Fruit Salsa and Cinnamon Tortilla Chips are a hit for summer appetizers, snacks, or even dessert! Everyone at the table loves this colorful and sweet version of chips and salsa.
Recipe from Two Peas & Their Pod
5 from 2 votes
Prep Time 25mins
Cook Time 10mins
Total Time 30mins
For the Cinnamon Sugar Tortilla Chips:
For the Fruit Salsa:
16ozstrawberries,hulled and diced
18ozblackberries,cut in half or quartered
6nectarines or peaches,peeled and diced
7kiwi,peeled and diced
Juice of 1 lime
First, make the cinnamon sugar tortilla chips. Preheat oven to 350 degrees Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
Combine sugar and cinnamon in a small bowl until well combined. Set aside.
Lay out your tortillas. Brush a thin layer of butter over the tortillas, only on one side. Sprinkle cinnamon sugar generously over buttered tortillas.
Using a pizza cutter or sharp knife, cut tortillas into triangles. I get 8 triangles out of every tortilla.
Place tortilla triangles on the prepared baking sheet, in an even layer, making sure they don’t overlap. You will need to bake them in batches because they all won’t fit at the same time. Bake the tortillas for 8 to 12 minutes or until edges start to turn golden and they crisp up.
Keep an eye on them because once they start to crisp up, they will be done quickly. Remove from the oven and cool completely. Repeat until all of the tortillas are baked. Once cooled, place in bowl.
To make the fruit salsa, in a medium bowl, combine the strawberries, blackberries, nectarines or peaches, and kiwi. Add the lime juice and gently stir to combine. Taste and sweeten with honey, if desired. Serve with cinnamon tortilla chips.
Store salsa in the fridge for up to 2 days. Tortilla chips will keep in a Ziploc bag or air tight container for up to 5 days on the counter.