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Mark Anthony

Fruit Salsa with Cinnamon Sugar Tortilla Chips

This vibrant fruit salsa with cinnamon sugar tortilla chips is the ultimate summer appetizer or sweet snack. Made with strawberries, mango, pineapple, and a splash of lime, it’s served with crispy, golden-baked cinnamon sugar tortilla chips. Naturally colorful, customizable, and perfect for parties or movie nights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Appetizer, Dessert, Snack
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Fruit Salsa
  • 1 cup diced strawberries
  • 1 cup diced mango
  • 1 cup diced pineapple
  • 1/2 cup diced kiwi or peaches optional
  • 1 –2 tbsp lime juice
  • 1 tsp honey or agave
  • 1 tbsp finely chopped fresh mint or basil
For Cinnamon Sugar Tortilla Chips
  • 6 small flour or corn tortillas
  • 2 tbsp melted butter or coconut oil
  • 3 tbsp granulated sugar
  • 1 tsp cinnamon

Method
 

Make the Fruit Salsa
  1. In a large bowl, mix all the diced fruit, lime juice, honey (or agave), and chopped herbs. Toss gently. Taste and adjust sweetness or acidity. Cover and chill for 10–15 minutes to let the flavors mingle.
Make the Cinnamon Sugar Chips
  1. Preheat oven to 350°F (175°C). Brush both sides of your tortillas with melted butter or oil. Mix the cinnamon and sugar in a small bowl, then sprinkle generously over one side of each tortilla. Cut into triangles using a pizza cutter or sharp knife.
Bake the Chips
  1. Arrange tortilla triangles in a single layer on a baking sheet lined with parchment. Bake for 8–10 minutes, flipping halfway through, until golden and crisp. Let them cool completely to harden.
Serve and Enjoy
  1. Spoon your chilled fruit salsa into a serving bowl. Serve alongside the cinnamon chips. Watch them disappear before your eyes.

Notes

Fruit Salsa with Cinnamon Sugar Tortilla Chips – Helpful Tips

Cooking Tips & Techniques
Use a mix of firm, juicy fruits like strawberries, kiwi, mango, apples, and blueberries—dice them small for easy scooping.
Add a splash of lime juice and a bit of honey or fruit preserves to enhance flavor and help bind the salsa together.
Let the salsa chill for at least 15–30 minutes before serving—it helps the flavors mingle and makes it extra refreshing.
For the tortilla chips, brush flour tortillas with melted butter, sprinkle generously with cinnamon sugar, and bake at 350°F for 8–10 minutes until golden and crisp.
Flip the chips halfway through baking for even crispness, and let them cool completely before serving for maximum crunch.
Serving Suggestions
Serve salsa in a chilled bowl surrounded by warm or room-temp cinnamon chips for the ultimate sweet dip.
Perfect for summer parties, brunch buffets, baby showers, BBQs, or a fruity dessert alternative.
Great as a topping for yogurt, waffles, pancakes, or cheesecake!
Pair with lemonade, fruit spritzers, or a scoop of vanilla ice cream on the side.
Make it festive by using red, white, and blue fruits for patriotic holidays or tailoring the color palette to the occasion.
Make-Ahead & Storage
Make-Ahead: Fruit salsa can be made 1 day in advance—store in the fridge and stir before serving.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended—fruit will lose texture when thawed.
Tortilla Chips: Store in a zip-top bag at room temp for up to 4 days—re-crisp in a low oven if needed.
Tasty Variations to Try
Tropical Twist: Use pineapple, papaya, and mango with toasted coconut flakes.
Berry Medley: Stick to strawberries, blueberries, and raspberries for a bold berry burst.
Apple Pie Version: Use only apples with cinnamon and nutmeg—serve warm with whipped cream.
Minty Fresh: Add chopped fresh mint or basil for a herbaceous, refreshing kick.
Sugar-Free Option: Skip honey and use ripe, naturally sweet fruits with whole-wheat tortillas lightly sprayed with coconut oil.