If you’re craving a snack that bursts with freshness and a touch of cozy sweetness, you’re going to love this Fruit Salsa with Cinnamon Chips Recipe. Imagine vibrant, juicy fruits tossed together with a hint of honey and lemon, perfectly balanced by a sprinkle of fresh basil. Then, paired with warm, crunchy cinnamon-sugared chips that add just the right amount of spice and crispness. It’s the kind of dish that’s as delightful to look at as it is to devour, making it an instant favorite for gatherings or a refreshing treat any day of the week.
Ingredients You’ll Need
This Fruit Salsa with Cinnamon Chips Recipe comes together with simple, wholesome ingredients that each bring their own magic to the dish. From the bright sweetness of the fruit to the warm, aromatic cinnamon sugar on the chips, these basics create a symphony of flavors and textures.
- Peaches: Peeled and diced, they add juicy sweetness and a soft texture.
- Mango: Ripe and diced, lending tropical tang and vibrant color.
- Kiwis: Peeled and diced, they bring a tangy zest and unique crunch.
- Strawberries: Hulled and diced, for classic berry sweetness and gorgeous red flecks.
- Fresh lemon juice: At just one tablespoon, it adds a fresh brightness that ties the fruit together.
- Honey: Two tablespoons provide natural sweetness that complements the fruit perfectly.
- Fresh basil: Chopped finely, this unexpected herb adds a fragrant, herbal twist.
- Granulated sugar: A third of a cup blended with cinnamon creates the irresistible chip topping.
- Cinnamon: One teaspoon is the warm spice that infuses the chips with comforting flavor.
- Tortillas: Ten flour, gluten-free, or grain-free tortillas form the base for your cinnamon chips.
- Coconut oil cooking spray or melted butter: For coating the tortillas to help the cinnamon sugar stick and crisp beautifully.
How to Make Fruit Salsa with Cinnamon Chips Recipe
Step 1: Chop the Fruit
Start by peeling and dicing all the fruit into small, bite-sized pieces. This not only makes the salsa easy to scoop but also ensures every spoonful is packed with a variety of flavors and textures. Combine everything in a large bowl to get ready for the flavorful mix.
Step 2: Mix and Marinate
In a small bowl, whisk together the fresh lemon juice and honey. This bright, natural dressing enhances the fruit’s sweetness without making it soggy. Pour it over the chopped fruit and gently toss everything until coated evenly. Let the salsa chill in the fridge to allow the flavors to marry beautifully.
Step 3: Prepare the Cinnamon Chips
While the fruit marinates, preheat your oven to 350°F. Line your baking sheets with parchment paper for easy cleanup. Mix the granulated sugar and cinnamon in a small bowl to create that irresistible cinnamon sugar blend. Lightly spray one side of the tortillas with coconut oil cooking spray or brush with melted butter so the crunchy topping sticks perfectly.
Step 4: Cut and Coat the Tortillas
Stack the tortillas and sprinkle the cinnamon sugar over the sprayed side. Using a sharp knife or pizza cutter, cut the stack into triangles, just like you would with regular chips. This trick saves time and ensures all your chips are evenly coated with cinnamon sugar goodness.
Step 5: Bake Until Crispy
Arrange the tortilla triangles in a single layer on the lined baking sheets. Bake for 10 to 12 minutes at 350°F, flipping the chips halfway through to achieve an even golden crisp. Keep a close eye toward the end to avoid burning—these chips cook quickly and you want them perfectly crunchy and fragrant.
Step 6: Finish the Salsa and Serve
Once the cinnamon chips are cooling, stir the chopped fresh basil into your chilled fruit salsa. The basil’s herbal notes bring an unexpected but delightful brightness to the mix. Serve the salsa in a pretty bowl surrounded by your warm cinnamon chips for dipping – a combo that’s balanced in sweet, tart, and spicy crunch.
How to Serve Fruit Salsa with Cinnamon Chips Recipe
Garnishes
For an extra pop of freshness and color, try garnishing your fruit salsa with a few whole berries or a sprig of fresh basil on top. A light dusting of additional cinnamon sugar on the chips right before serving can also elevate the presentation and flavor just a touch.
Side Dishes
This Fruit Salsa with Cinnamon Chips Recipe is a crowd-pleasing starter or snack, but it also pairs beautifully with grilled chicken or fish, adding a fruity contrast to savory mains. Serving it alongside creamy vanilla yogurt or whipped cream turns it into a decadent dessert.
Creative Ways to Present
Take this dish up a notch by layering the salsa and chips in individual small mason jars or clear cups for parties—perfect for grab-and-go snacking. Alternatively, stuff the salsa into hollowed-out hollowed-out fruits like pineapple bowls to wow your guests with a tropical twist.
