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Fruit Salsa with Baked Cinnamon Sugar Chips Recipe

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4.1 from 7 reviews

A refreshing and vibrant Fruit Salsa paired with crunchy Baked Cinnamon Sugar Chips, perfect for a healthy snack or a fun dessert. This easy-to-make recipe combines fresh mixed fruit tossed with honey and lemon juice alongside homemade cinnamon-sugar coated tortilla chips baked to a perfect crisp.

Ingredients

Fruit Salsa

  • 3 Cups Strawberries, chopped
  • 1 Cup Cantaloupe, chopped
  • 1 Green Apple, chopped
  • 2 Kiwis, chopped
  • 1 Cup Raspberries
  • 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 fruit including strawberries, cantaloupe, green apple, kiwis, and raspberries. Chop them into bite-size pieces and place them in a large mixing bowl.
  2. Add Lemon and Honey: Squeeze the juice of half a lemon over the chopped fruit. Add three tablespoons of honey and a pinch of sea salt. Toss gently to ensure all the fruit is evenly coated with the mixture.
  3. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cinnamon sugar chips.
  4. Cut Tortilla Chips: Place the tortillas flat on a cutting board and cut each into tortilla chip-shaped triangles.
  5. Line Baking Sheet: Line a baking sheet with parchment paper and spread the tortilla chips evenly on it without overlapping.
  6. Mix Cinnamon and Sugar: In a small bowl, combine two tablespoons of cinnamon with two tablespoons of coconut sugar and set aside.
  7. Coat Chips: Lightly spray both sides of the tortilla chips with oil spray. Sprinkle the cinnamon sugar mixture evenly over the chips, flipping each chip to coat both sides thoroughly.
  8. Bake Chips in Oven: Place the baking sheet in the preheated oven and bake the chips for 9 to 12 minutes or until they become crunchy and golden. Keep a close eye on them to prevent burning.
  9. Cool Tortilla Chips: Remove the chips from the oven and allow them to cool completely on the baking sheet to maintain their crispness.
  10. Serve, Store, and Enjoy: Serve the baked cinnamon sugar chips alongside the fresh fruit salsa. Store leftover chips in an airtight container at room temperature for up to one week and the fruit salsa covered in the refrigerator for up to five days.

Notes

  • Use ripe, fresh fruit for the best flavor and texture in the salsa.
  • Keep an eye on the chips while baking as they can burn quickly due to the sugar content.
  • For a vegan version, ensure honey is substituted with maple syrup or agave nectar.
  • Chop the fruit uniformly for easy dipping and consistent texture.
  • This recipe can be doubled easily for larger gatherings.

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