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Fruit Salsa With Baked Cinnamon Chips

A refreshing mix of diced fruits served with crispy baked cinnamon-sugar tortilla chips, perfect for sharing at gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Fruit Salsa
  • 1 cup diced strawberries
  • 1 cup diced kiwis
  • 1 cup diced mangoes
  • 1 cup diced apples
  • 1 tablespoon lime juice
  • 1 tablespoon honey
For the Baked Cinnamon Chips
  • 4 pieces flour tortillas
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon melted butter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Mix sugar and cinnamon in a small bowl.
  3. Brush the melted butter over each flour tortilla and sprinkle them generously with the cinnamon-sugar mixture.
  4. Cut the tortillas into triangles and spread them out on a baking sheet in a single layer.
Baking the Chips
  1. Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning!
Making the Fruit Salsa
  1. In a large mixing bowl, combine the diced strawberries, kiwis, mangoes, and apples.
  2. Drizzle the lime juice and honey over the fruit and gently toss until combined.
Serving
  1. Once the chips are ready, let them cool slightly and serve them alongside the vibrant fruit salsa. Enjoy your refreshing treat!

Notes

Store leftover fruit salsa in an airtight container in the refrigerator for up to 2 days. Baked cinnamon chips are best enjoyed immediately or stored in a sealed container at room temperature for a day or two. To revive the chips, pop them back in the warm oven for a couple of minutes to regain their crunch. Consider adding yogurt for dipping or serving alongside a protein option like grilled chicken.