Make Ahead and Storage
Storing Leftovers
You can store leftover fruit salsa and cinnamon chips separately to keep textures fresh. Keep the salsa in an airtight container in the fridge for up to 2 days; the flavors intensify, but the fruit is best enjoyed fresh. Store the chips in an airtight container at room temperature to preserve their crispness.
Freezing
Freezing the fruit salsa is not recommended since the fruit will release water and become mushy when thawed. The cinnamon chips also lose their crunch if frozen. It’s best to enjoy them fresh or store chilled and crispy for a short time instead.
Reheating
If the cinnamon chips soften, you can revive their crunch by popping them in a warm oven for a couple of minutes before serving. Avoid microwaving the fruit salsa, as this will wilt the fresh ingredients and change the texture.
FAQs
Can I use other types of fruit in this recipe?
Absolutely! This Fruit Salsa with Cinnamon Chips Recipe is very versatile. You can swap or add fruits like blueberries, pineapple, or apples depending on what you have on hand or your personal preferences.
Are there alternatives to using tortillas for the chips?
Yes, if you’d like a gluten-free option or just want to mix it up, you can use gluten-free or grain-free tortillas. For a whole different texture, try baked pita chips or even store-bought cinnamon chips.
Can I make the salsa and chips ahead of time?
You can prepare the fruit salsa a few hours in advance to let the flavors develop, and make the chips just before serving to keep them fresh and crunchy. Storing them separately is key to maintaining the best texture.
What’s the best way to serve this for a party?
Serve the salsa and chips in large bowls with small spoons and plenty of chips for dipping. For a beautiful presentation, offer the salsa in a clear glass bowl and arrange the chips in a basket lined with a colorful napkin.
Is this recipe kid-friendly?
Definitely! Kids love the bright colors and sweet taste of the fruit salsa, and the cinnamon chips are a fun, crunchy treat that’s healthier than many processed snacks. It’s a great way to sneak in extra fruit into their diet.
Final Thoughts
This Fruit Salsa with Cinnamon Chips Recipe is a delightful mix of freshness, sweetness, and warm spice that makes it perfect for any occasion—whether it’s a quick snack, a party appetizer, or a light dessert. It’s simple enough to whip up anytime but special enough to impress your friends and family. Give this recipe a try and watch it become your go-to for a vibrant, delicious treat that everyone will adore!
Print
Fruit Salsa with Cinnamon Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and vibrant fruit salsa featuring diced peaches, mango, kiwis, and strawberries, enhanced with a splash of lemon juice, honey, and fresh basil. Served alongside crispy cinnamon sugar tortilla chips baked to perfection, this dish makes for a delightful and healthy snack or appetizer.
Ingredients
Fruit Salsa
- 2 peaches, peeled and diced
- 1 mango, peeled, cored, and diced
- 4 kiwis, peeled and diced
- 16 oz strawberries, hulled and diced
- 1 Tablespoon fresh lemon juice (juice of half a lemon)
- 2 Tablespoons honey
- 2 Tablespoons fresh basil, chopped
Cinnamon Chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 10 tortillas (flour, gluten-free, or grain-free)
- Coconut oil cooking spray or melted butter
Instructions
- Chop the fruit: Peel and dice the peaches, mango, kiwis, and strawberries into small uniform pieces. Combine all the diced fruit in a large mixing bowl.
- Mix the dressing: In a small bowl, whisk together the fresh lemon juice and honey until well combined. Pour this mixture over the chopped fruit and gently toss to coat evenly. Refrigerate the salsa to chill and allow flavors to meld.
- Prepare the cinnamon sugar: In a small bowl, combine the granulated sugar and cinnamon thoroughly, creating the cinnamon sugar mixture for the chips.
- Prep the tortillas: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Lightly spray the tortillas with coconut oil cooking spray or brush melted butter on both sides. Sprinkle the tortillas generously with the cinnamon sugar mixture. Stack the tortillas and cut them into triangle-shaped chips.
- Bake the chips: Spread the cinnamon sugar tortilla triangles in a single layer on the prepared baking sheets. Bake in the oven for 10-12 minutes, flipping the chips halfway through to ensure even baking and crispiness. Watch closely to prevent burning.
- Finish and serve: Once the fruit salsa is chilled, stir in the fresh chopped basil to add a fragrant and herbaceous note. Serve the fruit salsa in bowls alongside the warm, crispy cinnamon chips for dipping and enjoying immediately.
Notes
- For best texture, use ripe but firm fruit to prevent the salsa from becoming mushy.
- Swap honey for maple syrup to make this recipe vegan-friendly.
- Flour, gluten-free, or grain-free tortillas can be used depending on dietary preferences.
- Store leftover fruit salsa refrigerated and consume within 2 days for freshness.
- Cinnamon chips can be stored in an airtight container at room temperature for up to 2 days to maintain crispness.
