Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips is a tasty appetizer everyone loves! This fruit salsa recipe is easy to make and perfect for many occasions.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 7

Total Time 17

Servings

Calories 162kcal

Author Tonia Larson

Ingredients

Fruit Salsa

2 apples
1 pint strawberries
14.5 oz canned peaches drained (or 2 fresh peaches)
3 kiwi peeled

Cinnamon Chips

4 tablespoon sugar
2 teaspoon ground cinnamon
10 mini soft flour tortillas or use 5 medium soft flour tortillas
cooking spray

Instructions

Fruit Salsa

Dice the apples, strawberries, peaches, and kiwi. Mix together in a bowl. Refrigerate until ready to serve.

Cinnamon Chips

Mix together the granulated sugar and ground cinnamon.
Spray the flour tortillas with cooking spray. Sprinkle with cinnamon sugar and cut into triangles.
Place on a baking sheet. Bake at 350˚F for 7-9 minutes.
Serve the cinnamon chips with the fruit salsa.

Video

Notes

One: Storage

Store the fruit salsa in an airtight container in the fridge for 3-5 days and the cinnamon chips at room temperature for 3-5 days.

Two: Mexican

Add 1/2 a cup of diced white onion, a finely minced seeded jalapeno, juice of half a lime, and 1-2 teaspoons (or more to taste) of Tajin chili lime seasoning.

Three: Tropical

Use diced kiwi, mango, pineapple, and papaya.

Four: Fruit Pico de Gallo

Combine 1 cup diced Roma tomatoes, 1 cup diced white onion, 1/2 cup diced mango, 1/2 cup diced pineapple, 1/4 cup chopped cilantro, 1 finely minced seeded jalapeno, one clove minced garlic, juice of half a lime, and salt and pepper to taste.

Nutrition