Fruit Salsa with Cinnamon Sugar Chips
User Reviews
4.6
Fruit Salsa with Cinnamon Sugar Chips
Description
This recipe starts by dicing strawberries, kiwi, and Granny Smith apple into small pieces, then mixing them with granulated sugar and fresh lemon juice. The fruit mixture rests refrigerated from 30 minutes up to 24 hours to develop a balanced sweetness and slight tartness.
Meanwhile, soft tortillas are brushed with melted butter, sprinkled generously with a cinnamon-sugar blend, then cut into wedges and baked until crisp. The result is a warm, crunchy chip that complements the cool, juicy fruit salsa.
This dish works well as a light dessert or snack, offering fresh fruit and sweet crispy chips in a single serving. The cinnamon sugar chips can be made ahead and served alongside the chilled salsa when ready.
Making the chips while the salsa chills saves time, enabling the whole recipe to come together in about 30 minutes if timed well. Storing the chips separately keeps them crisp for serving later.
Ingredients
Fruit Salsa
- 1 pint strawberries
- 2 kiwi
- 1 apple Granny Smith
- ¼ cup granulated sugar
- ½ lemon
Cinnamon Sugar Chips
- 6 flour tortillas soft-taco size
- 4 tablespoons butter
- 1 cup granulated sugar
- 1 ½ tablespoons cinnamon to your taste
Instructions
Fruit Salsa
- Remove the stems from the strawberries, and peel the kiwis, and core the apple. (You can peel the apple if you like, but I like leaving the skin on for some color.)
- Finely dice all fruit and add it to a large bowl. Mix everything together.
- Add the sugar and juice from half of a lemon to the fruit. Mix thoroughly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
Cinnamon Chips
- Preheat your oven to 400 degrees F. Lay out the tortillas on a flat surface.
- Melt the butter in a bowl in the microwave. Brush the butter over the tops of the tortillas, covering them edge to edge.
- Mix sugar and cinnamon together in a medium bowl. Sprinkle the mixture generously over the tortillas covering the tops completely.
- Cut the tortillas into wedges and arrange them in a single layer on the baking sheet. (You can use multiple baking sheets and rotate them halfway through baking or cook in batches.)
- Bake for 7-9 minutes or until crispy. Remove from the oven and serve warm or room temperature with the chilled salsa.
Notes
- Prepare cinnamon sugar chips while the fruit salsa chills to streamline making the dish.
- Chips can be made ahead of time and stored in an airtight container to maintain crispness until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 284mg | 12% |
| Potassium | 275mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 53g | 106% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 75mg | 83% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
