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Fruit Salsa and Cinnamon Chips

A refreshing and healthy snack or appetizer, this fruit salsa paired with homemade cinnamon chips is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup diced strawberries fresh or frozen, thawed
  • 1 cup diced kiwi peeled
  • 1 cup diced mango fresh or frozen, thawed
  • 1/2 cup diced pineapple fresh or canned, drained
  • 2 tbsp fresh lime juice from about 1 lime
  • 1 tbsp honey optional, for sweetness
  • 6 flour tortillas 8-inch size
  • 1/4 cup sugar granulated
  • 1 tsp cinnamon ground
  • 2 tbsp butter melted

Equipment

  • Baking sheet
  • Parchment paper
  • Pizza cutter or sharp knife
  • Mixing bowls
  • Pastry brush

Method
 

  1. In a large bowl, combine the diced strawberries, kiwi, mango, and pineapple. Add the lime juice and honey, if using, and gently mix to combine. Refrigerate for at least 30 minutes to allow the flavors to meld.
  2. Preheat your oven to 350°F (175°C). In a small bowl, mix the sugar and cinnamon together. Brush both sides of each tortilla with the melted butter, then sprinkle the cinnamon-sugar mixture evenly over both sides.
  3. Using a pizza cutter or sharp knife, cut each tortilla into 8 wedges. Arrange the wedges in a single layer on a baking sheet lined with parchment paper.
  4. Bake the tortilla wedges for 8-10 minutes, or until they are crispy and golden brown. Keep an eye on them to prevent burning.
  5. Remove the cinnamon chips from the oven and let them cool completely on the baking sheet. Serve the fruit salsa chilled with the cinnamon chips for dipping.

Notes

Chef's Tips:
• For a vegan version, use a plant-based butter substitute for the cinnamon chips.
• Avoid overbaking the chips, as they can quickly go from golden to burnt.
• Serve the fruit salsa in a hollowed-out pineapple for a fun presentation.
Food Safety:
• Always wash fruits thoroughly before dicing to remove any potential contaminants.
• Store the fruit salsa in an airtight container in the refrigerator and consume within 2 days for best quality.