Fruit Salsa With Cinnamon Sugar Tortilla Chips

The first time I brought this fruit salsa to a summer potluck, I was nervous it seemed too simple. But within twenty minutes, the bowl was completely empty and three different people had cornered me for the recipe. Something about that sweet crunchy cinnamon chip against cold juicy fruit just makes people happy instantly.

I started making these for my daughters birthday parties because every kid loves dipping but I wanted something lighter than cheese sauce and chips. Now friends request them for grownup gatherings too especially paired with chilled wine on humid evenings when turning on the oven sounds terrible but the result is worth it.

Ingredients

• Strawberries kiwi pineapple mango apple: The mix of textures is what makes this special but I have learned to cut everything into tiny uniform cubes so each chip gets the perfect bite without one fruit overwhelming the others
• Lime juice and honey: This is not optional the acid balances all that sugar and the honey creates a subtle glaze that makes the fruit glisten like jewels
• Fresh mint: Sometimes I skip it when I am rushing but honestly it adds that bright restaurant finish that makes people ask what your secret ingredient is
• Flour tortillas: I have tried corn and whole wheat but plain white flour tortillas get the lightest crisp and I buy the thinner ones meant for tacos not the thick burrito style
• Butter cinnamon and sugar: Melt the butter completely and brush it generously otherwise the cinnamon sugar falls off in the oven and you end up with bare patches

Instructions

Preheat your oven and grab your baking sheets:

Get everything ready before you start cutting fruit because once those tortilla chips hit the heat they move fast and you do not want to be scrambling

Dice all your fruit into tiny pieces:

I am talking smaller than you think you need because huge chunks make dipping impossible and the salsa slides right off those chips

Toss with lime juice honey and mint:

Keep everything refrigerated while the chips bake because cold fruit against warm cinnamon chips is the whole point of this recipe

Brush tortillas with melted butter:

Do not skip brushing the second side because butterless patches stay soft and nobody wants a sad soggy chip

Sprinkle generously with cinnamon sugar:

Press it gently into the butter so it actually sticks otherwise half your seasoning ends up on the baking sheet instead of the chips

Cut into wedges and bake until golden:

Flip them halfway through and watch closely after eight minutes because they go from perfect to burnt in about thirty seconds flat

Let them cool completely:

This is hard but necessary because warm chips bend and break while cooled ones get that satisfying shatter when you bite them

Save

Last summer I made a double batch for a backyard barbecue and my brother ate so many chips dipped in nothing but air that I had to bake a second round before guests even arrived. Now he requests them every time he visits and says he prefers the chips alone to almost anything else I make.

Fruit Selection Secrets

I stick to fruits that hold their shape when diced because delicate berries can turn into mush within an hour. Firm kiwi and apple give the salsa backbone while pineapple provides enough acid to keep everything bright without needing extra lime.

Making It Ahead

The fruit salsa actually gets better after sitting for a few hours so I often prep it in the morning and let it marinate until guests arrive. The chips though must be baked last minute or they lose that irresistible warm cinnamon fragrance that pulls everyone into the kitchen.

Serving Suggestions

I have served this alongside vanilla ice cream for a dessert that feels fancy but takes zero effort and the combination is unexpectedly magical. The salty sweet chips with cold creamy ice cream and tangy fruit hits every craving at once.

• Pile extra mint on top right before serving for a pop of green color
• Set out small tongs because sticky fingers make a mess of the salsa bowl
• Make double the chips because they disappear faster than you expect

Save

There is something joyful about eating with your hands and this recipe turns that simple pleasure into something that feels like a celebration. Hope it becomes a staple at your table too.

Recipe FAQs

→ How far in advance can I prepare the fruit salsa?

The fruit salsa can be prepared up to 4 hours ahead and stored in the refrigerator. The lime juice helps prevent the fruits from oxidizing too quickly, though the apples may brown slightly. Add the mint just before serving for the freshest flavor.

→ Can I make the tortilla chips gluten-free?

Yes, simply substitute gluten-free tortillas for the flour tortillas. The cinnamon-sugar coating and baking method remain exactly the same. Most gluten-free tortillas work well for this application.

→ What other fruits work well in this salsa?

Blueberries, diced peaches, grapes, pomegranate seeds, or fresh berries all complement the existing fruit mix. Avoid fruits that brown quickly like bananas or those that are very soft like fresh figs. Stick with firm, colorful fruits that hold their shape when diced.

→ How do I store leftover cinnamon-sugar chips?

Store cooled chips in an airtight container at room temperature for up to 3 days. If they lose some crispness, reheat them in a 350°F oven for 3-5 minutes to refresh. Do not refrigerate as moisture will make them soggy.

→ Is this suitable for large crowds?

This recipe scales easily—double or triple both components for bigger gatherings. You can also prepare multiple batches of chips and keep them warm in a 200°F oven while guests arrive. The salsa can be made in advance, making party prep stress-free.

→ Can I fry the tortilla chips instead of baking?

Absolutely. Cut tortillas into wedges and fry in 350°F oil for 30-45 seconds per side until golden. Drain on paper towels, then immediately toss in the cinnamon-sugar mixture while hot. This yields an extra-crispy chip with a richer flavor.