Print

Fruit Salsa with Cinnamon Sugar Tortilla Chips

This refreshing snack is perfect for a summer barbecue!

Ingredients

For the salsa:

  • 2 cups diced strawberries
  • 1/4 cup diced honeycrisp apple (or your favorite apple)
  • 1 cup diced fresh pineapple
  • zest and juice from one lime
  • 1-2 tablespoons granulated sugar

For the cinnamon sugar tortilla chips:

  • 6 soft taco-sized soft flour tortillas
  • 1/4 cup unsalted butter, melted
  • 1 heaping tablespoon ground cinnamon
  • 1/4 cup granulated sugar

Instructions

For the salsa:

  1. Combine all fruit, lime zest and juice, and sugar in a bowl. Adjust sugar to your taste as needed. Stir well, and place in the fridge to macerate while you prepare the cinnamon sugar tortilla chips. 

For the cinnamon sugar tortilla chips:

  1. Start by preheating your oven to 400 F. Line a baking sheet with parchment paper and set aside.

  2. Cut tortillas into bite-sized chip pieces (I cut each tortilla into 8 pieces) and toss the pieces in to a medium-sized bowl. Drizzle with butter, and toss to coat. Mix together the cinnamon and sugar in a small bowl, then sprinkle over the top of the tortilla pieces, turning evenly to coat and making sure each tortilla piece is separated and evenly coated. 

  3. Arrange pieces evenly on the baking sheet in a single layer (its okay if the pieces overlap a little). Bake for 8-10 minutes. Remove from oven and allow to sit on the baking sheet for a few minutes to crisp up. Remove from the sheet and allow to cool completely. Serve with fruit salsa. Salsa is best eaten on the same day its made. Enjoy!