Fruit Salsa with Cinnamon Chips
Crisp baked cinnamon-sugar tortilla wedges pair with finely diced apples, strawberries, raspberries, and melon or kiwi coated in lemon and fruit preserves. Ready to bake and toss in 25 minutes.
Equipment
- Pizza Cutter
- Baking Sheet
- large bowl
Ingredients
For the Cinnamon Crisps
- 10 large flour tortillas 10-inch
- cooking spray
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
For the Fruit Salsa
- 1 lemon zested & juiced
- 2 granny smith apples
- 1 pound fresh strawberries
- 1 cup melon finely diced your favorite variety or kiwi
- ½ pound raspberries
- 4 tablespoons fruit preserves I used raspberry
Instructions
CINNAMON CRISPS
- Set the oven to 350°F and stir the granulated sugar with the cinnamon in a small bowl. The mixture should look evenly speckled, without concentrated pockets of cinnamon.
- Coat both faces of each tortilla lightly with cooking spray and cinnamon sugar, handling three tortillas per batch. A thin, even coating will stick to the surface without leaving thick piles of sugar.
- Align three coated tortillas in a stack, slice through them with a pizza cutter to make 12 wedges per tortilla, then separate the wedges onto a baking sheet in a single layer and bake for 8 to 11 minutes. Look for dry surfaces and lightly colored edges, allowing for a little flexibility while the chips are still hot.
FRUIT SALSA
- Remove the lemon’s yellow zest, then squeeze its juice, keeping the two separate. Avoid grating into the white pith, which can add bitterness.
- Peel the apples, cut them into fine pieces, and coat them with 2 teaspoons of the lemon juice before finely chopping the strawberries and melon or kiwi. Aim for roughly 1/4-inch pieces so the fruit sits comfortably on a chip.
- Use a large bowl to fold together the apples, strawberries, melon or kiwi, preserves, and lemon zest, gently incorporating the raspberries with the final folds. Some raspberries should break into the coating while recognizable pieces remain throughout the bowl.
- Leave the combined salsa at room temperature for at least 15 minutes before serving. The preserves and released berry juices should form a glossy coating around the diced fruit.
Notes
Texture tip: Pat washed berries dry before chopping so excess water does not dilute the fruit preserves, and cut the fruit into uniform 1/4-inch pieces so each scoop stays on the tortilla wedges.
Doneness: Tortilla wedges may still feel slightly soft around the 10-minute mark; let them cool on the pan to reach their final crunch rather than baking them darker.
Glaze tip: If the fruit preserves stay in clumps, you can briefly warm them with a pinch of cinnamon and a drop of vanilla until loosened, then let them cool before folding into the fruit.
Storage: Let the chips cool completely before storing them in an airtight container at room temperature away from moisture, and refrigerate leftover salsa promptly in a covered container kept separate from the chips.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.