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Fruit Salsa with Cinnamon Tortilla Chips Recipe

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4.1 from 7 reviews

This refreshing Fruit Salsa with Cinnamon Tortilla Chips is a vibrant and delicious treat that combines a mix of fresh berries, melon, and apples with a hint of lemon zest and raspberry jam. Paired with crisp, homemade cinnamon-sugar tortilla chips baked to perfection, this recipe offers a perfect balance of sweet and tangy flavors with a delightful crunch, ideal for a snack, party appetizer, or light dessert.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Fruit Salsa

  • 8 ounces fresh raspberries, halved
  • 1 pound fresh strawberries, stems removed, diced into small pieces
  • 1/4 small cantaloupe melon, seeds and skin removed, diced into small pieces
  • 2 Granny Smith apples, peeled, cored, and diced into small pieces
  • Zest of 1 lemon
  • Juice of 1 lemon (seeds removed)
  • 1/4 cup seedless raspberry jam

Cinnamon Tortilla Chips

  • 8 10-inch flour tortillas
  • Non-stick cooking spray
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tortilla chips.
  2. Prepare the Fruit: In a large mixing bowl, combine the halved raspberries, diced strawberries, diced cantaloupe, and diced apples, ensuring all pieces are bite-sized for easy dipping.
  3. Add Lemon Zest and Juice: Zest one lemon and add the zest to the mixed fruit for a fresh citrus aroma. Then cut the lemon in half, squeeze out the juice into a small bowl, remove any seeds, and pour the juice over the fruit mixture. Mix thoroughly to combine the flavors.
  4. Add Raspberry Jam: Stir in 1/4 cup seedless raspberry jam with the fruit mixture until it is evenly blended, which will add sweetness and a hint of tartness to the salsa. Set the fruit salsa aside while preparing the chips.
  5. Prepare the Tortilla Chips: Spray both sides of each flour tortilla lightly with non-stick cooking spray to help the sugar-cinnamon mixture adhere. In a small bowl, whisk together granulated sugar and ground cinnamon, then sprinkle this mixture evenly over both sides of each sprayed tortilla.
  6. Cut Tortillas into Wedges: Using a sharp knife or pizza cutter, cut each coated tortilla into 8 wedges, creating chip-sized portions perfect for dipping.
  7. Bake the Chips: Arrange the tortilla wedges in a single layer on baking sheets, possibly working in batches to avoid overcrowding. Bake in the preheated oven for 8-12 minutes or until the edges begin to brown and chips become crisp.
  8. Cool and Serve: Carefully remove the baked chips from the oven using a spatula and transfer them to a serving dish. Allow to cool slightly so they become crispier. Serve the warm or room temperature cinnamon tortilla chips alongside the fruit salsa for dipping and enjoy.

Notes

  • You can adjust the sweetness of the fruit salsa by adding more or less raspberry jam according to your taste.
  • Make sure to watch the tortilla chips closely during baking to avoid burning, as ovens may vary.
  • For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
  • Store any leftover fruit salsa in an airtight container in the refrigerator for up to 2 days for best freshness.
  • This recipe is perfect for parties as a light and healthy snack alternative.

Find it online: https://cheftinaskitchen.com/fruit-salsa-with-cinnamon-tortilla-chips-recipe/