Cinnamon Chips with Fruit Salsa
Chips and salsa, but make it dessert! Cinnamon Chips with Fruit Salsa is a fun snack or easy dessert to end a Latin American-style meal. Tortillas get dusted with cinnamon and sweetener, then baked until crisp. While the chips cook, make the easy 4-ingredient salsa!
If you've ever been to a Mexican restaurant, you know that they deliver that basket of crispy, salty chips and fiery salsa to the table first thing as a complimentary appetizer. I find it hard not to polish off the entire basket before my meal arrives!
This recipe is for chips and salsa of another kind: sweet! It makes for a fun dessert after a meal, as a snack, or as part of a brunch spread.
These crispy chips remind me of churros, thanks to their cinnamon sugar coating. They really are delicious on their own, but I think they are especially good with a sweet fruit salsa. Because we are using naturally sweet strawberries and watermelon, no added sugar is needed here!
A squeeze of fresh lime and chopped fresh mint bring out the fruity flavors.
If you are looking for spicy/savory fruity salsas to enjoy with tacos, meats, or fish, you'll want to try these: Pineapple Salsa or Peach Salsa. Both are delicious!
Lessons Learned
- Both flour and corn tortillas work here! I like the softer crunch of flour tortillas, but use what you prefer.
- Sub out whatever fruit is in season and that you like. As you know, strawberries and watermelon taste best when they are in season during the summer.
- If you find your fruit is not as sweet as you'd like, add a pinch of salt. I know this seems counterintuitive, but it works to bring out the fruit's sweetness better than a pinch of sugar does. A pinch of salt blunts any bitterness in the fruit.
Cinnamon Chips with Fruit Salsa
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
Chips and salsa, but make it dessert! Cinnamon Chips with Fruit Salsa is a fun snack or easy dessert to end a Latin American-style meal. Tortillas get dusted with cinnamon and sweetener, then baked until crisp. While the chips cook, make the easy 4-ingredient salsa!
Ingredients
Cinnamon Chips:
- 4 flour or corn tortillas (7-inch diameter)
- nonstick spray oil
- 1 Tablespoon granulated sugar or monkfruit allulose blend
- 1 Tablespoon ground cinnamon
Fruit Salsa:
- 1 cup strawberry halves
- 1 cup cubed watermelon
- 1 teaspoon fresh lime juice
- 1 Tablespoon fresh mint, finely chopped
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Instructions
- Preheat the oven to 400 F/200 C. Line a rimmed baking sheet with parchment paper and set aside.
- Spray each side of the tortillas with nonstick spray oil (or brush with oil).
- Combine the sugar and cinnamon in a small bowl. Sprinkle mixture evenly over the tortillas. I only sprinkle one side but feel free to do both sides if desired.
- Stack the tortillas on a cutting board and slice into 8 equal triangles. It's easiest to do this by first cutting into quarters, then cutting each quarter in half. Place the tortillas, cinnamon sugar side up, on the prepared sheet.
- Bake for 6 to 8 minutes or until crispy. Don't let them burn! Remove from oven and let cool.
- While the tortilla chips bake, cut the strawberry and watermelon into small diced pieces. Combine in a bowl and add lime juice and mint. If you find your fruit isn't that sweet, add a pinch of salt and toss. The salt will accentuate the sweetness in the fruit.
- Serve the salsa with the tortilla chips.
- Store leftover chips in an airtight container up to one week. Store leftover salsa, covered, in the fridge.
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