Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe

If you’re searching for that “wow” appetizer or snack that always disappears at parties, Fruit Salsa with Cinnamon Sugar Tortilla Chips is your answer! It’s juicy, fresh, sweet, and a tiny bit tart—perfectly balanced and totally irresistible, especially with those crisp, golden cinnamon chips for dipping. Let’s turn everyday fruit into a celebration!

Ingredients You’ll Need

The best part about Fruit Salsa with Cinnamon Sugar Tortilla Chips is that you only need a handful of simple ingredients for both the salsa and the homemade chips. Each plays a starring role, adding crispness, juiciness, and those sweet-tart flavors that make every bite so much fun.

• Flour Tortillas: Go for 10″ size for sturdy chips and easy dippability; they’ll crisp up beautifully in the oven.
• Non-stick Cooking Spray: Ensures the cinnamon sugar sticks and the chips bake to golden perfection without any greasy aftertaste.
• Sugar: Regular granulated sugar brings that caramelized crunch to the tortilla chips.
• Cinnamon: Provides irresistible warmth and a cozy aroma—don’t skimp here!
• Granny Smith Apples: Their tartness balances the sweetness, while the crunch keeps the salsa lively.
• Lemon: Just a squeeze keeps the apples bright and adds a pop of fresh flavor.
• Kiwis: For a juicy, slightly tangy green burst competing for star fruit in every bite.
• Strawberries: The main sweet-and-juicy workhorse; pick the ripest you can find.
• Raspberries (optional): These melt in for extra color and delicate berry flavor—optional, but highly recommended if you want to wow!
• Brown Sugar: A hint of molasses depth marries the fruits and preserves together.
• Strawberry or Raspberry Preserves: This fruity binder brings out the berry-ness, making the salsa saucy and scoopable.

Variations

The beauty of Fruit Salsa with Cinnamon Sugar Tortilla Chips is how easily you can make it your own. Whether you’re riffing on a theme or working with what’s in season, there’s endless room for delicious creativity!

• Tropical Twist: Add diced mango or pineapple for a burst of sunshine and a sweeter, exotic flavor profile.
• Berry Bonanza: Fold in blueberries or blackberries for more berry flavor and a deeper jewel-toned color.
• Gluten-Free Friendly: Swap flour tortillas for your favorite gluten-free wraps; just keep an eye on crisping time.
• Preserve Play: Try peach, apricot, or even orange marmalade instead of strawberry or raspberry for a whole new flavor direction.

How to Make Fruit Salsa with Cinnamon Sugar Tortilla Chips

Step 1: Prep the Cinnamon Sugar Mixture

Start by stirring together the sugar and cinnamon in a small bowl until perfectly combined. This fragrant blend is going to coat our tortilla chips, giving them the signature sparkle and flavor that make every dip so joyful.

Step 2: Make and Bake the Tortilla Chips

Set up a little assembly line: Working with three tortillas at a time, lightly spray both sides with cooking spray, then sprinkle generously with your cinnamon sugar on both sides. Stack them up and slice into 12 wedges with a pizza cutter (super fun!). Spread them on a baking sheet (no need to grease) and bake at 350°F for about 11–12 minutes, flipping once, until golden and crisp.

Step 3: Chop and Prep the Fruit

Peel and finely chop the Granny Smith apples first. Drizzle with fresh lemon juice as you go to keep them bright and crisp. Finely dice the kiwis and strawberries—aim for even pieces so every chip gets a bit of everything. If you’re using raspberries, gently break them up (they’ll blend in as you stir).

Step 4: Mix the Fruit Salsa

Add the brown sugar and preserves to your fruit mix and stir gently. The preserves help everything meld into a sweet, tangy, slightly jammy salsa with plenty of juicy texture. Chill for 15–30 minutes if you’d like, or serve right away at room temperature for extra freshness.

Step 5: Serve and Dip!

Arrange your cinnamon sugar tortilla chips around a big bowl of fruit salsa and watch them disappear! Whether you serve it as a party appetizer or a special late-night snack, get ready for lots of big smiles and frequent requests for the recipe.

How to Serve Fruit Salsa with Cinnamon Sugar Tortilla Chips

Garnishes

Take your presentation up a notch by scattering fresh mint leaves over the fruit salsa just before serving. Or, add a few extra whole raspberries and a dusting of extra cinnamon-sugar. These little touches make it look gourmet and add wonderful pops of color and freshness.

Side Dishes

While Fruit Salsa with Cinnamon Sugar Tortilla Chips is fabulous on its own, it’s also a hit alongside brunch favorites like quiche or yogurt parfaits. It’s right at home next to other party snacks like cheese boards, lemon bars, or a chilled pitcher of sangria!

Creative Ways to Present

Spoon the salsa into mini dessert cups for a grab-and-go parfait vibe at showers or picnics, or serve it alongside ice cream as a fresh “topping bar.” For a playful potluck, arrange chips in a spiral around the salsa bowl—guaranteed crowd pleaser and Instagram-worthy, too!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any left, store the fruit salsa in an airtight container in the fridge for up to two days. The flavors mingle and get even juicier as it sits, though the texture is best on day one. Store the tortilla chips at room temperature in a sealed zip bag or container so they stay crisp.

Freezing

Freezing isn’t recommended for the fruit salsa (the texture can get mushy after thawing), and the chips may lose their snap. This treat is best enjoyed fresh or within a couple of days—just the excuse you need to finish every last bite!

Reheating

If your cinnamon sugar tortilla chips soften a bit, simply spread them on a baking sheet and crisp up in a 350°F oven for 2–3 minutes. Serve the salsa chilled or at room temperature—no need to reheat.

FAQs

Final Thoughts

Whether you’re in the mood for a sunshiny snack or hosting a party, Fruit Salsa with Cinnamon Sugar Tortilla Chips never fails to delight. I hope you fall for its sweet, crisp magic just as much as I have—give it a try, and don’t be surprised if it becomes your new go-to for gatherings big and small!

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