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Fruit Salsa with Baked Cinnamon Sugar Chips Recipe

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4.3 from 9 reviews

A refreshing and colorful fruit salsa paired with crispy baked cinnamon sugar tortilla chips. This delightful dish combines a mix of fresh fruits tossed in honey and lemon juice with sweet, crunchy chips for dipping, making it a perfect healthy snack or dessert option.

Ingredients

Fruit Salsa

  • 3 Cups Strawberries (chopped)
  • 1 Cup Cantaloupe (chopped)
  • 1 Green Apple (chopped)
  • 2 Kiwis (chopped)
  • 1 Cup Raspberries (chopped)
  • 3 Tablespoons Honey
  • 1/2 Lemon (juiced)
  • Pinch of Sea Salt

Cinnamon Sugar Chips

  • 6 Tortillas
  • 2 Tablespoons Cinnamon
  • 2 Tablespoons Coconut Sugar
  • Oil spray (for coating)

Instructions

  1. Wash and Chop Fruit: Thoroughly wash all the fruits including strawberries, cantaloupe, green apple, kiwis, and raspberries. Chop them into bite-sized pieces and place them in a large mixing bowl.
  2. Add Lemon and Honey: Squeeze the juice from half a lemon over the chopped fruit. Add the honey and a pinch of sea salt, then gently toss everything together to coat the fruit evenly.
  3. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cinnamon sugar chips.
  4. Cut Tortilla Chips: Lay the tortillas flat on a cutting board and cut each into triangle-shaped pieces resembling chips.
  5. Line Baking Sheet: Line a baking sheet with parchment paper and arrange the cut tortilla chips in a single layer on the sheet.
  6. Mix Cinnamon and Sugar: In a small bowl, combine the cinnamon and coconut sugar, stirring to mix well. Set this aside for coating the chips.
  7. Coat Chips: Lightly spray both sides of the tortilla chips with oil spray. Sprinkle the cinnamon sugar mixture evenly over the chips, then carefully flip each chip to coat both sides with the cinnamon sugar.
  8. Bake Chips in Oven: Place the baking sheet in the preheated oven and bake for 9 to 12 minutes, or until the chips are crispy and golden. Keep a close eye to prevent burning.
  9. Cool Tortilla Chips: Remove the baked chips from the oven and allow them to cool completely to achieve maximum crunch.
  10. Serve, Store, and Enjoy: Serve the fresh fruit salsa alongside the baked cinnamon sugar chips for dipping. Store any leftover chips in an airtight container at room temperature for up to one week, and keep the fruit salsa refrigerated for up to five days.

Notes

  • Watch the chips closely while baking to prevent burning, as oven temperatures may vary.
  • Use fresh, ripe fruits for the best flavor and texture.
  • For a vegan option, ensure the honey is replaced with a plant-based sweetener like maple syrup.
  • Chilling the fruit salsa before serving enhances the refreshing taste.
  • You can use regular sugar instead of coconut sugar if preferred.
  • Oil spray helps ensure an even coating and crispiness without excess fat.

Find it online: https://yumntasty.com/fruit-salsa-with-baked-cinnamon-sugar-chips-recipe/