Fruit Salsa Pie Crust Chips

• Refrigerated pie crusts: They make this extra easy just choose a brand with good flakiness or use homemade for a special touch
• Granulated sugar: Gives the chips sweetness and helps them brown
• Cinnamon: Adds warm spice go for Saigon cinnamon if you spot it
• Unsalted butter: Brushed on for flavor and helps the cinnamon sugar stick
• Strawberries: Look for red fragrant berries that are not mushy for best color and taste
• Pineapple: Choose a ripe golden fruit that feels heavy for its size
• Kiwi: Pick ones that give slightly when pressed and have smooth skin
• Peaches: Ripe yet firm so they do not get watery yellow or white both work
• Honey: Blends the diced fruit and plays up sweetness
• Lime juice: A splash brightens every bite use freshly squeezed for best flavor

Step-by-Step Instructions

Make the Cinnamon Sugar Mix:

Whisk together the sugar and cinnamon very well so the flavors are mixed evenly

Prep the Pie Crusts:

Unroll the pie dough onto a flat surface Brush with melted butter making sure to cover all the way to the edges Sprinkle evenly with some cinnamon sugar mixture for a flavorful crust

Cut and Arrange the Chips:

Use a sharp knife or pizza cutter to trim dough into small triangles Place these on parchment lined baking sheets giving a little space so they can crisp up

Bake the Chips:

Bake in a preheated oven for about eight minutes Watch closely once you see the tips turning golden brown remove the trays Let the chips cool completely as they will crisp up more as they cool

Dice the Fruit:

Chop strawberries pineapple kiwi and peaches into tiny even pieces just a little larger than relish size This helps make a scoopable salsa and makes every bite balanced

Make the Salsa:

Place diced fruit in a bowl Whisk together honey and lime juice in a separate bowl and pour over fruit Gently fold together until all fruit is shiny and coated well

Serve and Enjoy:

Pile the salsa into a pretty bowl or platter and surround with crispy pie chips Dip scoop laugh and repeat

Pin

Kiwi is my favorite in this recipe It brings a tangy sweetness that really pops against the gentle pie chip I still remember making this the first time with my mom on a hot July afternoon and we ate almost all the chips before the party even started

Storage Tips

Leftover fruit salsa should be stored in an airtight container in the fridge It is best enjoyed within one day as the fruit will release juice over time Store pie chips separately in a zip top bag at room temperature for up to three days to keep them crisp

Ingredient Substitutes

Mango nectarines or watermelon can be swapped for any of the suggested fruit Just choose ones that are firm and juicy Avoid berries that might get mushy after chopping For the chips you can easily use graham crackers or even vanilla wafers if you want a shortcut

Serving Suggestions

This dish works beautifully as a picnic dessert a make ahead snack for playdates or a bright addition to any brunch table For a grown up twist I sometimes fold in a splash of minced mint or a dash of orange zest

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Cultural and Historical Context

Fruit salsas are a fun twist on classic savory salsa and have roots in American party food Pie crust chips make an appearance in Southern potlucks and casual get togethers blending the best of comfort baking and fresh summer produce

Recipe FAQs

→ Can I swap the fruits for other types?

Absolutely! Watermelon, mango, and nectarines work wonderfully—just avoid fruits that break down easily, like raspberries or blackberries.

→ How should I cut the fruit for the salsa?

Dice all the fruit very finely so the salsa has a relish-like texture, making it easy to scoop with the chips.

→ Can I use store-bought pie crusts?

Yes, refrigerated pie crusts are convenient, but homemade options work just as well for baking the chips.

→ What should I do if I don't have pie crust chips?

Graham crackers are a great substitute and pair nicely with the fruity salsa for easy dipping.

→ How do I ensure the chips stay crispy?

Let the chips cool completely and avoid using frozen fruit, which may release excess moisture and make the chips soggy.