Fruit Salsa with Cinnamon Chips Recipe

If there’s one recipe that turns any gathering into an instant celebration, it’s Fruit Salsa with Cinnamon Chips. This fresh, colorful medley of juicy fruit, paired with crispy, sweetly spiced cinnamon chips, is downright addictive—and it’s as fun to make as it is to eat!

Ingredients You’ll Need

This Fruit Salsa with Cinnamon Chips is made almost entirely with everyday produce and pantry ingredients—the kind that let natural flavors shine. Every piece of fruit brings its own special texture, vivid hue, and tang, while the cinnamon chips provide the perfect crisp for dipping.

• Peaches (2, peeled and diced): Choose ripe but firm peaches for a pop of color and juicy sweetness.
• Mango (1, peeled, cored and diced): Adds tropical flair with its buttery texture and bright, sunshiny flavor.
• Kiwis (4, peeled and diced): The tartness of kiwi balances out the sweet fruit, plus it brings that fun green color.
• Strawberries (16 oz, hulled and diced): Strawberries make the base extra juicy and naturally sweet.
• Lemon Juice (1 Tablespoon): Just a squeeze brightens up all the other flavors and keeps the fruit fresh.
• Honey (2 Tablespoons): A touch of natural sweetness, perfect for highlighting the fruit’s flavors.
• Fresh Basil (2 Tablespoons, chopped): Unexpected but essential—basil adds a hint of herbal freshness that takes this salsa to the next level.
• Granulated Sugar (1/3 cup): Used for the cinnamon sugar coating, making the chips perfectly sweet and crisp.
• Cinnamon (1 teaspoon): Warm spice to pair with the sugar for those irresistible homemade chips.
• Flour Tortillas (10, or swap for gluten-free/grain-free as needed): The foundation for those cinnamon chips; soft tortillas bake up into perfectly crisp dippers.
• Coconut Oil Cooking Spray or Melted Butter: Helps the cinnamon sugar adhere and ensures maximum crunch.

Variations

The magic of fruit salsa with cinnamon chips is that you can play around with the fruit, sweetener, or even the chips to fit your cravings. Don’t be afraid to put your own spin on it—customization is what fruit salsa is all about!

• Switch Up the Fruits: Try blueberries, pineapple, apples, grapes, or raspberries—whatever’s ripe and delicious in your kitchen.
• Make It Vegan: Replace honey with pure maple syrup or agave for a vegan-friendly dip.
• Add Heat: For a playful twist, toss in a pinch of finely diced jalapeño or a dash of chili powder with the fruit salsa.
• Crisp Alternatives: Use pita chips, baked wonton wrappers, or even gluten-free crackers if tortillas aren’t your thing.

How to Make Fruit Salsa with Cinnamon Chips

Step 1: Chop All the Fruit

Start by peeling and chopping the peaches, mango, kiwis, and strawberries into small, even pieces. Cutting the fruit uniformly means every scoop will have the perfect mix—no fighting over the last bit of mango! Toss all the diced fruit together in a large mixing bowl.

Step 2: Mix and Marinate

In a small bowl, stir together the lemon juice and honey until well combined. Drizzle this sweet-tart dressing over your fruit and gently toss to coat. Cover the bowl and pop it in the fridge; chilling not only helps the flavors mingle but keeps everything crisp and refreshing while you work on the cinnamon chips.

Step 3: Prep and Cut the Tortillas

Preheat your oven to 350°F. Meanwhile, line two large baking sheets with parchment. Spray both sides of the tortillas lightly with coconut oil spray or brush with melted butter—this helps the cinnamon sugar stick. Stack up the tortillas and use a sharp knife or pizza cutter to slice them into 8 wedges each, like a stack of pie slices.

Step 4: Cinnamon Sugar Magic and Baking

In a bowl, blend together the sugar and cinnamon. Sprinkle this mixture generously over both sides of each tortilla wedge, making sure every nook and cranny is covered. Arrange the chips in a single layer, without overlapping, on your prepared baking sheets. Bake for 10–12 minutes, flipping halfway, until golden and crisp. The chips will finish crisping as they cool—so don’t worry if they’re still a bit soft coming out of the oven!

Step 5: Finish the Salsa and Serve

When you’re ready to serve, gently stir the fresh basil into the salsa and toss again to let all those lovely juices meld. Pile the salsa into a serving bowl and arrange the cinnamon chips nearby for dipping. Trust me, once you dig in, it’ll be gone in minutes!

How to Serve Fruit Salsa with Cinnamon Chips

Garnishes

For an extra pop of color and freshness, scatter a little more finely chopped basil or fresh mint across the top of the fruit salsa right before serving. You could also add a sprinkle of lemon or lime zest, or even a handful of shredded coconut for a tropical vibe.

Side Dishes

Fruit Salsa with Cinnamon Chips plays well with anything light and summery. Serve it beside grilled chicken, fish tacos, a big green salad, or as a gorgeous counterpoint to cheese boards and yogurt parfaits. It’s also a show-stopper for brunch spreads!

Creative Ways to Present

Bring out your inner artist: serve the fruit salsa in a hollowed-out pineapple or watermelon, layer it parfait-style in clear glasses, or scatter the chips around the salsa in a big wide platter for easy grazing. For a party, create mini shooter cups with salsa and a chip tucked in!

Make Ahead and Storage

Storing Leftovers

Store leftover fruit salsa in an airtight container in the refrigerator for up to 2 days. The flavors will continue to mingle, but the fruit is at its loveliest within the first day. Keep the cinnamon chips in a separate airtight bag or container at room temperature so they stay crisp.

Freezing

I don’t recommend freezing fruit salsa—it alters the juicy, fresh texture and makes things a bit mushy. However, the cinnamon chips can be baked ahead, cooled fully, and frozen in an airtight container for up to one month. Just let them return to room temp before serving.

Reheating

The fruit salsa is best enjoyed cold, straight from the fridge. If your cinnamon chips lose their crunch, a quick 2-3 minutes in a 350°F oven will bring them right back—just let them cool before serving with your beautiful fruit salsa.

FAQs

Final Thoughts

Fruit Salsa with Cinnamon Chips is sunshine in a bowl—refreshing, vibrant, and just plain joyful to eat. I can’t wait for you to dip into this crowd-pleaser with family and friends. Give it a try and watch those bowls (and hearts) empty in record time!

Print