My sweet summer take on chips with salsa. Summer fruits are just the best, am I not right? So sweet you don’t need any sweetener for this. I am telling you, this summer fruit salsa with cinnamon sugar tortilla chips is my kids’ favorite appetizer!
This summer fruit salsa with cinnamon sugar tortilla chips consist of strawberries, kiwis and mango chopped into small cubes, a squeeze of lime juice to balance it out and it’s topped with a few cilantro leaves (but feel free to use basil or mint in stead). The chips are easy to make as well; tortillas cut into triangles, dusted with cinnamon sugar and baked in the oven. You’ll have this appetizer on the table in no time!
How I make this summer fruit salsa with cinnamon sugar tortilla chips?
Fruit salsa
It can’t get any simpler; I cut all the fruit in small cubes, I add them to a serving bowl and add a bit of lime juice to it to balance out the sweetness. I taste the salsa to see if it is sweet enough (which it most of the times is). If not, I add just a few drops of honey or agave nectar. I gently stir to combine it all. Now my salsa is ready. Oops no, wait! I garnish it with a few cilantro leaves to keep close to real salsa. You can always replace the cilantro with basil or mint. Both compliment these fruits really well.
Cinnamon sugar tortilla chips
I usually use my homemade whole wheat tortillas to make the chips, but store bought (regular or whole wheat) tortilla work just as well.
I start by cutting the tortillas in 6 or 8 depending on how big the tortillas are. Now I have the triangles to make the cinnamon sugar tortilla chips.
To lightly grease the triangle, I brush them with coconut oil. Just a little bit so the cinnamon sugar will stick to it.
Next up, I mix the sugar and cinnamon together and coat the triangle with the cinnamon sugar. Again, just lightly that’s all it needs.
I arrange the coated chips on a parchment lined baking tray and I slide the tray in the preheated oven for 3-5 minutes until the bottom of the chips are golden brown. I flip them all over and I put the tray back into the oven to bake the other side of the chips for another 2-3 minutes.
When the cinnamon sugar tortilla chips come out of the oven, I let them cool off for 5-10 minutes before I put it out together with the fruit salsa.
Can I use other fruits for this summer fruit salsa?
You sure can! Small blueberries are great to add. Papaya in stead of mango is a good idea. Pineapple works great too. Just keep in mind, sweet, not too soft fruits are recommendable. If you try out other fruits, please take a picture and tag @familicious.kitchen on Instagram and hashtag it #familicious. I can’t wait to see the results!
This summer fruit salsa with cinnamon sugar tortilla chips is a great summer treat! We all love it in this household and I hope you do too. It is
so colorful – naturally sweet – a great afternoon, pre dinner snack – versatile and adjustable – and SO delicious!
Looking for more snacks and appetizers? How about these no bake apple pie bites, nuts and seeds crackers to put some hummus on, mini pizza buns, or these tortilla pizzas? Do you love salsa to go with your tacos? Try this pineapple roasted tomato salsa!
Summer fruit salsa with cinnamon sugar tortilla chips
Ingredients
Fruit salsa
- 1½ cups fresh strawberries (cut into small cubes)
- 1½ cups ripe mango (cut into small cubes)
- 1½ cups ripe kiwi (cut into small cubes)
- 1 lime (juiced)
- 1 handful freshly chopped cilantro (or sub basil or mint)
- a few drops honey or agave nectar (optional, only needed if fruit is not sweet enough)
Cinnamon sugar tortilla chips
- 8 (whole wheat) tortillas (homemade* or store bought)
- a few tbsp coconut oil (for brushing)
- 2-3 tbsp (coconut) sugar (or use regular granulated sugar)
- 2 tbsp ground cinnamon
Instructions
Fruit salsa
- Cut all the fruit in small cubes. Add them to a serving bowl together with a few tsp of lime juice to it to balance out the sweetness. Gently stir to combine it all. Taste the salsa to see if it is sweet enough or if it needs more lime juice. If not sweet enough, add just a few drops of honey or agave nectar.
- Garnish the fruit salsa with a few cilantro leaves.
Cinnamon sugar tortilla chips
- Preheat the oven to 350F/175C and line a baking tray with parchment paper.
- Cut the tortillas in 6 or 8 triangles depending on how big the tortillas are.
- Lightly grease the triangles by brushing them with coconut oil. Just a little bit so the cinnamon sugar will stick to it.
- Mix the sugar and cinnamon together. Now lightly coat the triangles with the cinnamon sugar.
- Arrange the coated chips on the parchment lined baking tray and slide the tray in the preheated oven for 3-5 minutes until the bottom of the chips are golden brown. Take the tray out of the oven, flip the chips over and put the tray back into the oven to bake the other side of the chips for another 2-3 minutes.
- Let the cinnamon sugar chips cool off for 5-10 minutes before serving it together with the fruit salsa.
Notes
DID YOU MAKE THIS RECIPE?
If you like this recipe, please consider rating it with the star rating system and leave a comment below – it’s so helpful for us and other readers. Thank you! And don’t forget to snap a picture if you make this and tag @familicious.kitchen on Instagram and hashtag it #familicious. Awesome! You can also find us on Facebook and Pinterest.
Leave a Reply