Annie’s fruit salsa and cinnamon chips pair a bright mix of chopped fruit with crisp, sweet-spiced tortilla wedges. This easy snack is served with the chips for scooping, and the fruit can be adjusted to suit the season while keeping the salsa juicy, colorful, and pleasantly tart.
Ingredients
- 2 large flour tortillas, about 10 inches each (about 120 g total)
- 1 tablespoon (15 ml) neutral oil or melted butter
- 1 tablespoon (12 g) granulated sugar
- ½ teaspoon ground cinnamon (about 1.3 g)
- 1 cup diced strawberries (150 g)
- 1 medium firm apple, cored and finely diced (about 180 g)
- 1 ripe but firm kiwi, peeled and diced (about 75 g)
- ½ cup diced mango (about 85 g)
- ½ cup blueberries (about 75 g)
- 1 tablespoon fresh lime juice (15 ml)
- 1 teaspoon granulated sugar, for the salsa (4 g), optional
Instructions
- Heat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. Mix 1 tablespoon (12 g) sugar with the cinnamon in a small bowl.
- Brush one side of each tortilla lightly with oil or melted butter. Sprinkle the cinnamon sugar evenly over the coated sides. Stack the tortillas and cut them into 8 wedges each, making 16 chips total.
- Arrange the wedges in a single layer on the baking sheet, cinnamon side up. Bake for 10–12 minutes, turning the tray once if your oven browns unevenly. Take them out when the edges are lightly golden and the centers feel crisp; they will firm up a little more as they cool. Let cool completely on the tray, about 10 minutes.
- Meanwhile, combine the strawberries, apple, kiwi, mango, and blueberries in a medium bowl. Add the lime juice and toss gently so the pieces are coated without crushing the berries. Taste, then add the optional teaspoon of sugar if the fruit is especially tart.
- Serve the salsa soon after mixing with the cooled cinnamon chips. For the best crunch, keep the chips separate from the fruit until serving.
Tips
- Choose fruit that holds its shape. Use a firm apple and ripe-but-not-soft kiwi and mango. Very soft fruit releases more juice and can turn the salsa mushy.
- Cut pieces evenly. Aim for small, similar-size pieces so the fruit is easy to scoop and each bite gets a good mix. A sharp knife helps avoid bruising berries.
- Adjust sweetness carefully. Taste after adding lime before adding the optional sugar. Fruit sweetness varies, and the cinnamon chips already provide a sweet contrast.
- Watch the chips near the end. Tortillas can go from pale to overbrowned quickly. If the wedges are still slightly flexible when hot, cool them before deciding whether they need another minute.
Serving Suggestions
Put the salsa in a shallow serving bowl and arrange the chips around it, or serve the two in separate bowls so the chips stay crisp. This makes an easy dessert, after-school snack, or casual party dip. For a larger spread, set out extra fruit and plain tortilla chips alongside the cinnamon ones so guests can choose a less-sweet scoop.
If you are serving it outdoors or at a buffet, keep the fruit bowl chilled and bring out a smaller portion at a time. Do not leave cut fruit sitting at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Variations
- Use seasonal fruit: Replace the kiwi or mango with diced peaches, nectarines, pineapple, or seedless grapes. Keep the total fruit amount close to 3 cups (about 500 g) so the salsa remains easy to scoop.
- Make it berry-forward: Use raspberries or blackberries in place of some strawberries. Fold them in last and gently, since they break down more readily.
- Add a little warmth: Stir a small pinch of ground ginger into the salsa, or add a pinch of cinnamon to the fruit. Keep the seasoning subtle so it does not overpower the fresh fruit.
- Change the chips: Use whole-wheat or corn tortillas if preferred. Corn tortillas have a stronger toasted flavor and may be more brittle, so check them early and remove them when crisp.
Storage and Reheating
Refrigerate leftover salsa in a covered container within 2 hours of cutting the fruit. It is best the same day, but can be kept refrigerated for up to 2 days; apples and berries soften and release juice over time. Stir gently before serving and drain off excess liquid if needed. Discard it if it has been left out beyond the safe time limit.
Store completely cooled cinnamon chips in an airtight container at room temperature for up to 3 days, away from moisture. If they soften, spread them in one layer on a baking sheet and warm them in a 300°F (150°C) oven for 3–5 minutes, then cool before serving. Reheating is optional; do not warm the salsa.
Frequently Asked Questions
Can I make the fruit salsa ahead of time?
Yes. Prepare it up to a few hours ahead and refrigerate it covered, but for the freshest texture, add the lime and mix shortly before serving. Keep the chips in a separate airtight container until it is time to eat.
How do I keep the apple from browning?
Toss the diced apple with the lime juice as soon as it is cut. The acidity slows browning, though it may not prevent it completely if the salsa sits for a long time. A little extra lime is fine, but too much can make the whole mixture sharply tart.
Why are my cinnamon chips not crisp?
They may need another minute or two in the oven, or they may have been stored before cooling completely. Let them cool in a single layer first; trapped steam makes them soft. If they have already softened, briefly re-crisp them in a low oven.
Can I use store-bought chips?
Yes. Plain pita chips, cinnamon-sugar tortilla chips, or sturdy cinnamon crackers can stand in. Choose a chip that can hold small pieces of fruit, and taste it first because some packaged options are much sweeter than this recipe.
Can I use frozen fruit?
Fresh fruit gives the best scoopable texture. Thawed frozen fruit tends to release a lot of liquid and can become soft, but it can work in a pinch: thaw it in the refrigerator, drain it thoroughly, and fold it in gently just before serving.
Can I double the recipe?
Yes. Double the fruit and chip ingredients, but bake the chips in batches or on two baking sheets so the wedges remain in a single layer. Rotate the pans during baking and check each batch for doneness rather than relying on the same exact timing.
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