I am personally eager for salsa, and this Fruit Salsa isn’t alone; it comes with Cinnamon Sugar Tortilla Chips. Making salsa is very easy, and it’s full of nutrition and flavor. However, making chips can be a bit challenging—at least, that’s what I thought before trying it. I don’t know which fruits you like, but I do know my favorites: kiwi, strawberries, and mango. I also like peaches, but I’ve already tried peach salsa separately, so I didn’t add peaches to this salsa. You can add fruits of your choice, like pineapple or grapes.
For toppings, you have three options: cilantro leaves, mint, or basil. My choice is mint because I love its fragrance, but I’m not making this just for myself, so I opted for cilantro leaves since many people prefer them over mint. Making tortilla chips wasn’t as difficult as I thought it would be. It’s easy if you use store-bought tortillas, but if you make them at home, it can be a bit more challenging.
Ingredients
- Fresh strawberries
- Ripe mango
- Ripe kiwi
- Lime (juiced)
- Freshly chopped cilantro (or substitute with basil or mint)
- Honey or agave nectar (optional, only if the fruit is not sweet enough)
For Cinnamon Sugar Tortilla Chips:
- Whole wheat tortillas (homemade or store-bought)
- Butter (for brushing)
- Granulated sugar
- Ground cinnamon
How To Make Fruit Salsa
- Prepare the Fruit:
- Wash all the fruits thoroughly under cold water to remove any dirt or residue.
- Peel the mango and kiwi, and hull the strawberries (remove the green tops).
- Dice all the fruits into small, uniform cubes. This ensures the salsa has a pleasant texture and is easy to scoop with the chips.
- Mix the Salsa:
- Add the diced strawberries, mango, and kiwi to a medium-sized serving bowl.
- Squeeze in fresh lime juice (start with about 1 tablespoon) and gently toss the fruit to coat it evenly. The lime juice adds a zesty kick and keeps the fruit fresh.
- Taste the salsa. If the fruit isn’t as sweet as you’d like, drizzle a small amount of honey or agave nectar over the top and mix gently.
- Sprinkle freshly chopped cilantro, mint, or basil over the salsa. Choose based on your flavor preference—cilantro for a herbaceous note, mint for coolness, or basil for a sweeter, aromatic twist.
- Cover the bowl with plastic wrap and refrigerate for at least 20-30 minutes to let the flavors meld.
How To Make Cinnamon Sugar Tortilla Chips
- Prepare the Tortillas:
- Preheat your oven to 375°F (190°C).
- Stack the tortillas and cut them into triangles using a sharp knife or pizza cutter. The size of the triangles is up to you, but smaller triangles make it easier to scoop the salsa.
- Butter the Tortillas:
- Lightly brush each tortilla triangle on one side with melted butter. This step is crucial for the cinnamon sugar to stick.
- Make the Cinnamon Sugar Mixture:
- In a small bowl, combine granulated sugar and ground cinnamon. The ratio is typically 1/4 cup sugar to 1 teaspoon cinnamon, but adjust based on your sweetness preference.
- Coat the Tortillas:
- Sprinkle the cinnamon sugar mixture generously over the buttered side of each tortilla triangle. Make sure the sugar adheres well.
- Bake the Chips:
- Line a baking tray with parchment paper and arrange the tortilla triangles in a single layer, ensuring they don’t overlap.
- Bake in the preheated oven for 3-5 minutes. Check the bottoms of the chips—when they’re golden brown, flip them over carefully using tongs or a spatula.
- Bake for another 2-3 minutes until the other side is crisp and golden. Keep an eye on them as they can burn quickly.
- Cool the Chips:
- Remove the baked chips from the oven and let them cool completely on a wire rack. The cooling process helps them become extra crispy.
Assemble and Serve
- Place the cooled cinnamon sugar tortilla chips on a large serving plate or in a basket lined with parchment paper.
- Serve alongside the chilled fruit salsa. For added presentation, garnish the salsa with a sprig of mint or a slice of lime.
- Optional: Provide small plates and spoons for guests to scoop the salsa onto their chips.
Pro Tips
- Cut Uniformly: Dice the fruit evenly for a better texture and presentation.
- Use Fresh Fruits: Fresh, ripe fruits make all the difference in flavor and juiciness.
- Toast the Chips Evenly: Rotate the baking tray halfway through baking to ensure even browning.
- Make It Ahead: The salsa can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator.
- Add a Twist: Include other fruits like blueberries, peaches, or pineapple for variety.
Storage Instructions
- Fruit Salsa: Store leftover salsa in an airtight container in the refrigerator for up to 2 days. Stir well before serving as the fruit may release some juices.
- Cinnamon Sugar Tortilla Chips: Store cooled chips in an airtight container or resealable plastic bag at room temperature for up to 3 days. Keep them away from humidity to maintain their crispiness.
More Recipes
Fruit Salsa with Cinnamon Sugar Tortilla Chips
I am personally eager for salsa, and this Fruit Salsa isn't alone; it comes with Cinnamon Sugar Tortilla Chips. Making salsa is very easy, and it's full of nutrition and flavor. However, making chips can be a bit challenging—at least, that's what I thought before trying it. I don't know which fruits you like, but I do know my favorites: kiwi, strawberries, and mango. I also like peaches, but I've already tried peach salsa separately, so I didn't add peaches to this salsa. You can add fruits of your choice, like pineapple or grapes.
Ingredients
- 1 cup fresh strawberries cut into small cubes
- 1 cup ripe mango cut into small cubes
- 1 cup ripe kiwi cut into small cubes
- 1 lime juiced
- 1/4 cup freshly chopped cilantro or basil/mint
- 1-2 tablespoons honey or agave nectar optional
For Cinnamon Sugar Tortilla Chips:
- 4 whole wheat tortillas
- 2 tablespoons butter melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, combine strawberries, mango, kiwi, lime juice, and cilantro.
- Gently mix to combine, and taste. If desired, stir in honey or agave nectar for sweetness. Set aside.
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix coconut sugar and ground cinnamon.
- Brush both sides of the whole wheat tortillas with melted coconut oil and cut each tortilla into triangles.
- Arrange the tortilla triangles on a baking sheet and sprinkle with the cinnamon-sugar mixture.
- Bake for 10-12 minutes or until golden brown and crisp, flipping halfway through.
- Remove from the oven and let cool slightly before serving.
- Serve the fruit salsa alongside the cinnamon sugar tortilla chips for dipping.