If you’re craving a snack that’s both vibrant and utterly irresistible, Fruit Salsa with Cinnamon Chips will knock your socks off! This dish brings together the juicy sweetness of fresh fruit, a whisper of spice, and those golden, crisp cinnamon chips for the ultimate party appetizer or after-school treat. Every colorful scoop is bursting with summery flavor and delightful crunch—trust me, you’ll be coming back for seconds!
Why You’ll Love This Recipe
- A Flavor Party in Every Bite: Sweet fruit, zesty lime, a touch of heat, and cinnamon-kissed chips—it’s crave-worthy contrast at its best!
- Super Simple & Quick: This recipe comes together in under 20 minutes with just a handful of pantry and fridge staples—perfect for busy days or surprise guests.
- Refreshing & Light: Unlike heavy dips, this Fruit Salsa with Cinnamon Chips is bright, fresh, and won’t weigh you down—ideal for summer gatherings and backyard BBQs.
- Customizable for Any Crowd: Easily adapt with your favorite fruits or make it spicy or mild—truly a hit with both kids and adults alike!
Ingredients You’ll Need
The beauty of Fruit Salsa with Cinnamon Chips is in its simple, fresh ingredients—each one plays a key role in creating layers of taste, texture, and eye-catching colors. Here’s a quick rundown so you know exactly what each element brings to the table!
- Crushed pineapple (8 oz): Brings juicy sweetness and a tropical vibe; use pineapple packed in juice for a brighter, cleaner flavor.
- Strawberries (6, chopped): Their luscious red color and slightly tart note liven up the salsa—dice them small for a pretty mosaic.
- Jalapeno (1, seeded and diced): Adds just the right amount of heat; remember to remove veins and seeds for a milder kick, or leave a few if you like it spicy!
- Red onion (1/2 cup, diced): Gives crisp texture and a gentle zing, plus beautiful contrast against the fruit.
- Lime juice (1 tbsp): Lifts all the flavors and prevents the fruit from browning—fresh is best here.
- Butter: Helps the cinnamon sugar cling to the tortillas, making the chips golden and mouthwatering.
- Cinnamon sugar: That magical blend of cozy sweetness elevates each chip, transforming them into irresistibly crisp dippers.
- Tortillas: Use flour tortillas for the best color, texture, and crunch when baked.
Variations
The best part about Fruit Salsa with Cinnamon Chips? It’s endlessly flexible! Let your imagination—and what’s in your fridge—guide you. Whether you need dairy-free, no-heat, or something ultra-fancy for a party, small tweaks make this recipe your own.
- Mango or Kiwi Swap: Swap some pineapple or strawberries for diced mango or kiwi for a fun flavor twist and extra bursts of color.
- Berry Bonanza: Add fresh blueberries or raspberries for more tang and a vitamin boost.
- Heat Level Control: Skip the jalapeno entirely for a mild version, or add a sprinkle of chili powder if you love it fiery.
- Gluten-Free Chips: Use gluten-free tortillas to make the cinnamon chips suitable for everyone.
How to Make Fruit Salsa with Cinnamon Chips
Step 1: Prep the Fruit Salsa
Begin by finely chopping your strawberries and dicing the red onion and jalapeno (don’t forget to remove those seeds and veins!). Combine the crushed pineapple, strawberries, red onion, jalapeno, and a splash of fresh lime juice in a large bowl. Gently toss everything together until the salsa is evenly mixed and sparkling with color. Pop it in the fridge and let those flavors mingle while you get your chips ready—it’s worth the short wait!
Step 2: Make the Cinnamon Chips
Grab your flour tortillas and lightly brush each side with melted butter. Sprinkle a generous layer of cinnamon sugar over every inch, making sure it sticks. Slice each tortilla into 8 triangles using a pizza cutter or sharp knife for neat, even chips. Arrange them in a single layer on a parchment-lined baking sheet and bake at 350°F for 5–10 minutes, watching closely so they don’t overbrown. They’ll emerge golden, crisp, and impossibly fragrant!
Step 3: Chill and Serve
Once your Fruit Salsa with Cinnamon Chips is prepped, let the salsa chill for at least 10–15 minutes in the fridge to help all the flavors meld beautifully. Just before serving, give it a gentle stir, then pile it high into a pretty bowl. Lay out those crackly cinnamon chips around the sides—you’re guaranteed to wow any crowd!
