Fresh Fruit Salsa Cinnamon Chips (Print-Friendly Version)
Chopped fresh fruit with bright flavors, served with crunchy cinnamon sugar chips. A refreshing summertime treat.
# What You’ll Need to Make This:
→ Fruit Mixture
01 -
2 peaches, peeled and diced
02 -
1 mango, peeled, cored, and diced
03 -
4 kiwis, peeled and diced
04 -
450 grams strawberries, hulled and diced
05 -
1 tablespoon fresh lemon juice
06 -
2 tablespoons honey
07 -
2 tablespoons fresh basil, finely chopped
→ Cinnamon Chips
08 -
1/3 cup granulated sugar
09 -
1 teaspoon ground cinnamon
10 -
10 tortillas, flour or gluten-free
11 -
Coconut oil cooking spray or melted butter, for brushing
# How to Prepare:
01 -
Peel and dice peaches, mango, and kiwis. Hull and dice strawberries. Place all prepared fruit in a large mixing bowl and toss gently to combine.
02 -
In a separate small bowl, whisk together lemon juice and honey until fully blended. Pour the mixture over the diced fruit and mix delicately. Cover and refrigerate while preparing the chips.
03 -
Set oven to 175°C. Line two baking trays with parchment paper.
04 -
In a small bowl, combine granulated sugar with ground cinnamon, stirring until evenly mixed.
05 -
Lightly spray each tortilla on both sides with coconut oil cooking spray or brush with melted butter. Sprinkle each side generously with the cinnamon sugar mixture. Stack the tortillas and cut them into eighths to form triangles.
06 -
Arrange tortilla triangles in a single layer on prepared baking trays. Bake for 10–12 minutes, turning the chips halfway through baking. Remove when crisp and let cool on a wire rack.
07 -
Remove the fruit mixture from the refrigerator, add chopped basil, and toss gently to combine the flavors.
08 -
Transfer the fruit salsa to a serving bowl. Serve alongside fresh cinnamon chips for dipping.
# Extra Tips:
01 -
Tortilla chips can be air-fried at 190°C for 5–6 minutes as an alternative to baking.
02 -
Pita chips may be substituted for tortillas without altering the baking time.