If you’re searching for a dish that can instantly turn snack time into a mini celebration, Fruit Salsa & Cinnamon Chips is the answer. This sparkling, colorful salsa brings together diced fresh fruit with a touch of sweetness, all perfectly paired with warm, crisp cinnamon-dusted chips. Whether you’re prepping for a party, a picnic, or just a sunny afternoon treat, Fruit Salsa & Cinnamon Chips is guaranteed to win hearts and satisfy cravings. You’ll be pleasantly surprised by how quickly this cheerful, crowd-pleasing dish comes together using ingredients you probably already have at home!

Fruit Salsa & Cinnamon Chips Recipe - Recipe Image

Ingredients You’ll Need

Fruit Salsa:
- 2 kiwis, peeled and diced
- 2 golden delicious apples, peeled and diced
- 1 cup strawberries, diced
- 1/2 cup raspberries
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves (such as strawberry or raspberry)
Cinnamon Chips:
- 10 flour tortillas
- 1/4 cup melted butter
- 1/3 cup cinnamon sugar

How to Make Fruit Salsa & Cinnamon Chips

Step 1: Prepare the Fruit Salsa

Begin by peeling and dicing the kiwis and apples into small, bite-sized pieces. Toss these into a medium bowl along with the diced strawberries and fresh raspberries. Sprinkle over the white and brown sugars, then add the fruit preserves. Gently stir everything together until the fruit is evenly coated and slightly glossy—make sure not to mash the berries! Cover the bowl and let the mixture chill in the fridge so the flavors meld beautifully while you work on the chips.

Step 2: Make the Cinnamon Chips

Preheat your oven to 350°F (175°C). Lay out the tortillas and brush both sides with the melted butter, making sure every spot gets a buttery kiss. With a pizza cutter or a sharp knife, slice each tortilla into wedges—think of cutting a pizza into perfect little triangles. Spread the wedges in a single layer on a baking sheet, and generously shower them with cinnamon sugar so every chip is well covered.

Step 3: Bake the Chips

Pop the prepared tortilla wedges into your preheated oven. Bake for 8 to 10 minutes, or until the chips turn delicately crisp and just golden at the edges. Keep a close watch so they don’t get too brown! When they’re ready, remove from the oven and let cool to crunchy perfection before serving.

Step 4: Serve and Enjoy

Right before sharing your Fruit Salsa & Cinnamon Chips, give the salsa one last gentle stir. Set out your bowl of fruity goodness, pile up the cinnamon chips, and dive in! Every bite brings that snappy, cinnamon-spiked crunch paired with cool, juicy fruit.

How to Serve Fruit Salsa & Cinnamon Chips

Garnishes

Dress up your platter with fresh mint leaves or a spritz of lime juice right before serving—the mint adds a crisp herbal note, and a little lime makes the fruit flavors pop even more. Extra berries or a few thinly sliced apple or kiwi pieces placed on top make your Fruit Salsa & Cinnamon Chips look as festive as they taste.

Side Dishes

Pair this sweet sensation with savory snacks on a party spread, like cheese boards or spicy nuts. It’s also lovely beside lighter appetizers such as cucumber sandwiches or veggie trays—the salsa serves as a bright, palate-cleansing treat that stands out yet complements almost anything.

Creative Ways to Present

Try piling the fruit salsa into individual cups or little jars for a picnic-friendly dessert. Or, scoop the salsa into halved hollowed-out apples or small melons for a striking centerpiece. If you’re feeling extra creative, stack the cinnamon chips around the salsa like flower petals for a presentation that practically begs to be admired before devoured.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Fruit Salsa & Cinnamon Chips, keep the salsa in an airtight container in the fridge. It’ll stay fresh and bright for up to two days, though the fruit may release a bit of extra juice—which makes it even more flavorful for the next dip.

Freezing

Freezing isn’t recommended for the fruit salsa, as the fresh fruit texture doesn’t hold up well after thawing. However, you can bake and cool the cinnamon chips ahead and freeze them in an airtight container for up to one month. Just let them come to room temp before serving.

Reheating

Bring your cinnamon chips back to crispiness by spreading them on a baking sheet and warming in the oven at 325°F for 5 minutes. The salsa is best enjoyed chilled or at room temperature, so no reheating required there!

FAQs

Can I use different fruits in the salsa?

Absolutely! This recipe is deliciously flexible. Try swapping in mango, blueberries, peaches, or pineapple for a seasonal twist on Fruit Salsa & Cinnamon Chips. Just aim for a balance of sweet and tart fruits for the best flavor.

What can I substitute for flour tortillas?

Whole wheat tortillas are a great way to add a little wholesome flavor, or try gluten-free tortillas if you’re accommodating dietary needs. Even pita bread can work in a pinch—just slice and bake as you would the tortillas.

Do the cinnamon chips get soggy?

Not if you store them separately from the salsa! Keep your chips in a sealed container at room temperature, and they’ll remain wonderfully crisp. Only combine with the salsa right before serving for maximum crunch.

How far ahead can I make this dish?

You can make the fruit salsa up to 4 hours in advance and chill it in the fridge—the flavors actually improve as they meld together. The cinnamon chips can be made a day ahead and stored in an airtight container until ready to serve.

Is this recipe kid-friendly?

Kiddos adore Fruit Salsa & Cinnamon Chips! The sweet, crunchy chips and juicy fruit make this a snack or dessert that’s as fun to eat as it is to serve. Plus, little hands can help with mixing and assembling.

Final Thoughts

If you’re dreaming of a dish that’s bright, festive, and bursting with flavor, you simply have to try Fruit Salsa & Cinnamon Chips. It’s a joyful way to add color and fun to any table—so don’t wait for a special occasion. One bite, and everyone will be asking for the recipe!

Fruit Salsa & Cinnamon Chips Recipe