READY IN 1 hr

Fruit Salsa with Cinnamon Tortilla Chips

Read Reviews (144)

"The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator. If you prefer baked cinnamon chips, arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray, sprinkle with sugar and cinnamon, and bake 5 to 10 minutes in an oven preheated to 350 degrees F (175 degrees C). Watch them closely so they don't burn!" — CRISSYF

Directions

In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
Serve the cinnamon chips warm with the chilled fruit salsa.

Kitchen-Friendly View

PREP 30 mins
COOK 5 mins
READY IN 1 hr

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review

Mar 15, 2004

Delicious tortillas, but it's not necessary to fry these. I lightly brushed melted butter over the tortillas, sprinkled with cinnamon and sugar and just baked. The sugar caramalized beautifully and the kids said they tasted like Cinnamon Toast Crunch cereal. Due to fruit allergies, I had to eliminate the apples and kiwi, but it was still wonderful just with the berries and bananas. If you have any leftover chips, use them as a base and top with caramel swirl icecream, caramel sauce, chocolate whipped cream and a few chocolate curls. Makes a really pretty presentation! Thanks Crissy!

—LINDA MCLEAN

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Most Helpful Critical Review

Aug 11, 2011

i loved these chips, but i didn't make the salsa. instead of frying the chips, i sprinkled the chips with cinnamon and sugar and baked them in the oven on 375 degrees farenheit for 4 1/2 minutes. very good!

—bellagrape

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183 Ratings

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Jul 04, 2006

I too sprayed my chips w/ butter flavor spray & then sprinkled w/ cinamon sugar & baked at 350 degrees for about 15 minutes. I added blueberries to the mix & I didn't peel my apple. The only thing I iwll do differently next time is dip the apple pieces in some lemon juice to prevent discoloring. My guests really enjoyed this...thanks!

—IMVINTAGE

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Jan 25, 2004

Also added: fresh pineapple, red grapes, pears, and mandrin oranges, didn't use banana though. Used Fruit Fresh too to keep colors bright. This is an awesome appetizer to serve guests, tastes like fresh fruit pie. Chopping isn't too tedious if you used a chopper (mine is by Pampered Chef) *kids love to help chop.

—IN HOME CHEF

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Apr 23, 2012

Wow! This needs to come with a warning: Highly Addictive! This was a beautiful combination of colors and flavors. And no matter what assortment of fresh fruit you use it's bound to be good so use your favorites and use the recipe as a guide. I added chopped peaches to mine I baked the chips vs. frying to keep this a little healthier and lower in fat. So, for the cinnamon chips I used reduced fat tortillas and cut them with a pizza cutter which made things a lot easier. I sprayed them with butter flavored Pam and sprinkled them with the cinnamon sugar. I baked them at 350 for 8 minutes flipped them and baked them for another 7 minutes. They were crispy, sweet and delicious - next time I would double the amount because they went fast. This got a lot of compliments not only for taste, but for creativity. I'll definitely make this again - great recipe!

—Jillian

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Feb 03, 2008

I'm going to be one of those people you hate, because I'm rating this from the original recipe and the modifications I made. I don't think I would've liked the salsa if I had followed the recipe to a T. My salsa: 2 kiwi, 2 mangos, 2 pink ladies, 8oz raspberries, 2 tsp sugar, 3 tbsp strawberry preserves, and some lime juice to prevent oxidation of the banana and apple. Chips I used cinnamon sugar from Whole Foods. Next time I might cut down on the apple and add another fruit (blueberries or peaches or both)

—Cornpop

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Oct 31, 2005

This is my new favorite appetizer. I used frozen strawberries and omitted the bananas and served with wheat thin chips instead of the chips noted here due to time constraints. I couldn't stop eating them. Got rave reviews from others too.

—SuziQ

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Oct 21, 2008

Alternate method for cinn. chips: Cut tortillas as described into equal wedges. Place on wax or parchment paper in single layer; spray both sides with buttered flavored oil. Sprinkle with cinnamon sugar on both sides; bake for 7 minutes in 350 degree oven. Delish! A bit messy getting cinn. sugar everywhere! Worth it! These are very good with the fruit salsa.

—BJT1968

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Nutrition

Calories
70 kcal
4%

Carbohydrates
12.5 g
4%

Cholesterol
0 mg
0%

Fat
1.8 g
3%

Fiber
1.1 g
4%

Protein
1.3 g
3%

Sodium
86 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fruit Salsa with Cinnamon Tortilla Chips

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 70
Calories from Fat: 16

% Daily Value *
Total Fat 1.8g 3 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 86mg 3 %
Potassium 76mg 2 %
Total Carbohydrates 12.5g 4 %
Dietary Fiber 1.1g 4 %
Protein 1.3g 3 %
** Sugars 4.3g
Vitamin A < 1 %
Vitamin C 14 %
Calcium 3 %
Iron 5 %
Thiamin 8 %
Niacin 6 %
Vitamin B6 3 %
Magnesium 2 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.