Fruit Salsa with Cinnamon Tortilla Chips Recipe

Introduction

This fresh fruit salsa is a vibrant and delicious mix of peaches, mango, kiwis, and strawberries, tossed with a hint of lemon and honey. Paired with crispy cinnamon-sugar tortilla chips, it makes a refreshing snack or party dip that’s both sweet and slightly tangy.

Ingredients

• 2 peaches (peeled and diced)
• 1 mango (peeled, cored, and diced)
• 4 kiwis (peeled and diced)
• 16 oz strawberries (hulled and diced)
• 1 Tablespoon fresh lemon juice (about half a lemon)
• 2 Tablespoons honey
• 2 Tablespoons fresh basil (chopped)
• 1/3 cup granulated sugar
• 1 teaspoon cinnamon
• 10 tortillas (flour, gluten-free, or grain-free; alternatively, 1 pita for chips)
• Coconut oil cooking spray (or melted butter)

Instructions

1. Step 1: Peel and dice all the fruit into small pieces. Place them in a large bowl and toss gently to combine.
2. Step 2: In a small bowl, mix the fresh lemon juice with honey until well blended. Pour this mixture over the fruit and stir to coat evenly. Cover the bowl and refrigerate while preparing the chips.
3. Step 3: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon.
4. Step 4: Lightly spray both sides of each tortilla with coconut oil cooking spray (or brush with melted butter). Sprinkle generous amounts of the cinnamon sugar mixture on both sides. Stack the tortillas, then cut them into 8 triangles each.
5. Step 5: Arrange the tortilla triangles in a single layer on the prepared baking sheets. Bake for 10–12 minutes, turning them halfway through. Chips will crisp further as they cool.
6. Step 6: Once chips are baking, stir the chopped fresh basil into the chilled fruit salsa and toss to mix the juices well.
7. Step 7: Serve the fruit salsa immediately alongside the cinnamon chips for a colorful, sweet, and tangy snack.

Tips & Variations

• If you prefer a less sweet salsa, reduce the sugar used on the chips or omit the honey in the fruit mixture.
• For a spicy twist, add a pinch of finely chopped jalapeño or a dash of chili powder to the salsa.
• Swap out basil for fresh mint to give the salsa a refreshing minty flavor.
• Instead of baking tortilla chips, try toasting pita bread cut into triangles for a different texture.

Storage

Store the prepared fruit salsa in an airtight container in the refrigerator for up to 2 days. The cinnamon chips are best enjoyed fresh but can be kept in a sealed container at room temperature for 1-2 days to maintain crispness. Reheat chips briefly in a low oven if needed, but avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Fresh fruit is preferred for texture and flavor, but you can use frozen fruit if thawed and drained well. Be mindful that frozen fruit may release extra juice, so adjust draining or serving accordingly.

Can I make this recipe vegan?

Yes! Use maple syrup or agave nectar instead of honey, and opt for coconut oil or vegan butter for the chips to keep it fully plant-based.

Fruit Salsa with Cinnamon Tortilla Chips Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

This vibrant Fruit Salsa Recipe combines a fresh medley of peaches, mango, kiwis, and strawberries, blended with a touch of lemon juice, honey, and fresh basil. Served with crispy cinnamon-sugar tortilla chips baked to perfection, this dish makes a delightful and refreshing snack or appetizer perfect for warm days and gatherings.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 10 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Fruit Salsa

• 2 peaches, peeled and diced
• 1 mango, peeled, cored, and diced
• 4 kiwis, peeled and diced
• 16 oz strawberries, hulled and diced
• 1 tablespoon fresh lemon juice (about half a lemon)
• 2 tablespoons honey
• 2 tablespoons fresh basil, chopped

Cinnamon Sugar

• 1/3 cup granulated sugar
• 1 teaspoon cinnamon

Tortilla Chips

• 10 tortillas (flour, gluten-free, or grain-free; alternatively pita chips)
• Coconut oil cooking spray or melted butter for spraying

Instructions

1. Chop the fruit: Peel and chop all of the fruit into small pieces. Add the diced peaches, mango, kiwis, and strawberries into a large bowl and toss to combine evenly.
2. Mix together dressing: In a small bowl, stir together the fresh lemon juice and honey until well blended. Pour this mixture over the chopped fruit and gently mix to coat all the pieces. Cover the bowl and refrigerate while you prepare the chips to allow the flavors to meld.
3. Prep the cinnamon chips: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon. Lightly spray both sides of each tortilla with coconut oil cooking spray or brush with melted butter. Sprinkle the cinnamon sugar mixture evenly on both sides of the tortillas.
4. Cut and bake chips: Stack the coated tortillas and cut them into 8 triangles each. Arrange the triangles in a single layer on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, flipping halfway through baking. Remove when crisp and let cool; chips will continue to crisp as they cool down.
5. Serve: Remove the refrigerated fruit salsa from the fridge, stir in the freshly chopped basil to release its aroma, and toss gently to combine all the juices. Serve the fresh fruit salsa alongside the warm, crispy cinnamon-sugar tortilla chips or pita chips for dipping and enjoy.

Notes

• Note 1: You may substitute the tortillas with pita chips if preferred for a different texture.
• Note 2: Alternatively, you can air fry the cinnamon sugar-coated tortilla triangles at 350°F for about 8-10 minutes, flipping halfway, to achieve crispy chips without using the oven.

Keywords: fruit salsa, cinnamon sugar tortilla chips, fresh fruit dip, healthy appetizer, gluten-free snack, easy fruit salsa recipe