Fruit Salsa with Baked Cinnamon Tortilla Chips

Let’s talk about fruit salsa for a quick minute. It’s fresh, it’s beautiful and I love it! Now imagine crispy cinnamon sugar chips made from flour tortillas, still warm from the oven.

Course Dessert

Cuisine American

Keyword Fruit Salsa

Prep Time 20

Cook Time 12

Servings servings

Calories 190kcal

Author Dana DeVolk

Ingredients

1 pound strawberries stems removed, small diced
1 pint blueberries
1 cup pineapple tidbits drained
1 cup small-diced mandarin oranges
2 kiwi peeled, small diced
3 tablespoons honey
1 tablespoon lime juice fresh squeezed
zest of 1 lime

For the tortillas:

1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
10 fajita sized flour tortillas
2 tablespoons unsalted butter melted

Instructions

Place the strawberries, blueberries, pineapple, mandarin oranges, and kiwi in a large bowl, set aside.
1 pound strawberries, 1 pint blueberries, 1 cup pineapple tidbits, 1 cup small-diced mandarin oranges, 2 kiwi
In a small bowl, whisk together the honey, lime juice, and lime zest until fully combined.
3 tablespoons honey, 1 tablespoon lime juice, zest of 1 lime
Pour the sauce over the fruit in the bowl and toss to combine. Cover with plastic wrap and place in the fridge while you make the tortilla chips. This will help the flavors to combine in the salsa.
Preheat the oven to 350°F. Line two large sheet trays with foil and set them aside. In a small bowl, mix together the sugar and cinnamon, set aside.
1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon
On a clean workstation, take one of the tortillas and brush it lightly with the melted butter using a pastry brush.
10 fajita sized flour tortillas, 2 tablespoons unsalted butter
Sprinkle evenly with the cinnamon sugar, turn it over and brush the other side with butter and sprinkle with more cinnamon sugar.
Stack another tortilla on top of the first one, brush the top with melted butter and sprinkle with cinnamon sugar, flip it over and repeat with the butter and sugar mixture. Keep doing this, stacking, brushing, sprinkling with all the tortillas.
Use all of the butter and cinnamon/sugar mixture.
You will now have a stack of tortillas. Cut the stack into 6th’s, so now you have 6 triangles.
Separate the triangles and lay them out in a single layer over the two sheet trays. You will need to bake the trays separately.
Place the first tray into the oven and bake for 10-12 minutes until lightly golden brown. Keep in mind the tortillas will crisp as they cool.
Once the tortillas are done, take them off the tray and lay them on a wire rack to cool. Repeat with the second tray.
Once the chips are cool, serve with the fruit salsa.

Notes

Cut Fruit Evenly: A sharp knife or food chopper helps get those small pieces so the salsa blends well—nobody wants a giant chunk overshadowing the other fruits.
Don’t Overbake the Chips: They can go from perfectly golden to burnt in seconds. Keep an eye on them, and remember they crisp as they cool.
Try a Pizza Cutter: Instead of a pizza cutter just for pizza, use it to slice your tortillas—it’s quick and easy, especially if you’re making a large batch.
Add Fruit to Taste: If you’re not a pineapple fan, leave it out. Love blueberries? Toss in extra! This recipe is a great way to experiment with whatever’s in season.
Make It a Dessert Topping: Leftover salsa is amazing on top of angel food cake, ice cream, or even a yogurt parfaits for a breakfast treat.
Let the Salsa Rest: Give the salsa a little time to chill before serving so all the flavors come together. This step is crucial—salsa rest for about 30 minutes is good enough.

Nutrition