Fruit Salsa with Cinnamon Chips
Fresh fruit salsa made with peaches, mango, kiwi, and strawberries.
Ingredients
For the Fruit Salsa
- 2 peaches chopped
- 2 nectarines chopped
- 4 kiwi peeled and chopped
- 1 mango peeled and chopped
- 2 containers strawberries chopped
- 1 tablespoon lemon juice
- ¼ cup strawberry jam freezer jam preferred
For the Cinnamon Chips
- 6 uncooked tortillas
- 2 tablespoons unsalted butter melted
- ½ cup cinnamon sugar
Instructions
Step 1: Prepare the Fruit Salsa
- Add the peaches, nectarines, kiwi, mango, and strawberries to a large mixing bowl.
- Drizzle the lemon juice over the fruit.
- Add the strawberry jam.
- Gently fold everything together until evenly combined.
- Cover and refrigerate while preparing the chips.
Step 2: Cook the Tortillas
- Heat a skillet over medium heat.
- Cook each tortilla for 30–60 seconds per side until lightly cooked but still flexible.
- Transfer to a clean work surface.
Step 3: Add Butter and Cinnamon Sugar
- Brush both sides of each tortilla with melted butter.
- Sprinkle generously with cinnamon sugar.
- Use a pizza cutter or sharp knife to cut the tortillas into triangle-shaped chips.
Step 4: Bake the Chips
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Arrange the tortilla triangles in a single layer.
- Bake for 5–8 minutes, or until golden brown and crisp.
- Depending on tortilla thickness, baking may take up to 10 minutes.
- Allow the chips to cool completely for maximum crunch.
Step 5: Serve
- Serve the chilled Fruit Salsa with Cinnamon Chips immediately and enjoy.
Notes
- Freezer strawberry jam provides excellent flavor and texture.
- Flour tortillas produce lighter chips, while whole wheat tortillas add a nuttier taste.
- Serve as a summer dessert, party appetizer, or afternoon snack.
- This fruit salsa recipe works well with seasonal fruits throughout the year.