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–+ servings
Fruit Salsa with Cinnamon Sugar Tortilla Chips

Fresh Fruit Salsa with Crunchy Cinnamon Sugar Chips

Enjoy a delightful Fruit Salsa with Cinnamon Sugar Tortilla Chips—perfect for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chips
  • 4 pieces Flour Tortillas Corn tortillas can be used for gluten-free
  • 1 tablespoon Non-stick Cooking Spray
  • 1 tablespoon Sugar Can swap with coconut sugar
  • 1 teaspoon Cinnamon
For the Fruit Salsa
  • 2 cups Granny Smith Apples Peeled and chopped
  • 2 tablespoons Lemon Juice Fresh is best
  • 2 pieces Kiwis Diced
  • 1 cup Strawberries Diced
  • 1/2 cup Raspberries Optional
  • 1 tablespoon Brown Sugar Adjust to taste
  • 2 tablespoons Fruit Preserves Strawberry or raspberry

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Small bowl
  • Knife

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). In a small bowl, whisk together sugar and cinnamon. Spray both sides of tortillas with cooking spray, then coat with cinnamon-sugar mixture.
  2. Cut tortillas into 12 wedges with a sharp knife or pizza cutter. Place on a baking sheet lined with parchment paper.
  3. Bake for 11-12 minutes until crisp and golden, turning halfway. Let cool.
  4. Chop Granny Smith apples and mix with lemon juice to prevent browning. Add diced strawberries, kiwis, and raspberries.
  5. Sprinkle brown sugar over fruit and fold in fruit preserves gently.
  6. Serve fruit salsa with cinnamon sugar tortilla chips.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 2gSodium: 100mgPotassium: 150mgFiber: 3gSugar: 10gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

For best flavor, prepare salsa on the day of serving. Store leftovers in a sealed container in the refrigerator for up to two days.

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