Fruit Salsa Pie Crust Chips (Print-Friendly Version)
Sweet pie crust chips dipped into a colorful, tangy fruit salsa make a fun, crowd-pleasing treat.
# What You’ll Need to Make This:
→ Pie Crust Chips
01 -
425 g refrigerated pie crusts or two homemade pie crusts
02 -
3 tablespoons granulated sugar
03 -
1.5 teaspoons ground cinnamon
04 -
3 tablespoons unsalted butter, melted
→ Fruit Salsa
05 -
150 g finely diced strawberries
06 -
165 g finely diced pineapple
07 -
170 g finely diced kiwi (approximately 3 pieces, peeled)
08 -
150 g finely diced peaches (1 large peach, peeled or unpeeled)
09 -
3 tablespoons honey
10 -
1 tablespoon freshly squeezed lime juice
# How to Prepare:
01 -
Preheat oven according to pie crust package instructions and line two baking sheets with parchment paper.
02 -
In a small bowl, whisk together the granulated sugar and cinnamon. Set aside.
03 -
Unroll pie dough and brush with a portion of the melted butter. Sprinkle evenly with a portion of the cinnamon sugar mixture. Repeat for the second crust.
04 -
Slice the prepared dough into small triangle wedges and arrange them on the lined baking sheets.
05 -
Bake in the preheated oven for approximately 8 minutes or until lightly golden. Remove from the oven and allow chips to cool completely.
06 -
While the chips are cooling, finely dice strawberries, pineapple, kiwi, and peach. Combine in a medium serving bowl.
07 -
In a small bowl, stir together honey and lime juice. Pour over the diced fruit and gently toss to coat evenly.
08 -
Arrange the pie crust chips alongside the fruit salsa and serve immediately.
# Extra Tips:
01 -
For best texture, choose firm fruits such as strawberries, pineapple, kiwi, and peaches; avoid using frozen fruit or softer berries to prevent excess liquid.
02 -
Graham crackers can be used as an alternative to homemade pie crust chips.