Fruit Salsa with Baked Cinnamon Chips: Ingredients:
for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)
for the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon
Instructions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.
2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter). 3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny
As someone who loves experimenting with fresh and healthy snacks, I recently tried making this fruit salsa with baked cinnamon chips, and it quickly became a favorite. One tip I found helpful is to adjust the amount of fruit preserves; using 2 tablespoons instead of 3 helps keep the salsa from becoming overly sweet and watery. I also recommend peeling and dicing the fruits evenly to enhance the texture and presentation. For the cinnamon chips, I used flour tortillas, brushed them lightly with melted butter, and generously sprinkled cinnamon sugar before baking. Baking at 350°F (175°C) for 8 to 10 minutes gave the chips a perfect crunch without burning. If you prefer, try using cooking spray instead of butter for a lighter option. Cooling the chips thoroughly before serving is essential to preserve their crispness. This combination of the tangy, fresh fruit salsa and warm, sweet cinnamon chips makes an irresistible summer snack or dessert. For a variation, I sometimes substitute the flour tortillas with cinnamon graham crackers or pita chips, which adds an interesting twist to the texture. An important note – to avoid the salsa from getting too runny, it's best to serve it the same day after preparing. Leftover fruit juice can make the salsa watery, though it still tastes great. To reduce moisture, you can drain excess juice or use less juicy fruits. Overall, this easy-to-make fruit salsa and cinnamon chip recipe is perfect for sharing with friends and family, especially during warm months when fresh fruit is abundant. Give it a try for your next gathering or simply as a healthy, tasty treat at home.
