Fruit Salsa with Baked Cinnamon Tortilla Chips — does it get better than this? I think not! This fresh fruit salsa is made with peaches, strawberries, kiwis and mango, but you can use any fruit you have on hand!
Fruit Salsa with Baked Cinnamon Tortilla Chips
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 sugar and cinnamon 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!
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If you’d like to buy a copy for yourself, you can order the cookbook from Amazon. After trying this delicious fruit salsa, I’m excited to make more!
Fruit Salsa Ingredients
For the fresh fruit salsa, you’ll need:
- Peach or nectarine
- Strawberry jam
- Fresh lemon juice
Cinnamon Chips Ingredients
The cinnamon sugar chips are so easy to make! You’ll need:
- Granulated sugar
- Flour tortillas
How to Make Fruit Salsa and Cinnamon Chips
- To make the fruit salsa, dice the fruit into bite-sized pieces and add to a bowl.
- Toss with the strawberry jam and lemon juice.
- To make the cinnamon tortilla chips, first stir together the cinnamon and sugar.
- Brush the flour tortillas with butter, then dust with homemade cinnamon sugar.
- Cut the tortillas into wedges and bake until golden brown.
Can I Use Corn Tortillas Instead of Flour?
Corn tortillas would taste quite different and have a different texture and mouthfeel, I recommend sticking with flour tortillas for this recipe.
Does Fruit Salsa Stay Fresh for Long?
This fresh fruit salsa is best enjoyed within two hours of making it. The fruit will release more and more liquid the longer it sits, so I wouldn’t recommend making this salsa too far in advance.
Can I Add Different Fruits to This Salsa?
Of course! You can use any fruits you want, although I personally think softer fruits are the best in this salsa (berries, stone fruits, etc).
Tips for the Best Fruit Salsa and Cinnamon Chips
- The cinnamon chips won’t be fully crisp when you take them out of the oven. They need a few minutes to cool on the baking sheet to crisp up properly.
- Give this fruit salsa a good stir before serving it, as the fruit juices will collect at the bottom of the bowl.
- Fresh, in-season fruit is best for this recipe. I don’t recommend using frozen fruit here (too runny and mushy).
More Fresh Fruit Recipes You’ll Love:
- Fruit Pizza
- Sugar Cookie Fruit Pizzas (Chewy Version)
- Honey Lime Rainbow Fruit Salad
- Berry Fruit Salad with Honey Balsamic Dressing
- Berry Cheesecake Fruit Salad
- Brownie Fruit Pizza
- Creamy Cinnamon Apple and Walnut Fruit Salad
Follow Cooking Classy
Fruit Salsa with Baked Cinnamon Sugar Chips
- 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