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Fruit Salsa with Baked Cinnamon Sugar Chips Recipe

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4.2 from 8 reviews

  • Author: Eliza
  • Total Time: 22 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A refreshing and vibrant fruit salsa paired with crispy baked cinnamon sugar tortilla chips, perfect for a light snack or party appetizer. The salsa combines a medley of fresh fruits sweetened with honey and lemon juice, while the chips add a delightful cinnamon-spiced crunch baked to perfection.

Ingredients

Fruit Salsa Ingredients

  • 3 Cups Strawberries, chopped
  • 1 Cup Cantaloupe, chopped
  • 1 Green Apple, chopped
  • 2 Kiwis, chopped
  • 1 Cup Raspberries
  • 3 Tablespoons Honey
  • 1/2 Lemon, juiced
  • Pinch of Sea Salt

Cinnamon Sugar Chips Ingredients

  • 6 Tortillas
  • 2 Tablespoons Cinnamon
  • 2 Tablespoons Coconut Sugar
  • Light oil spray (such as coconut oil spray or cooking spray)

Instructions

  1. Wash and Chop Fruit: Thoroughly wash all the fresh fruits—strawberries, cantaloupe, green apple, kiwis, and raspberries. Chop them into small, bite-sized pieces and place them into a large mixing bowl.
  2. Add Lemon and Honey: Squeeze the juice from half a lemon over the chopped fruit. Add the honey and a pinch of sea salt to the bowl. Toss everything gently to evenly coat the fruit with the citrus and honey mixture.
  3. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cinnamon sugar chips.
  4. Cut Tortilla Chips: Place the tortillas on a cutting board and cut each into triangle-shaped chips, similar in size to traditional tortilla chips.
  5. Line Baking Sheet: Line a baking sheet with parchment paper and spread out the cut tortilla chips evenly on the sheet, making sure they don’t overlap.
  6. Mix Cinnamon and Sugar: In a small bowl, combine the cinnamon and coconut sugar thoroughly.
  7. Coat Chips: Lightly spray both sides of the tortilla chips with oil spray. Evenly sprinkle the cinnamon sugar mixture on both sides, flipping the chips gently to ensure all sides are coated with the sweet, spiced mixture.
  8. Bake Chips in Oven: Place the baking sheet in the preheated oven and bake for 9 to 12 minutes. Keep a close eye to ensure the chips become crunchy without burning.
  9. Cool Tortilla Chips: Remove the baked chips from the oven and transfer to a cooling rack or plate. Let them cool completely to achieve maximum crunchiness.
  10. Serve, Store, and Enjoy: Serve the cooled cinnamon sugar chips alongside the fresh fruit salsa for dipping. Store any leftover chips in an airtight container or ziplock bag at room temperature for up to one week. Keep the fruit salsa refrigerated for up to five days.

Notes

  • Use fresh, ripe fruit for the best flavor and texture in the salsa.
  • If you prefer a sweeter salsa, add additional honey to taste.
  • Keep an eye on the chips while baking as they can quickly go from crunchy to burnt.
  • For a gluten-free option, use corn tortillas instead of flour tortillas.
  • Store chips properly to maintain crunchiness; avoid airtight storage for the salsa at room temperature.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/fruit-salsa-with-baked-cinnamon-sugar-chips-recipe/