Fruit Salsa with Baked Cinnamon Sugar Tortilla Chips – yes and definitely yes!! You know I’m all about the dips and salsas, especially when they involve something sweet. I’m totally in love! I’ve always been a big fan of baked or fried cinnamon sugar chips (I make these baked ones all the time) but I’ve actually never paired them with fruit salsa until now. But let me tell you it is a match meant to be!
Fruit Salsa with Baked Cinnamon Sugar Tortilla Chips
There’s so many I want to try! And of course I’m going to give you the list – there’s Peach Cobbler Baked French Toast (it has sweetened condensed milk in it and that sounds genius. I love anything with sweetened condensed milk), Hash Browns Ham Frittata, Breakfast Fruit Pizza, Double Chocolate Banana Muffins, Taco Stew, Candied Pecan Brussels Sprouts (with Bacon!), Mexican Fried Rice, Garden Skillet, Braised Dijon Chicken and Potatoes, Razzleberry Crisp, and the Peaches and Cream Bars. Yum yum yum!
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Fruit Salsa with Baked Cinnamon Sugar Chips
Soon to be one of your favorite ways to use up fruit! This fruit salsa such an easy treat to make and people of all ages love it! It's loaded with fresh fruit and those cinnamon sugar chips are addictive!
- 1 peach or nectarine , peeled and diced
- 1 mango , peeled, cored and diced
- 3 kiwis , peeled and diced
- 1 (16 oz) pkg. strawberries, hulled and diced
- 1 1/2 tsp fresh lemon juice
- 2 Tbsp strawberry jam
Cinnamon Sugar Chips
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 6 6- inch flour tortillas
- 2 Tbsp butter , melted
Preheat oven prepare baking sheet: Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray (or line with a silicone liner or parchment paper), set aside.
Toss fruit with lemon and jam: For the fruit salsa in a large mixing bowl toss together peach, mango, kiwi, strawberries, lemon juice and strawberry jam. Chill salsa (serve salsa within 2 hours).
Butter tortillas, dust with cinnamon sugar: In a small bowl mix together sugar and cinnamon. Brush both sides of the tortillas lightly with melted butter. Sprinkle each side of tortillas evenly with cinnamon sugar mixture*.
Cut into wedges: Cut tortillas into 6 wedges, similar to cutting a pizza**.
Bake: Transfer to prepared baking sheet in a single layer (they'll likely have to overlap slightly in places). Bake in preheated oven about 10 - 12 minutes, turning chips once halfway through baking***.
Let chips cool then serve with fruit salsa.
- I recommend laying them over a cutting board when doing this. Use up all of the cinnamon sugar mixture.
- To cut them, I like to make 2 stacks of 3 tortillas each then cut through all of them at once. I first cut them into halves then from there each half into 3 wedges).
- Chips won't be fully crisp throughout by the end, but once cool they should crisp up fully.
- Recipe source: recipe adapted from Our Oh Sweet Basil Kitchen