Homemade Fresh Fruit Salsa and Cinnamon Sugar Chips

I make the cinnamon chips from baked tortillas, then brush them with butter and dip them in the sugar-cinnamon mix. Our kids really like these cinnamon chips. They love snacking on them with or without salsa. 

How To Make Fruit Salsa

The fruit is the star of this recipe, so take a little time to cut the strawberries, kiwi, and mango into fairly small, even pieces. Leave the blueberries whole, and quarter the grapes. 

Once everything is in the bowl, sprinkle with sugar and lime juice, then stir gently. Don't mash the softer fruit. Then cover the bowl and refrigerate the salsa for at least 15–20 minutes before serving.

This dish is great for parties and potlucks. Mix the fruit a couple of hours before the party, then add the sugar and lime juice about 20 minutes before serving.

Homemade Cinnamon-Sugar Chips

Use plain flour or corn tortillas for the chips. Cut the tortillas into 6 or 8 triangles, just like you're cutting a pizza.

Bake the tortilla pieces in a single layer at 350°F for 15–20 minutes, flipping them halfway through. Keep a close eye on them toward the end of the baking time.

When the chips come out of the oven, brush them lightly with melted butter while they're still hot. Toss them with the cinnamon-sugar mixture so the coating sticks to the warm chips.

The result is a crisp, sweet chip that's just right for scooping up the fruit salsa.

Fresh Fruit Salsa and Cinnamon-Sugar Chips Recipe

The fruit salsa needs just a little time in the refrigerator before serving. That gives the sugar and lime juice time to draw out some of the fruit juices and make a light syrup.

Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Yield: 6–8 servings

Ingredients

Fruit Salsa

• 1 ½ cups fresh strawberries, hulled and finely diced
• 1 cup fresh blueberries
• 1 cup seedless grapes, red or green, quartered
• 3 kiwis, peeled and finely diced
• 1 large ripe mango, peeled and finely diced
• 1 tablespoon granulated sugar
• 1 tablespoon fresh lime juice

Cinnamon-Sugar Chips

• 8–10 plain flour or corn tortillas
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

Instructions

Prepare the Fruit Salsa

1. In a large mixing bowl, combine the finely diced strawberries, kiwis, and mango with the blueberries and quartered grapes.
2. Sprinkle 1 tablespoon of granulated sugar and 1 tablespoon of fresh lime juice over the fruit.
3. Gently fold everything together with a rubber spatula, being careful not to bruise the softer fruit.
4. Cover and refrigerate for at least 15–20 minutes before serving. This gives the sugar time to draw out the natural juices and create a light, glossy syrup.

Make the Cinnamon-Sugar Chips

1. In a small bowl, whisk together 3 tablespoons sugar and 1 teaspoon cinnamon. Set aside.
2. Stack the tortillas and cut them into 6 or 8 equal triangles using a sharp knife or pizza cutter.
3. Arrange the tortilla triangles in a single layer on a large baking sheet.
4. Bake at 350°F (175°C) for 15–20 minutes, flipping halfway through. Watch them closely because they can burn quickly.
5. Remove the hot, crispy chips from the oven. Brush them lightly with the melted butter immediately.
6. Gently toss the warm chips gn a large bowl with the cinnamon-sugar mixture until evenly coated.

Serve

Give the chilled fruit salsa one final gentle stir. Transfer it to a serving bowl and surround it with the cinnamon-sugar chips.

Tips For Making The Fruit Salsa

Cut the fruit fairly small. Smaller pieces make the salsa easier to scoop with the tortilla chips and help you get a little bit of everything in each bite.

Be gentle when stirring. Strawberries, kiwi, and mango can soften quickly, so fold the mixture together rather than stir it.

Keep an eye on the chips. The recipe calls for 15–20 minutes, but ovens and tortillas can vary. Watch them closely as they near the end of that range.

Serve the chips warm. Brushing them with butter and adding the cinnamon sugar while they're still hot helps the coating stick.

Fruit Salsa Variations

Choose a variety of fruits for your salsa, especially seasonal options like watermelon, cantaloupe, honeydew, and peaches.

For a tropical fruit salsa, try mango, pineapple, kiwi, and papaya.

Make Fruit Salsa for Your Next Snack

Fruit salsa with homemade cinnamon-sugar chips takes little effort and is a step up from the usual fruit tray. The fresh fruit is chilled and juicy, while the warm cinnamon-sugar chips add a crisp crunch for scooping.

Make a batch today!

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