Fruit Salsa with Cinnamon Tortilla Chips Recipe
A refreshing and vibrant Fruit Salsa served with crisp, homemade Cinnamon Tortilla Chips. This delightful recipe combines fresh raspberries, strawberries, cantaloupe, and apples with a zesty lemon raspberry jam dressing. The sweet and crunchy cinnamon-coated tortilla chips complement the fruity salsa perfectly, making it an ideal snack or dessert for parties and gatherings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruit Salsa
- 8 ounces fresh raspberries, halved
- 1 pound fresh strawberries, stems removed, diced into small pieces
- 1/4 of a small cantaloupe melon, seeds and skin removed, diced into small pieces
- 2 Granny Smith apples, peeled, cored, and diced into small pieces
- 1 lemon (zested and juiced, seeds removed)
- 1/4 cup seedless raspberry jam
Cinnamon Tortilla Chips
- 8 10-inch flour tortillas
- Non-stick cooking spray
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tortilla chips.
- Prepare the Fruit: In a large mixing bowl, combine the halved raspberries, diced strawberries, diced cantaloupe, and diced Granny Smith apples evenly.
- Add Lemon: Zest the lemon and add the zest to the mixed fruit. Then cut the lemon in half, squeeze the juice into a small bowl, remove any seeds, and pour the juice over the fruit mixture. Stir well to combine all flavors.
- Mix in Raspberry Jam: Add the seedless raspberry jam to the bowl with the fruit and gently stir until all ingredients are evenly coated. Set the fruit salsa aside to let the flavors meld.
- Prepare Tortilla Chips: Lightly spray both sides of each flour tortilla with non-stick cooking spray. In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this sugar-cinnamon mixture generously over both sides of each tortilla.
- Cut and Arrange Chips: Cut each tortilla into 8 wedges. Arrange the wedges in a single layer on one or more baking sheet pans to ensure even baking. You may need to do this in batches depending on your oven size.
- Bake the Chips: Place the trays in the preheated oven and bake for 8-12 minutes, or until the edges of the chips begin to brown and become crispy. Keep an eye on them to prevent burning.
- Cool and Serve: Using a spatula, carefully remove the baked chips from the baking sheets and transfer them to a serving dish. Serve alongside the prepared fruit salsa for a delicious and colorful snack or dessert.
Notes
- For extra crispiness, let the chips cool completely on a wire rack after baking.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- Adjust the amount of cinnamon and sugar on the chips to your taste.
- Serve chilled or at room temperature for best flavor.
- This recipe is best consumed within 24 hours to maintain freshness of fruit salsa and chip crispness.