Tropical Fruit Salsa with Homemade Cinnamon Chips
Tropical Fruit Salsa with Homemade Cinnamon Chips combines fresh pineapple, mango, kiwi, strawberries, honey, and lime with crispy baked cinnamon-sugar tortilla chips.Ready in just 25 minutes.Perfect for parties, brunches, and summer desserts.
Ingredients
For the Cinnamon Chips
- 1 15-ounce package flour tortillas (10 tortillas)
- ¼ cup butter melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Tropical Fruit Salsa
- 1 cup diced pineapple fresh or canned, drained
- 1 medium mango peeled and diced
- 2 kiwis peeled and diced
- 1½ cups diced fresh strawberries
- ⅛ cup honey
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh mint
Instructions
Make the Cinnamon Chips
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the sugar, cinnamon, and nutmeg.
- Brush both sides of each tortilla lightly with melted butter.
- Sprinkle evenly with the cinnamon-sugar mixture.
- Cut each tortilla into 8 triangles using a pizza cutter or sharp knife.
- Arrange the tortilla triangles in a single layer on a baking sheet.
- Bake for about 10 minutes, or until lightly golden and crisp.
- Transfer the chips to a wire rack to cool completely. Repeat with the remaining tortillas if needed.
Prepare the Fruit Salsa
- In a medium bowl, combine the diced pineapple, mango, kiwi, and strawberries.
- Drizzle with honey and fresh lime juice.
- Add the chopped fresh mint.
- Gently toss until all of the fruit is evenly coated.
- Serve the Tropical Fruit Salsa with Homemade Cinnamon Chips immediately, or chill for 15–30 minutes for even brighter flavor.
Notes
- Fresh pineapple delivers the best texture, but canned pineapple works well when drained thoroughly.
- Fresh mint adds brightness but can be omitted if preferred.
- Whole wheat tortillas can be substituted for a heartier chip.
- Leftover cinnamon chips are delicious with yogurt, ice cream, or fruit dip.