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vibrant fruit salsa with cinnamon sugar tortilla chips in a white ceramic dish, fresh and colorful

Fruit Salsa with Cinnamon Sugar Tortilla Chips

A refreshing and sweet fruit salsa paired with crispy cinnamon sugar tortilla chips, perfect for summer gatherings or snacking.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup strawberries finely diced
  • 1 cup kiwi peeled and finely diced
  • 1 cup pineapple finely diced
  • 1/2 cup blueberries halved
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 6 small flour tortillas
  • 1/4 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine strawberries, kiwi, pineapple, blueberries, honey, and lime juice. Mix well and refrigerate while preparing the chips.
  3. Brush both sides of each tortilla with melted butter.
  4. In a small bowl, mix sugar and cinnamon. Sprinkle the mixture evenly over both sides of the tortillas.
  5. Cut each tortilla into 8 wedges using a pizza cutter or sharp knife.
  6. Arrange the tortilla wedges in a single layer on the prepared baking sheet.
  7. Bake for 8-10 minutes, flipping halfway through, until golden and crispy.
  8. Let the chips cool slightly, then serve with the chilled fruit salsa.

Notes

For best results, serve the salsa immediately after preparing. Store leftover chips in an airtight container for up to 2 days.