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.
Half Sheet Pan
- 1 lb Strawberries, finely diced
- 1 lb Peaches or Nectarines, peeled and finely diced
- 1 Tbsp Honey
- 2 tsp 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 Tbsp Butter, melted
- 3/4 cup White Sugar
- 3 Tbsp Ground Cinnamon
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.
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.
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