Pro Tips for Making Fruit Salsa with Cinnamon Chips
- Chop Everything Evenly: Keeping fruit and onion pieces uniform makes the salsa scoopable and beautiful.
- Don’t Skimp on Lime: That splash of citrus brightens the whole dish and keeps the fruit looking fresh.
- Watch the Chips: Cinnamon chips go from golden to burnt in a flash—peek in early for perfect crispness!
- Serve the Same Day: Fruit salsa is best the same day for ultimate crunch and color; chips can be made ahead and stored airtight.
How to Serve Fruit Salsa with Cinnamon Chips
Garnishes
Give your Fruit Salsa with Cinnamon Chips an extra pop with fresh chopped mint or a sprinkle of finely grated lime zest right before serving. A handful of microgreens or edible flowers can transform your platter into a showstopper at any event.
Side Dishes
This sweet-and-savory salsa pairs brilliantly with grilled chicken, fish tacos, or spicy shrimp for a fresh, cooling contrast. It’s also a fun way to start a brunch or picnic alongside sparkling lemonade or iced tea for sipping.
Creative Ways to Present
Spoon the fruit salsa into mini cups for individual party bites, or arrange the chips upright in a glass for a playful look. For special occasions, serve the salsa in a hollowed-out pineapple or watermelon—total centerpiece material!
Make Ahead and Storage
Storing Leftovers
Leftover Fruit Salsa with Cinnamon Chips can be stored in separate airtight containers. The salsa will keep in the fridge for up to 2 days—just be aware that some juicing is natural after a few hours (it’s still delicious!).
Freezing
Fruit salsa isn’t ideal for freezing as the thawed fruit turns soft and watery, but you can freeze cinnamon chips in a zip-top bag for up to a month! If you’d like to prep ahead, just make the chips early and save the fruit salsa for the day-of.
Reheating
The fruit salsa is best served chilled, but if your cinnamon chips have softened a bit, re-crisp them on a baking sheet in a 350°F oven for 2–3 minutes and let them cool before serving.
FAQs
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Can I make Fruit Salsa with Cinnamon Chips in advance?
The cinnamon chips can definitely be made a day or two ahead—just store them in a sealed container at room temperature. For the fruit salsa, prep it the day you plan to serve so it stays crisp and colorful!
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Is Fruit Salsa with Cinnamon Chips spicy?
The salsa has a little gentle heat from the jalapeno, but you can adjust to your taste—leave it out for a mild snack, or keep the seeds for extra fire!
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What other fruits work well in this salsa?
Just about any juicy, sweet-tart fruits work—try mango, kiwi, blueberries, peaches, or even diced apples for a crunchy twist. Mix and match based on what’s in season!
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How do I keep the cinnamon chips crispy?
Store baked chips in a completely airtight container at room temperature, and let them cool fully before closing the lid. If they soften, just reheat briefly in the oven to bring back the crunch.
Final Thoughts
Now that you know how easy and delicious Fruit Salsa with Cinnamon Chips can be, get ready for a snack that truly steals the show! This recipe lights up any table and promises happy crunching and bright smiles every time. Give it a try—you just might find a new favorite for every season!
Print
Fruit Salsa with Cinnamon Chips Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
A delightful and refreshing fruit salsa paired with crispy cinnamon tortilla chips, this Fruit Salsa with Cinnamon Chips recipe is a perfect balance of sweet and spicy flavors.
Ingredients
Fruit Salsa:
- 8 oz pineapple, crushed
- 6 strawberries, chopped
- 1 jalapeno, deveined, seeds removed, diced
- 1/2 cup red onion, diced
- 1 tbsp lime juice
Cinnamon Tortilla Chips:
- Flour tortillas
- Butter
- Cinnamon sugar
Instructions
- Fruit Salsa: Add all ingredients to a large bowl and mix well. Chill in the refrigerator until ready to serve.
- Cinnamon Chips: Brush each tortilla with butter, sprinkle with cinnamon sugar, cut into triangles, and bake at 350°F for 5-10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 24 kcal
- Sugar: 4 g
- Sodium: 1 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
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