Fruit Salsa with Baked Cinnamon Sugar Chips

Fruit salsa with baked cinnamon sugar chips pairs finely chopped fresh fruit with crisp, sweet tortilla wedges for an easy snack or dessert. A little lime keeps the fruit bright, while baking the chips gives them a crunchy finish without deep-frying; the salsa is best served soon after mixing.

Ingredients

2 cups (300 g) strawberries, hulled and finely diced
1 medium ripe but firm mango (about 1 cup / 165 g diced), peeled and pitted
1 medium firm kiwifruit (about ¾ cup / 110 g diced), peeled
1 medium crisp apple (about 1 cup / 150 g diced), cored; peel if preferred
1 tablespoon (15 ml) fresh lime juice
1 teaspoon (5 ml) finely grated lime zest
1 tablespoon (12 g) granulated sugar, or to taste
8 (8-inch / 20-cm) flour tortillas
2 tablespoons (28 g) unsalted butter, melted
3 tablespoons (38 g) granulated sugar
1 teaspoon (2.5 g) ground cinnamon

Instructions

Heat the oven. Set a rack in the middle of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper, or use unlined sheets if they are clean and dry.
Mix the cinnamon sugar. In a small bowl, stir together the 3 tablespoons (38 g) sugar and cinnamon. Set it beside the melted butter and a pastry brush.
Cut and season the tortillas. Stack the tortillas and cut them into 8 wedges each, like a pizza. Arrange the wedges in a single layer on the prepared sheets. Brush the tops lightly with melted butter, then sprinkle evenly with cinnamon sugar. Turn them over and repeat on the other side, using all the butter and sugar. Avoid leaving wet, overlapping wedges, which can bake unevenly.
Bake the chips. Bake for 10–12 minutes, rotating the sheets and swapping their rack positions halfway through if baking two sheets at once. The chips are ready when dry to the touch and lightly golden at the edges; they will crisp further as they cool. Check from 9 minutes onward, since ovens and tortilla thickness vary. Transfer to a rack and cool completely, about 10 minutes.
Prepare the fruit. While the chips bake, dice the strawberries, mango, kiwifruit, and apple into small, similar-size pieces, roughly ¼ inch (6 mm). Smaller pieces are easier to scoop, but avoid crushing soft berries. Put the fruit in a medium bowl.
Dress the salsa. Add lime juice, lime zest, and 1 tablespoon (12 g) sugar to the fruit. Fold gently until combined. Taste and add a little more sugar if the fruit is tart, or a small splash of lime juice if it tastes too sweet. Serve with the cooled chips.

Tips

Choose fruit that holds its shape. Use ripe fruit that is still firm. Very soft mango or overripe berries can turn the salsa watery when stirred.
Cut evenly and gently. Similar-size pieces make the salsa easier to scoop. Fold with a spoon or spatula rather than stirring vigorously, especially once the berries are added.
Keep the chips crisp. Spread tortilla wedges in one layer and brush them lightly; too much butter or overlapping pieces can leave them soft. Let them cool fully before storing.
Adjust sweetness to the fruit. Start with the listed sugar and taste before adding more. If the fruit is especially juicy, drain off excess liquid just before serving rather than adding extra sugar.

Serving Suggestions

Serve the salsa in a bowl with the cinnamon chips arranged around it, or spoon it into small cups with chips on the side for easy portions. It works as a casual party snack, a light dessert after a meal, or a colorful addition to a brunch spread. Put out a serving spoon so guests can scoop the salsa without repeatedly dipping chips into the bowl.

For a less sweet presentation, serve it alongside plain yogurt or cottage cheese, keeping the dairy separate until serving. The chips are also good on their own with coffee or tea. If serving outdoors, put out a small batch at a time and keep the rest chilled.

Variations

Swap the fruit: Use firm peaches, nectarines, pineapple, blueberries, or seedless grapes in similar total quantities. Keep at least one firmer fruit in the mix so the salsa has texture. If using banana, add it immediately before serving because it softens and browns quickly.
Make it citrus-forward: Replace the lime juice and zest with lemon or orange. Orange is sweeter and less tart, so taste before adding the full amount of sugar.
Add fresh herbs: Fold in 1 tablespoon (about 3 g) finely sliced mint just before serving. Basil also pairs well with strawberries, though it gives the salsa a more herbal flavor.
Use corn tortillas: Replace the flour tortillas with an equal number of small corn tortillas. They may be thinner and bake faster, so start checking at 7–8 minutes; the flavor will be more toasted and corn-forward.
Change the seasoning: Add a small pinch of ground ginger or cardamom to the cinnamon sugar. Keep the amount modest so it does not overpower the fruit.

Storage and Reheating

For the best texture, store the salsa and chips separately. Refrigerate leftover salsa in a covered container within 2 hours of preparation and use it within 1–2 days; the fruit will release liquid and soften over time. Drain off excess juice before serving again. Discard salsa that has been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

Once fully cool, keep the chips in an airtight container at room temperature for up to 3 days. Humidity can soften them. To refresh, spread chips on a baking sheet and warm at 300°F (150°C) for 3–5 minutes, then cool briefly; watch closely so the sugar does not scorch. The salsa is served cold and does not need reheating.

Frequently Asked Questions

Can I make the salsa ahead?
Yes. Chop and combine the fruit up to about 4 hours ahead, cover, and refrigerate. For the freshest texture, add the lime and sugar within an hour of serving, and stir gently before bringing it to the table.

Why are my baked chips not crispy?
They may be underbaked, crowded, or coated with too much butter. Bake in a single layer until the surfaces feel dry, and let the chips cool completely before deciding whether they need another minute or two. They firm up as they cool.

Can I use store-bought cinnamon chips?
Yes. They make a convenient substitute; follow the package directions for warming, if any. Plain pita chips or crisp crackers also work, though they will not have the same buttery cinnamon flavor.

How do I keep the apple from browning?
The lime juice in the recipe helps slow browning. Dice the apple last and fold it into the salsa promptly. If preparing well in advance, keep the chopped apple separate and add it shortly before serving.

Can I make this recipe gluten-free?
Use certified gluten-free tortillas and check their package labeling, along with the labels on the other ingredients if cross-contact is a concern. Baking time can vary with tortilla size and thickness, so check early.

Can I freeze the fruit salsa?
Freezing is not recommended for this fresh salsa: thawed berries and kiwi become soft and watery. Make only the amount you expect to serve, and refrigerate any leftovers promptly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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