Ingredients
— The Fruit Salsa —
2 large Granny Smith apples, peeled, cored, and finely diced
1 lb (450g) fresh strawberries, hulled and finely diced
2 kiwis, peeled and finely diced
1/2 cup fresh raspberries (optional)
2 tablespoons granulated sugar (or brown sugar)
1 tablespoon fruit preserves (strawberry or raspberry jam)
1 teaspoon lemon juice (to prevent browning)
— The Cinnamon Chips —
10 flour tortillas (8 or 10-inch size)
1/2 cup (1 stick) unsalted butter, melted (or butter-flavored cooking spray)
1 cup granulated sugar
2 tablespoons ground cinnamon
Instructions
1. **Prep the Fruit:** Peel, core, and slice all the fruit. **Crucial Step:** The key to a good fruit salsa is a small, uniform dice. You want the pieces small enough to scoop easily onto a chip without falling off.
2. **Mix Salsa:** In a large bowl, combine the diced apples, strawberries, kiwis, and raspberries. Drizzle with the lemon juice (to keep the apples from turning brown). Add the 2 tablespoons of sugar and the fruit preserves. Stir gently until well combined. Cover and refrigerate for at least 15 minutes to let the flavors meld.
3. **Prep Oven:** Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
4. **Make Cinnamon Sugar:** In a small bowl, whisk together the 1 cup of granulated sugar and the ground cinnamon.
5. **Prep Chips:** Brush one side of each flour tortilla generously with melted butter (or spray with cooking spray). Sprinkle evenly with the cinnamon-sugar mixture.
6. **Cut:** Stack the tortillas (sugar side up) and use a pizza cutter or sharp knife to cut them into 8 wedges each (like a pizza).
7. **Bake:** Arrange the wedges in a single layer on the baking sheets. Bake for 8–10 minutes, or until the chips are crisp and lightly golden brown. Watch closely so the sugar doesn’t burn.
8. **Cool & Serve:** Let the chips cool completely on the baking sheet (they will crisp up further as they cool). Serve alongside the chilled fruit salsa.
Notes
Apple Choice: Granny Smith apples are best because their tartness and crunch contrast perfectly with the sweet strawberries and jam.
Make Ahead: The cinnamon chips can be made 2–3 days in advance and stored in an airtight container or Ziploc bag. The salsa is best made the day of serving, but leftovers will keep in the fridge for 2 days (it will just get juicier).
Dietary Swaps: For a lighter version, use whole wheat tortillas and spray with coconut oil spray instead of butter.
Fruit Variations: Feel free to add diced mango, pineapple, or blueberries depending on what is in season.
- Prep Time: 20
- Cook Time: 10
- Category: Appetizer
- Method: Bake
- Cuisine: American / Tex-Mex
- Diet: Vegetarian