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Strawberry Kiwi Salsa with Cinnamon Chips

A refreshing and vibrant fruit salsa made with fresh strawberries and kiwi, served with crunchy homemade cinnamon sugar tortilla chips. The perfect summer appetizer or sweet snack.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Dessert, Snack
Cuisine: American, Summer
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Fruit Salsa
  • 1 lb fresh strawberries finely diced
  • 3 kiwis peeled and finely diced
  • 2 tbsp granulated sugar adjust to taste
  • 1 tbsp lime juice freshly squeezed
  • 1 tbsp strawberry preserves optional, for extra gloss
Cinnamon Chips
  • 4-6 flour tortillas 10-inch size
  • 0.25 cup unsalted butter melted (or cooking spray)
  • 0.5 cup sugar granulated
  • 2 tsp ground cinnamon

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Pizza Cutter or Knife

Method
 

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a small bowl, mix the 1/2 cup sugar and cinnamon together.
  3. Brush both sides of the tortillas with melted butter or spray generously with cooking spray.
  4. Sprinkle the cinnamon-sugar mixture evenly over the tortillas. Cut each tortilla into 8 wedges using a pizza cutter.
  5. Arrange wedges in a single layer on baking sheets. Bake for 8-10 minutes until golden and crispy.
  6. While chips bake, wash, hull, and finely dice the strawberries and peel/dice the kiwis.
  7. In a medium bowl, combine strawberries, kiwis, 2 tbsp sugar, and lime juice. Toss gently to combine.
  8. Let the salsa sit for 15 minutes to allow juices to release (macerate). Serve with cooled cinnamon chips.

Notes

Best served the same day. Leftovers can be stored in the fridge but may become watery.