Fruit Salsa with Baked Cinnamon Sugar Chips
Ingredients
For the Summer Fruit Salad
3 Cups Strawberries, chopped
1 Cup Cantaloupe, chopped
1 Green Apple, chopped
2 Kiwis, chopped
1 Cup Raspberries, chopped
3 Tablespoons Honey
½ Lemon, juiced
For the Cinnamon Chips (aka Buñuelos)
6 Tortillas
2 Tablespoons Cinnamon
2 Tablespoons Coconut Sugar
Instructions
To make this recipe, start by preparing the fruit salsa. Wash and chop all of the fruit (the strawberries, cantaloupe, green apple, kiwis, raspberries, and honey) and add them to a large bowl.
Next, squeeze the lemon juice into the bowl and add in the honey and a pinch of sea salt. Toss to coat well.
Then, prepare the cinnamon chips (aka Buñuelos) by preheating your oven to 350 F.
Place the tortillas onto a cutting board and cut them into tortilla chip-shaped triangles.
Line a baking sheet with parchment paper and transfer the chips onto the baking sheet.
Then, mix the cinnamon and coconut sugar together in a small bowl and set it aside.
Spray the tortillas lightly with an oil spray, on both sides, and pour the cinnamon sugar mixture on top of them. Be sure to flip each chip over so that both sides are equally coated in the cinnamon sugar.
Transfer the tray to the oven and allow the chips to bake for 9-12 minutes, or until they're crunchy. Watch them carefully, so that they don't burn!
Once the chips are done, remove them from the oven and allow them to cool.
Serve with the fruit salsa and enjoy! Store any leftover chips in an airtight container or ziplock bag, on the counter, for up to one week, and the fruit salsa in the fridge for up to five days.
Making fruit salsa with baked cinnamon sugar chips is one of my favorite ways to embrace fresh, natural flavors while enjoying a fun, easy-to-make snack. The combination of juicy summer fruits like strawberries, cantaloupe, green apple, kiwis, and raspberries creates a beautiful medley of colors and tastes that brighten up any table. I love how the honey and fresh lemon juice add just the right amount of sweetness and tang to balance the freshness of the fruit. What sets this recipe apart are the homemade cinnamon sugar chips, also sometimes called buñuelos. Instead of buying pre-packaged chips, I find that baking the tortilla chips at home with coconut sugar and cinnamon is a game-changer. The cinnamon sugar mixture coating both sides of the chips adds a delightful warmth and sweetness that perfectly complements the fruit salsa. Plus, baking them until crunchy avoids the extra oil that frying would add, making this recipe a slightly healthier alternative. When I make these chips, I make sure to watch them closely in the oven between 9 to 12 minutes so they don’t burn but reach that perfect crisp texture. Serving the chips alongside the fresh fruit salsa allows for a fun and interactive eating experience—each bite mixes the softness of fruit with the crunch of sweet chips. This dish is a great option for summer parties, potlucks, or even a refreshing dessert after a meal. One tip I’ve learned is to store leftover cinnamon chips in an airtight container at room temperature to maintain their crispness for up to a week, and keep the fruit salsa refrigerated for no more than five days to preserve freshness. This recipe is flexible too—you can swap in your favorite fruits or add a sprinkle of fresh mint or a dash of chili powder to the fruit salsa for an added flavor twist. Overall, this fruit salsa with baked cinnamon sugar chips is not only visually appealing but also a tasty, healthy treat that showcases how fresh ingredients and simple preparation can come together beautifully in a home-cooked dish.
