Salsa’s are a great option for a light meal, and this sweet fruit salad is paired with cinnamon & sugar coated tortilla chips making it a great option for breakfast or dessert. Diced apples, kiwi, strawberries, and raspberries are tossed with a simple mixture of brown syrup, lemon juice, and some fruit preserves. It’s a healthy snack option you’ll feel good about serving, and won’t feel guilty about dipping back in for seconds.
Today I’ve just got to tell you guys about one of our favorite Summertime treats.
I’m sure just about everybody has heard of chips and salsa, right?
In the past few years, I’ve seen more and more interesting variations and takes on them.
Well The Sons have their own take on chips and salsa.
Except our versions twists the ‘average’ version into an interesting dessert that anyone can love.
Whatever ideas you brought to the table about chips and salsa, let em go.
One bite of this simple sweet strawberry-based fruit salsa and your taste buds will be blown.
It’s full of fruit, oh-so-sweet, and coated with a light and tasty glaze.
And we’re not just bringing our (new) favorite summer salsa to the table.
Nope, we didn’t stop there.
We’re also pairing it with some Cinnamon Sugar Tortilla Chips.
How To Make Sweetened Flour Tortilla Chips For Dipping
Most people are familiar with tortilla chips.
While I’m no stranger to them myself, thoughts of crispy lightly salted corn tortilla chips are what normally come to mind. Especially when salsa’s involved.
However, with this simple sweet fruit salsa- we need a chip that truly does it justice.
That’s where these quick & easy cinnamon sugar coated flour tortilla chips come into play.
Warm, crisp flour tortilla triangles are coated in a simple blend of cinnamon & sugar. They’re the perfect option for dipping with this recipe.
To make them, whisk together cinnamon & sugar in a small bowl until evenly combined.
Working in batches of three, lightly spray each side of a tortilla with non stick cooking spray.
Then coat each side in the cinnamon & sugar mixture.
Stack the three tortilla together, one on top of the other.
Using a sharp knife, cut the stacked prepared tortillas into 12 wedges.
While a sharp knife works, I’ve found a metal pizza cutter to actually be the best way to get wedges with clean cuts. Use whichever method you’re more comfortable with.
Repeat until you’ve finished with all the tortillas.
Spread the prepared tortillas out evenly onto a baking sheet, and bake at 350 degrees for 11-12 minutes- or until crisp and lightly golden brown.
Other Sweet Fruit Salsa Ideas To Try:
If you’ve tried this FRUIT SALSA WITH CINNAMON SUGAR TORTILLA CHIPS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Fruit Salsa with Cinnamon Sugar Tortilla Chips
For the Chips
- 10 10" flour tortillas
- non stick cooking spray
- 1/3 cup sugar
- 1 tsp cinnamon
For the Fruit Salsa
- 2 granny smith apples
- 1 lemon
- 2 kiwis
- 1 lb strawberries
- 1/2 lb raspberries optional
- 1 tbsp brown sugar
- 3 tbsp preserves strawberry or raspberry
- In a small bowl, stir the cinnamon & sugar together to combine and set it aside.
- Working with three tortillas at a time, spray each side lightly with cooking spray and then sprinkle generously with cinnamon and sugar on each side. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat until all tortillas are done.
- Place the prepared chips on an ungreased baking sheet and bake at 350 degrees for 11-12 minutes, or until crisp.
- Peel and finely chop the apples. Squeeze two teaspoons lemon juice over the diced apples and toss to coat.
- Finely dice the strawberries and the kiwis. Gently stir to combine all the ingredients, keeping in mind that (if using them) the raspberries will break up some but that’s ok.
- You can either serve the salsa as is at room temperature or chilled. Store in an airtight container in the refrigerator.
recipe adapted from Spend With Pennies