Fruit Salsa with Cinnamon Tortilla Chips Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
