Dessert

Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe

Bynova cole February 24, 2026February 24, 2026

Introduction

Fruit salsa with cinnamon sugar tortilla chips is a fun and refreshing snack that combines sweet, tangy fruit with crispy, spiced chips. It’s perfect for sharing at parties or enjoying as a light dessert.

A clear glass bowl filled with a colorful fruit salad made up of small diced pieces of light green kiwi, pale pink melon, bright red strawberries, and deep red raspberries. The fruit salad looks juicy and fresh, with some whole raspberries and strawberries placed on top as decoration. Around the bowl, there are whole and sliced strawberries, a sliced kiwi showing its green flesh and black seeds, and crispy golden triangular chips. The setup is on a white marbled surface with a soft blue cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 10″ flour tortillas
Non-stick cooking spray
1/3 cup sugar
1 tsp cinnamon
2 Granny Smith apples
1 lemon
2 kiwis
1 lb strawberries
1/2 lb raspberries (optional)
1 tbsp brown sugar
3 tbsp preserves (strawberry or raspberry)

Instructions

Step 1: In a small bowl, stir together the cinnamon and sugar until well combined, then set aside.
Step 2: Working with three tortillas at a time, spray each side lightly with non-stick cooking spray. Sprinkle each side generously with the cinnamon sugar mixture. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat with remaining tortillas.
Step 3: Arrange the tortilla wedges on an ungreased baking sheet in a single layer. Bake at 350°F (175°C) for 11-12 minutes, or until the chips are crisp and lightly browned. Remove and cool.
Step 4: Peel and finely chop the apples. Squeeze about two teaspoons of fresh lemon juice over the apples and toss to coat to prevent browning.
Step 5: Finely dice the strawberries and kiwis. Gently combine them with the apples, raspberries (if using), brown sugar, and preserves. Stir carefully to avoid breaking up the raspberries too much.
Step 6: Serve the fruit salsa at room temperature or chilled alongside the cinnamon sugar tortilla chips. Enjoy immediately or store as noted below.

Tips & Variations

For extra flavor, sprinkle a pinch of chili powder or cayenne on the chips before baking for a sweet-spicy kick.
If fresh fruit is not available, frozen berries can be thawed and drained before mixing into the salsa.
Use mango or pineapple instead of kiwis for a tropical twist.
To make the chips crispier, bake a few minutes longer but watch carefully to avoid burning.

Storage

Store the fruit salsa in an airtight container in the refrigerator for up to 2 days. The tortilla chips are best enjoyed fresh but can be kept in an airtight container at room temperature for 1-2 days. Reheat chips briefly in a 350°F oven if they lose crispness.

How to Serve

A glass bowl filled with a colorful mix of finely chopped fruits, including pale pink apple pieces, bright red raspberries, and small green kiwi chunks, all combined with red strawberry bits and tiny black seeds. The fruit mix sits on a smooth white marbled surface, surrounded by several triangular golden-brown toasted pita chips, one of which is placed standing upright inside the bowl. Whole strawberries and a sliced kiwi with its green interior and brown skin are visible blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat or corn tortillas instead of flour tortillas?

Flour tortillas work best for this recipe because they crisp up nicely without becoming too hard. Whole wheat might work but corn tortillas tend to be too thick and may not crisp as evenly.

How can I keep the fruit salsa from becoming watery?

Use firm, ripe fruit and gently mix without crushing the softer berries. Tossing the apples with lemon juice also helps maintain texture. Serve the salsa soon after preparation for best results.