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    Home > Recipes > Snacks

    Fruit Salsa with Baked Cinnamon Sugar Chips

    Published: Apr 9, 2021 · Modified: Mar 12, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    fruit salsa
    fruit salsa
    fruit salsa

    salsa and cinnamon chips in a black bowl

    Colorful fresh fruit salsa is an unexpected way to serve fresh fruit. Use it to dip baked cinnamon sugar chips for a snack or set it out as part of a brunch or lunch spread.

    Two types of salsa in one week? It just feels like a salsa time of year. The weather is warming up, everything is green. All I want to do is sit outside, sipping on a Bourbon Lemonade Slush and dipping chips into salsa. While Slow Roasted Tomato Salsa is savory and classic, today’s fruit salsa is something else entirely. Fresh, sweet, and super kid-friendly. 

    I first had this salsa and the sweet cinnamon chips that accompany it almost 15 years ago on a ski trip with friends. After a long day in the cold, someone set out this incredibly fresh salsa and it was the perfect cooling treat to get us through to dinner. 

    You really need to turn on your knife skills for this one, but it’s otherwise a very simple dish to make. You just need to be sure to chop the fruit quite small so that you can scoop it up with chips. Don’t rush it, but don’t be too much of a perfectionist about it either. 

    Fresh and fun for spring and early summer! Here’s how.

    fresh strawberries in a black bowl

    Ingredients

    • Fresh Fruit - I used strawberries and peaches to take advantage of spring-summer fruit. Apples, kiwi, and even other types of berries will work. You can use a combination of as many as you’d like, as long as they can be chopped into fairly uniform pieces. It’s best if it’s colorful!
    • Honey and Lemon Juice - Honey adds sweetness and lemon juice balances that sweetness with a bit of tart flavor. The lemon juice also acts to help keep the fruit from discoloring if you’re using something like apples, so don’t skip it. 
    • Mint Leaves - Totally optional, but these make a nice garnish or are great mixed right into the salsa.
    • Tortillas, Butter, Ground Cinnamon, Sugar - You’ll need these to make the Cinnamon Sugar Chips for dipping in salsa!

    cinnamon sugar chips on a parchment lined sheet pan

    How to Use Fresh Fruit Salsa

    Fresh fruit salsa can be used in so many ways. Served with cinnamon sugar chips, it really leans into the sweet end of the spectrum. But you can also skip the sweet chips and serve fresh fruit salsa with savory dishes. It’s great over proteins like steak, salmon, pork chops, or balsamic chicken. The natural sweetness of the fruit pairs particularly well with grilled proteins where it balances the rich savory flavor of the grill. 

    Other Similar Meals / Serving Suggestions

    • Caribbean Chicken and Quinoa Bowls with Pineapple Avocado Salsa
    • Sweet and Spicy Mango-Avocado Salsa
    • Chipotle Lime Salmon
    • Marinated Chicken Skewers with Mango Salsa
    • Chili-Lime Glazed Beef Skewers with Charred Corn Salsa
    • Sheet Pan Steak Fajitas
    • Instant Pot Crispy Pork Carnitas
    • Instant Pot Chicken Burrito Bowls
    • Sheet Pan Tacos
    • Egg, Brie and Arugula Breakfast Sandwich with Strawberry Glazed Bacon
    • Bagel and Egg Breakfast Bake with Whipped Scallion Cream Cheese

    Favorite Tools

    • 6-inch Global Knife
    • Cutting Board
    • Half Sheet Pan
    • Anchor 3-Piece Glass Mixing Bowls
    • Parchment Paper Sheets

    cinnamon chips with fruit salsa in black bowls

    baked cinnamon chips and a bowl of fruit salsa on a black tray
    Print Recipe
    5 from 1 vote

    Fruit Salsa with Baked Cinnamon Sugar Chips

    Colorful fresh salsa is an unexpected way to serve fresh fruit. Use it to dip baked cinnamon sugar chips for a snack or set it out as part of a brunch or lunch spread.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Snack
    Keyword: fruit salsa, healthy snack recipe, strawberry
    Servings: 8
    Calories: 294kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Knife
    • Cutting Board
    • Half Sheet Pan
    • Parchment Paper
    • Mixing Bowl

    Ingredients

    Fruit Salsa:

    • 1 lb Strawberries, finely diced
    • 1 lb Peaches or Nectarines, peeled and finely diced
    • 1 tablespoon Honey
    • 2 teaspoon Lemon Juice
    • Small Mint Leaves (optional; finely chop and add them to the salsa or just serve around the edges for garnish)

    Baked Cinnamon Sugar Chips:

    • 8 6 inch Flour Tortillas, slices or wedges
    • 6 tablespoon Butter, melted
    • ¾ cup White Sugar
    • 3 tablespoon Ground Cinnamon

    Instructions

    • Preheat oven to 350°F / 177°C.
    • Line two baking sheets with parchment paper. Top with tortilla wedges, in a single layer. (Place the tortillas very close together with the edges touching so that you don’t lose too much of the cinnamon-sugar into the spaces between them.)
    • Brush the tops of the tortillas with melted butter.
    • Stir together sugar and cinnamon. Sprinkle over tortillas.
    • Bake until crisp and golden around the edges, 10 to 12 minutes. (Timing will vary depending on the thickness of the tortillas, so keep an eye on them.)
    • While tortillas bake (and while they’re cooling), finely dice all of the fruit. Be sure to dice them into very small pieces so that you can scoop the salsa up with chips.
    • Gently stir together the diced fruit, honey, and lemon juice. Taste and add more honey if you would like the salsa to be more sweet.
    • Serve salsa with cinnamon sugar chips for dipping.

    Notes

    Fruit - Almost any type of fruit will work here. Apples and kiwis are fun for some extra crunch and color. 
    Make Ahead - This recipe is best served fresh but the salsa can be refrigerated for up to a day. Cinnamon sugar chips can be stored at room temperature for up to 3 days. 

    Nutrition

    Calories: 294kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 282mg | Potassium: 259mg | Fiber: 4g | Sugar: 30g | Vitamin A: 463IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 2mg

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

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