Fruit Salsa with Baked Cinnamon Sugar Chips

baked cinnamon chips and a bowl of fruit salsa on a black tray

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

Cook Time10

Total Time30

Course: Snack

Keyword: fruit, fruit salsa, healthy snack recipe, potluck recipe, strawberry, summer entertaining, summer recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Knife
Cutting Board
Half Sheet Pan
Parchment Paper
Mixing Bowl

Ingredients

Fruit Salsa:

1 pound Strawberries, finely diced
1 pound Peaches or Nectarines, peeled and finely diced
1 Tablespoon Honey
2 teaspoons 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 Tablespoons Butter, melted
3/4 cup White Sugar
3 Tablespoons 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