Fruit Salsa and Cinnamon Chips
User Reviews
5
Fruit Salsa and Cinnamon Chips
Description
Fruit Salsa and Cinnamon Chips feature a fresh fruit salsa made by dicing strawberries, mandarin oranges, mango, kiwi, and blueberries, tossed in a dressing of honey, lemon juice, chopped mint leaves, and optional ginger paste. The dressing adds a bright, sweet, and herbal element to the juicy fruit mix.
The accompanying cinnamon chips are created from flour tortillas cut into triangles, coated in melted butter, and tossed with a cinnamon-sugar mixture before baking until crispy and golden. The sweet and spiced chips offer a crunchy texture that complements the soft, juicy fruit salsa.
This combination works well as a light dessert or snack, bringing together fresh fruit flavors with the warmth and sweetness of cinnamon chips. The recipe allows flexible fruit choices and quantities to suit personal preference.
The salsa benefits from chilling for at least 30 minutes to meld flavors. The chips should be watched carefully during baking to avoid burning, taking about 17-20 minutes at 325°F. You can prepare the chips first, then assemble the salsa while they bake.
Ingredients
FRUIT SALSA
- 12 strawberries hulled and diced
- 5 mandarin orange peeled and chopped
- 1 Mango peeled and diced
- 3 kiwi peeled and diced
- 1 cup blueberries halved
- 3 Tbsp honey
- 1 lemon juiced
- 6 fresh mint chopped, leaves
- 1 tsp ginger optional but recommended, paste
CINNAMON CHIPS
- 20 inch flour tortillas
- 1/2 cup butter salted or unsalted
- 1 cup granulated sugar
- 4-5 tsp ground cinnamon
Instructions
PREPARE AND BAKE THE CHIPS
- Preheat oven to 325°F and line a baking sheet with parchment paper or silicone baking mat. Set aside. Combine granulated sugar and ground cinnamon in a small mixing bowl.
- Cut flour tortillas into triangles, place in large bowl. Pour melted butter over cut tortillas, toss until well coated.
- Sprinkle cinnamon sugar mixture into bowl, tossing as you go to evenly distribute the mixture.
- Bake about 17-20 minutes or until crispy, oven times may vary, watch closely so they don’t burn. I like to start checking at about 13-14 minutes.
MAKE THE SALSA
- Dice all fruit in to small pieces, place in bowl and set aside.
- Combine honey, lemon juice, mint and ginger in blender, then blend until smooth.
- Pour dressing over diced fruit and toss to combine. For best flavor, chill 30 minutes before serving.
- When chips are finished baking, let cool to room temperature while the salsa is chilling.
- Serve and enjoy!
Notes
- Prep time includes only making the chips before baking; use baking time to chop fruit and prepare dressing for efficiency.
- Feel free to substitute or add any fruits of your choice to the salsa according to preference or seasonality.
- Chilling the fruit salsa for at least 30 minutes before serving improves flavor blending.
- Monitor the cinnamon chips closely during baking starting at 13-14 minutes to prevent burning as oven temperatures vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 24mg | 8% |
| Sodium | 496mg | 21% |
| Potassium | 338mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 40g | 80% |
| Vitamin A | 864IU | 17% |
| Vitamin C | 60mg | 67% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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