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Fruit Salsa with Cinnamon Sugar Tortilla Chips

A refreshing, sweet dip made from finely diced strawberries, apples, kiwis, and raspberries, served with crispy homemade cinnamon sugar flour tortilla chips.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Dessert, Snack
Cuisine: American, Summer
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Fruit Salsa
  • 1 lb fresh strawberries finely diced
  • 2 medium crisp apples peeled and finely diced
  • 3 medium kiwis peeled and finely diced
  • 0.5 cup raspberries chopped
  • 1 tbsp granulated sugar
  • 1 tbsp brown sugar packed
  • 2 tbsp strawberry preserves
  • 1 tbsp lemon juice freshly squeezed
Cinnamon Sugar Chips
  • 10 medium flour tortillas
  • 0.5 cup unsalted butter melted
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • Large mixing bowl
  • Chef's Knife
  • Baking sheets
  • Pizza Cutter

Method
 

  1. Finely dice the strawberries, apples, and kiwis into uniform pieces. Gently mix in the raspberries.
  2. Add white sugar, brown sugar, strawberry preserves, and lemon juice to the fruit. Toss to combine.
  3. Cover and chill the salsa in the refrigerator for at least 30 minutes to let the juices release.
  4. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  5. Mix the remaining 1/2 cup sugar and cinnamon in a small bowl.
  6. Brush one side of each tortilla with melted butter and sprinkle generously with the cinnamon sugar mixture.
  7. Cut each tortilla into 8 wedges using a pizza cutter.
  8. Place chips in a single layer on baking sheets and bake for 8-11 minutes until golden and crispy.
  9. Let chips cool slightly, then serve with the chilled fruit salsa.

Notes

Store the salsa in the fridge for up to 2 days. Store chips in an airtight container at room temperature.