Fruit Salsa With Cinnamon Tortilla Chips
The best fruit salsa with cinnamon tortilla chips featuring vibrant fresh fruit and crispy sweet chips. A crowd pleasing appetizer or light dessert.
- Prep Time: 45 minutes
- Cook Time: 10–12 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Fruit Salsa:
8 oz fresh raspberries (halved)
1 lb fresh strawberries (diced)
¼ cantaloupe melon (peeled, seeded, diced)
2 Granny Smith apples (peeled, cored, diced)
1 lemon (zest and juice)
¼ cup seedless raspberry jam
For the Cinnamon Chips:
8 (10-inch) flour tortillas
Non-stick cooking spray
⅓ cup granulated sugar
2 teaspoons ground cinnamon
Instructions
Preheat Oven
Preheat oven to 350°F (175°C).
Prepare Fruit Salsa
In a large bowl, combine raspberries, strawberries, cantaloupe, and apples.
Add Lemon Flavor
Zest the lemon and add to fruit. Squeeze juice, remove seeds, and pour over mixture. Stir well.
Add Jam
Mix in raspberry jam until evenly combined. Set aside.
Prepare Tortillas
Spray both sides of tortillas with cooking spray.
Add Cinnamon Sugar
Mix sugar and cinnamon, then sprinkle over both sides of tortillas.
Cut & Bake
Cut tortillas into 8 wedges each. Arrange in a single layer and bake for 8–12 minutes until lightly browned and crispy.
Serve
Remove chips and let cool slightly. Serve with fruit salsa.
Notes
Serving Tips
Serve chilled salsa with warm or cooled chips
Great for parties, picnics, or summer desserts
Storage Tips
Store fruit salsa in the refrigerator for up to 2 days
Keep chips in an airtight container at room temperature for up to 3 days
