Fruit Salsa with Cinnamon Sugar Chips
Bright, refreshing, and full of vibrant flavors, this fruit salsa topped with crispy cinnamon sugar chips is the perfect way to celebrate warm weather gatherings or simply treat yourself on a sunny afternoon.
Servings: 4 servings
Calories: 150kcal
Ingredients
Fruits
- 1 pint Strawberries, hulled and diced
- 2 Kiwis, peeled and diced
- 1 Granny Smith apple, cored and diced
Cinnamon Sugar Chips
- ¼ cup Granulated sugar
- ½ Lemon, juiced
- 2 tablespoons Cinnamon
- 2 tablespoons Melted coconut oil (or vegetable oil)
Serving Base
- as needed Flour tortillas or pita bread For serving
Instructions
- Step 1: Prepare the Fruit. Start by washing the strawberries under cool water, removing the green tops, and dicing them into small pieces. Peel the kiwis and slice them in half. Using a spoon, scoop out the flesh and dice it into bite-sized pieces. Core the Granny Smith apple and chop it into small cubes.
- Step 2: Mix the Salsa. In a large mixing bowl, combine the diced strawberries, kiwis, and Granny Smith apple. Squeeze the juice of half a lemon over the fruit mixture. Sprinkle the granulated sugar over the mixture and gently toss everything together. Let this mixture sit for about 10-15 minutes.
- Step 3: Make the Cinnamon Sugar Chips. Preheat your oven to 350°F (180°C). Cut flour tortillas into triangles and arrange them on a baking sheet lined with parchment paper. In a small bowl, combine the melted coconut oil and cinnamon. Brush the mix onto one side of each tortilla triangle, then sprinkle generously with sugar. Bake for about 10-12 minutes or until golden and crispy.
- Step 4: Serve and Enjoy. Place the fruit salsa in a decorative bowl and serve it alongside your freshly made cinnamon sugar chips. Garnish with mint leaves if desired.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Notes
Store leftovers separately: salsa in an airtight container in the refrigerator for 2-3 days, and chips in a zip-top bag at room temperature for up to a week.