavor or Cassia cinnamon for a bolder taste
• Flour tortillas: the base for cinnamon chips& fresh, soft tortillas work best for cutting and baking
• Butter: gives richness and helps the sugar stick& unsalted butter lets you control the saltiness
• Honey: natural sweetener and binder in the salsa dressing& choose raw honey for depth
• Fresh lemon juice: brightens the fruit salsa& freshly squeezed lemon juice is best for acidity
• Strawberry or seedless raspberry preserves: add a fruity sweetness and help meld flavors& look for preserves with minimal additives
• Strawberries, mangoes or peaches, kiwis, blueberries: fresh, ripe fruits for vibrant color and taste& pick fruits at peak ripeness for best sweetness and texture

Instructions

Sauté the Aromatics:

Preheat your oven to 400 degrees Fahrenheit. In a small bowl, mix the cinnamon and sugar so it’s evenly combined and ready for dusting over the chips.

Prepare the Cinnamon Chips:

Lay six flour tortillas flat on a cookie sheet. Brush each tortilla with melted butter ensuring every part gets a light coating. Generously sprinkle the cinnamon-sugar mixture over each buttered tortilla for an even coating to create a sweet crust.

Cut the Tortillas:

Using a sharp pizza cutter or knife, cut each tortilla into six pie-shaped wedges. Take care to cut all pieces evenly so they bake uniformly.

Bake the Chips:

Place the cookie sheet in the oven and bake the tortilla pieces for 10 to 12 minutes. Watch carefully until they turn crisp and golden brown, but avoid burning. Remove and cool completely—they will crisp up as they cool.

Mix the Fruit Salsa Dressing:

In a small bowl, whisk together the honey, fresh lemon juice, and strawberry or raspberry preserves until smooth.

Combine the Fruit:

Dice all the fruit into small, bite-sized pieces for easy scooping. Place the diced fruit in a large serving bowl. Pour the honey dressing over the fruit and gently stir to coat everything evenly.

Chill and Serve:

Cover the fruit salsa and refrigerate until ready to serve. Serve chilled alongside the homemade cinnamon chips to allow guests to scoop and enjoy the combination of textures and flavors.

My favorite part is how the warm sweetness of the cinnamon chips complements the bright, juicy fruit. One summer, we brought this to a barbecue, and it was the first dish cleared off the table.

Storage tips

Store cinnamon chips in an airtight container at room temperature to keep them crunchy for up to five days. Refrigerate the fruit salsa in a sealed container but consume within two days to maintain freshness.

Ingredient substitutions

Swap out mango or peaches for nectarines or plums if those are more available. Try apricot preserves instead of strawberry or raspberry for a different sweetness. Use gluten-free tortillas if you prefer a gluten-free dessert.

Serving suggestions

Serve the fruit salsa and cinnamon chips in separate bowls to keep the chips crisp. Add a dollop of Greek yogurt or whipped cream on the side for a creamy touch. This dish pairs perfectly with iced tea or sparkling water with lemon.

This recipe balances sweet and spicy with textures that delight in every bite.

FAQs about Recipes

→ How do you make the cinnamon chips crisp?

Brush the flour tortillas with melted butter, coat with a cinnamon-sugar mix, cut into triangles, and bake at 400ºF for 10-12 minutes until golden and crisp.

→ Can other fruits be used in the salsa?

Yes, fruits like peaches, mangos, strawberries, kiwis, and blueberries work well, but feel free to experiment with seasonal fresh fruits for varied flavors.

→ What preserves are best for the fruit mixture?

Strawberry or seedless raspberry preserves complement the fresh fruit’s sweetness and add depth without overpowering the natural flavors.

→ Is it possible to prepare the chips ahead of time?

Absolutely, the cinnamon chips can be baked in advance and stored in an airtight container to maintain their crispness until serving.

→ How should the fruit salsa be stored before serving?

Keep the fruit salsa chilled in the refrigerator after mixing to allow the flavors to meld and to serve it fresh and cool.