Description
A refreshing and vibrant fruit salsa served with crispy cinnamon sugar tortilla chips, perfect for a quick and delightful snack or appetizer that combines sweet and tangy flavors with a crispy, cinnamon-spiced twist.
Ingredients
Tortilla Chips
- 10 10″ flour tortillas
- Non-stick cooking spray (as needed)
- 1/3 cup sugar
- 1 tsp cinnamon
Fruit Salsa
- 2 Granny Smith apples
- 1 lemon (for 2 tsp lemon juice)
- 2 kiwis
- 1 lb strawberries
- 1/2 lb raspberries (optional)
- 1 tbsp brown sugar
- 3 tbsp preserves (strawberry or raspberry)
Instructions
- Prepare Cinnamon Sugar: In a small bowl, stir together the cinnamon and sugar until well combined and set aside for later use.
- Prepare Tortilla Chips: Working with three tortillas at a time, lightly spray each side with non-stick cooking spray, then generously sprinkle the cinnamon sugar mixture on both sides. Stack the tortillas and cut into 12 wedges using a pizza cutter. Repeat this process until all tortillas are coated and cut.
- Bake the Chips: Arrange the prepared tortilla wedges on an ungreased baking sheet in a single layer. Bake in a preheated oven at 350°F (175°C) for 11-12 minutes or until they are crisp and golden brown. Remove and cool.
- Prepare the Apples: Peel and finely chop the Granny Smith apples. Squeeze about two teaspoons of lemon juice over the diced apples to prevent browning and toss to coat evenly.
- Prepare Remaining Fruit: Finely dice the strawberries and kiwis. In a bowl, gently combine the diced apples, strawberries, kiwis, and if using, the raspberries—note that raspberries may break up slightly, which is acceptable.
- Add Sweeteners and Mix: Add the brown sugar and preserves (strawberry or raspberry) to the fruit mixture and stir gently to combine all ingredients thoroughly.
- Serve or Chill: Serve the fruit salsa at room temperature or chilled according to preference. Store any leftovers in an airtight container in the refrigerator.
Notes
- Use a pizza cutter to make even tortilla wedges quickly.
- Raspberries are optional but add a nice tartness; they will break down so handle gently.
- Store leftover salsa in an airtight container and consume within 2-3 days.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- The cinnamon sugar chips are best eaten fresh but can be stored in an airtight container for up to one day to maintain crispiness.
