Fruit Salsa with Cinnamon Chips

5 from 2 votes

A light and sweet treat, this easy fruit salsa with cinnamon chips is sure to be a hit this summer, whether for dessert or a fun afternoon snack.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Dessert, Snack

Cuisine: American, Mexican

Keyword: Fruit Salsa with Cinnamon Chips Recipe

Servings:

Calories: 341kcal

Preheat the oven to 400ºF.
In a small bowl, combine the cinnamon and sugar; set aside.
Place the flour tortillas on a cookie sheet, brush with the melted butter, and sprinkle with the cinnamon-sugar mixture.
Using a pizza cutter or knife, cut each tortilla into 6 pieces, slicing it like a pie.
Bake for 10 to 12 minutes. Let cool.
The chips can be made a few days in advance. Store in an airtight container.

In a small bowl, combine the honey, lemon juice, and preserves. Set aside.
In a large serving bowl, combine the fruit. Pour the honey mixture over the fruit and gently stir. Chill until ready to serve.
Serve the fruit salsa with the homemade cinnamon chips.

If you don’t have strawberry or raspberry preserves on hand, you can use 2½ tablespoons of brown sugar or double the amount of honey instead.
For easier clean-up, line the cookie sheet with parchment paper or a silicone baking mat. Just be careful if cutting the tortillas on a baking mat—you won’t want to harm the mat.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chips at the lower end of the recommended baking time.
For best results, the salsa should chill for 2 to 3 hours before serving to allow the flavors to meld together. Make sure to give it a good stir before serving since any juice will collect in the bottom of the bowl.
The cinnamon chips won’t be fully crisp when you take them out of the oven. Give them time to cool on the baking sheet to crisp up properly.