Description
Imagine jewel-toned fruit—strawberries, kiwi, apples—dancing in a sweet‑tart salsa, paired with warm, oven‑crisped cinnamon-sugar chips. Easy, colorful, and absolutely irresistible—a treat that turns any Tuesday into a mini celebration.
Ingredients
Cinnamon Sugar Chips
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10 flour tortillas (or corn for GF)
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Non‑stick spray or melted butter
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⅓ cup sugar + 1 tsp cinnamon (optional: pinch nutmeg)
Fruit Salsa
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2 tart apples (Granny Smith), diced
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Juice of 1 lemon
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2 kiwis, peeled & diced
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1 lb strawberries, hulled & diced
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½ lb raspberries (optional)
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1 tbsp brown sugar (or 2 tsp honey/maple)
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3 tbsp berry preserves (strawberry or raspberry)
Instructions
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Preheat oven to 375°F (190°C).
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Mix sugar & cinnamon. Set aside.
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Make chips: Spray tortillas, sprinkle sugar blend, stack & slice into 8 wedges.
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Bake: Arrange in one layer for 8–10 mins until golden at edges. Cool on rack.
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Prepare salsa: Toss apples with lemon juice. Add kiwi, berries, brown sugar, preserves; gently fold. Chill 15–30 mins.
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Serve: Present chips and salsa side by side. Scoop & dip!
Notes
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Rotate with mango + coconut for a tropical flair.
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Add jalapeño + mint for a spicy twist.
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Perfect over Greek yogurt for a breakfast option.
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Use corn tortillas for a gluten-free alternative.
Storage & Make-Ahead
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Chips: Bake up to 2 days ahead; re-crisp briefly if needed.
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Fruit prep: Dice apples & kiwi and coat in lemon juice up to 24 hrs ahead. Combine berries & preserves max 3 hrs before serving.
Nutrition
- Calories: 170 per serving
- Sugar: 18 g
- Fat: 3 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 2 g