Fruit Salsa Cinnamon Chips (Printable Version)
Fresh fruit blend with honey and preserves served alongside crisp cinnamon-flavored tortilla chips.
# What You'll Need:
→ Cinnamon Chips
01 -
¼ cup granulated sugar
02 -
¾ teaspoon ground cinnamon
03 -
6 flour tortillas, 6-inch diameter
04 -
3 tablespoons unsalted butter, melted
→ Fruit Salsa
05 -
2½ tablespoons honey
06 -
2½ tablespoons fresh lemon juice
07 -
2½ tablespoons strawberry preserves or seedless raspberry preserves
08 -
16 ounces strawberries, diced
09 -
2 mangos or 2 peeled peaches, diced
10 -
3 kiwis, diced
11 -
½ pint fresh blueberries
# Step-by-Step Guide:
01 -
Preheat oven to 400ºF. Combine cinnamon and sugar in a small bowl and set aside. Arrange flour tortillas on a cookie sheet, brush evenly with melted butter, then sprinkle with cinnamon-sugar mixture. Cut each tortilla into six pie-shaped wedges using a pizza cutter or knife. Bake chips for 10 to 12 minutes until crisp. Allow to cool completely before storing in an airtight container for up to several days.
02 -
Mix honey, lemon juice, and preserves in a small bowl. In a large bowl, combine diced strawberries, mangos or peaches, kiwis, and blueberries. Pour the honey mixture over the fruit and gently toss to combine. Chill until ready to serve.
03 -
Present the fruit salsa alongside the cinnamon chips for dipping or scooping.
# Additional Notes:
01 -
Cinnamon chips can be prepared and stored in an airtight container a few days in advance without losing crispness.