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.