Fruit Salsa & Cinnamon Chips
Dive into a vibrant bowl of fruity goodness with our refreshing fruit salsa, bursting with juicy berries and zesty citrus! Paired with irresistible, crunchy cinnamon chips that add the perfect sweet crunch, this delightful dessert is a simple yet satisfying treat for any occasion. Get ready to scoop, dip, and enjoy every flavorful bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 large honey gold apples
- Lemon juice, 1 TB
- 1 tub strawberries
🥛Dairy & Eggs(1)
- Butter
🫙Pantry Staples(4)
- Brown sugar, 1/4 cup (50 g)
- Honey, 2-3 TB
- Sugar, 1/2 cup (100 g)
- 8 medium tortillas
🧂Spices & Seasonings(1)
- Cinnamon, 1 TB
📦Other(1)
- 3 kiwi
Nutrition (per serving)
Calories
668
Protein
8g
Carbs
125g
Fat
18g
👨🍳 Instructions
- 1
Purée the fruit in a blender or food processor.
- 2
Add all other ingredients and mix well.
- 3
Butter the tortillas, generously sprinkle cinnamon sugar, and cut into slices with a pizza cutter.
- 4
Bake at 400 degrees until crispy.
- 5
Top a cinnamon chip with a spoonful of fruit salsa and enjoy!
💡 Pro Tips
- ✓Dice apples and kiwis into 1/4-inch cubes instead of puréeing—this preserves pectin structure and creates a chunky salsa with better texture contrast against crispy chips, while preventing oxidative browning that occurs when cell walls are damaged by blending.technique1/4-inch dice
- ✓Add lemon juice immediately after cutting fruit and toss within 30 seconds; the citric acid (pH 2-3) denatures polyphenol oxidase enzyme, stopping enzymatic browning before it begins.timing30 seconds after cutting
- ✓Bake tortilla chips at 375°F for 8-10 minutes instead of 400°F, flipping at the 5-minute mark to ensure even moisture evaporation (target 8-12% residual moisture) without over-browning the cinnamon sugar, which scorches above 380°F.timing375°F, 8-10 minutes, flip at 5 min
- ✓Mix your cinnamon sugar in a 4:1 ratio (1/2 cup sugar to 2 teaspoons cinnamon) and apply to tortillas immediately after buttering while butter is still warm—the heat helps sugar adhere via capillary action rather than sliding off during baking.ingredient4:1 sugar-to-cinnamon ratio
- ✓Use a pizza cutter to slice tortillas into 8 wedges before baking rather than after, ensuring even heat distribution and uniform crispness; post-baking cutting creates shattered edges from thermal stress.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Fruit Salsa & Cinnamon Chips
Dive into a vibrant bowl of fruity goodness with our refreshing fruit salsa, bursting with juicy berries and zesty citrus! Paired with irresistible, crunchy cinnamon chips that add the perfect sweet crunch, this delightful dessert is a simple yet satisfying treat for any occasion. Get ready to scoop, dip, and enjoy every flavorful bite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 large honey gold apples
- Lemon juice, 1 TB
- 1 tub strawberries
🥛Dairy & Eggs(1)
- Butter
🫙Pantry Staples(4)
- Brown sugar, 1/4 cup (50 g)
- Honey, 2-3 TB
- Sugar, 1/2 cup (100 g)
- 8 medium tortillas
🧂Spices & Seasonings(1)
- Cinnamon, 1 TB
📦Other(1)
- 3 kiwi
Nutrition (per serving)
Calories
668
Protein
8g
Carbs
125g
Fat
18g
👨🍳 Instructions
- 1
Purée the fruit in a blender or food processor.
- 2
Add all other ingredients and mix well.
- 3
Butter the tortillas, generously sprinkle cinnamon sugar, and cut into slices with a pizza cutter.
- 4
Bake at 400 degrees until crispy.
- 5
Top a cinnamon chip with a spoonful of fruit salsa and enjoy!
💡 Pro Tips
- ✓Dice apples and kiwis into 1/4-inch cubes instead of puréeing—this preserves pectin structure and creates a chunky salsa with better texture contrast against crispy chips, while preventing oxidative browning that occurs when cell walls are damaged by blending.technique1/4-inch dice
- ✓Add lemon juice immediately after cutting fruit and toss within 30 seconds; the citric acid (pH 2-3) denatures polyphenol oxidase enzyme, stopping enzymatic browning before it begins.timing30 seconds after cutting
- ✓Bake tortilla chips at 375°F for 8-10 minutes instead of 400°F, flipping at the 5-minute mark to ensure even moisture evaporation (target 8-12% residual moisture) without over-browning the cinnamon sugar, which scorches above 380°F.timing375°F, 8-10 minutes, flip at 5 min
- ✓Mix your cinnamon sugar in a 4:1 ratio (1/2 cup sugar to 2 teaspoons cinnamon) and apply to tortillas immediately after buttering while butter is still warm—the heat helps sugar adhere via capillary action rather than sliding off during baking.ingredient4:1 sugar-to-cinnamon ratio
- ✓Use a pizza cutter to slice tortillas into 8 wedges before baking rather than after, ensuring even heat distribution and uniform crispness; post-baking cutting creates shattered edges from thermal stress.technique