Description
A sweet and tangy fruit salsa served with crispy cinnamon chips, perfect for appetizers, desserts, or snacks.
Ingredients
Scale
- Cinnamon Chips:
- ¼ cup sugar
- ¾ teaspoon cinnamon
- 6 flour tortillas (6-inch)
- 3 tablespoons butter, melted
- Fruit Salsa:
- 2½ tablespoons honey
- 2½ tablespoons fresh lemon juice
- 2½ tablespoons strawberry preserves or seedless raspberry preserves
- 16 ounces strawberries, diced
- 2 mangos or 2 peeled peaches, diced
- 3 kiwis, diced
- ½ pint fresh blueberries
Instructions
- Preheat the oven to 400°F.
- Combine cinnamon and sugar in a small bowl; set aside.
- Place tortillas on a cookie sheet, brush with melted butter, and sprinkle with cinnamon-sugar mixture.
- Cut each tortilla into 6 pieces using a pizza cutter or knife.
- Bake for 10-12 minutes. Let cool.
- Store chips in an airtight container if made in advance.
- For the salsa, mix honey, lemon juice, and preserves in a small bowl.
- Combine fruit in a large serving bowl, pour honey mixture over it, and gently stir.
- Chill until ready to serve.
- Serve with homemade cinnamon chips.
Notes
- Chips can be made ahead and stored.
- Use any combination of fresh fruit.
- Adjust sweetness to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 341 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 15 mg