Fruit Salsa with Cinnamon Chips Recipe | Perfect Snack

Hey y’all! If you’re on the hunt for a snack that is both refreshing and delightfully sweet, look no further than this Fruit Salsa with Cinnamon Chips. It’s the perfect mix of juicy fruit and crispy, spiced chips, making it a hit at parties, family gatherings, or just when you’re craving something special. Let’s get cooking!

Why You’ll Love This

• This recipe is quick and easy, taking just 15 minutes to prep and 10 minutes to bake!
• The combination of fresh fruit and cinnamon chips creates a delightful burst of flavors in every bite.
• It’s perfect for entertaining, offering a crowd-pleasing, colorful dish.
• Customize it with your favorite fruits for an endless variety of flavors.
• It’s a healthier alternative to traditional sugary snacks.

Ingredients

• 2 kiwis, peeled and diced
• 1 pound strawberries, hulled and diced
• 1 pint blueberries
• 3 tablespoons sugar
• 1 tablespoon fresh lime juice
• 10 flour tortillas
• 1/4 cup unsalted butter, melted
• 1 cup cinnamon sugar (1 cup sugar mixed with 1 tablespoon cinnamon)

Directions

Prepare the Fruit Salsa

1. In a large bowl, combine the kiwis, strawberries, and blueberries.
2. Sprinkle with sugar and drizzle with lime juice, then toss everything gently to combine.
3. Cover the bowl and let it sit in the refrigerator while you prepare the chips.

Bake the Cinnamon Chips

1. Preheat your oven to 350°F (175°C).
2. Brush each tortilla with melted butter, then sprinkle generously with cinnamon sugar.
3. Cut the tortillas into wedges and place on a baking sheet in a single layer.
4. Bake for 8-10 minutes, or until the chips are crispy and golden brown.
5. Allow to cool slightly before serving with the fruit salsa.

Notes

• For an extra touch of flavor, add a teaspoon of vanilla extract to your fruit mix. Learn more about vanilla benefits.
• Use whole wheat tortillas for a healthier chip option.
• This salsa can be made up to a day in advance and stored in the refrigerator. More on proper refrigeration.

Variations

• Add diced mango for a tropical twist.
• Include a handful of raspberries for added tartness.
• Use apple slices instead of tortillas for a gluten-free option.

Required Equipment

• Mixing bowls
• Baking sheet
• Pastry brush
• Knife and cutting board

Storage Instructions

Store the fruit salsa in an airtight container in the refrigerator for up to 3 days. Keep the cinnamon chips in a sealed bag at room temperature for up to 5 days.

Suggested Pairings

Serve this fruit salsa with a side of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also pairs wonderfully with a chilled glass of sparkling wine.

Pro Tips

• For perfectly diced fruit, use a sharp knife and cut them into small, even pieces. Explore more cutting techniques.
• Using freshly squeezed lime juice enhances the flavor significantly, so avoid bottled juice if possible.
• To keep the chips extra crispy, store them in an airtight container with silica gel packets.

FAQ

1. Can I use frozen fruit? Yes, just make sure to thaw and drain the fruit thoroughly before using.
2. What else can I serve with cinnamon chips? These chips are also fantastic with yogurt or chocolate dip.
3. How can I make it spicier? Add a pinch of cayenne pepper to the cinnamon sugar for a spicy kick.