Tangy Fruit Salsa With Baked Cinnamon Chips
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5 from 4 votes

Tangy Fruit Salsa With Baked Cinnamon Chips

Peaches, kiwi, raspberries, and lime. Some of juiciest fruits out there! Fruit is the perfect snack for a hot summer day. Fruit salad is always fun, but why not mix it up a bit to make a fruit salsa? The tang of the fresh lime juice mixed with the raspberries pairs so well with the baked cinnamon and sugar chips. Such a refreshing treat! Everyone is going to love this one!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Appetizer, Snack
Servings: 2 cups salsa and 32 chips
Author: Amanda Mason

Ingredients

Cinnamon Chips

Salsa

  • 1 cup frozen raspberries
  • 1/4 cup frozen blackberries
  • 2 peaches chopped
  • 2 kiwifruit sliced and quartered
  • 1 teaspoon lime zest
  • 2 teaspoons lime juice
  • 1 teaspoon sugar

Instructions

  • For cinnamon chips, preheat oven to 400°F. In a small bowl, combine sugar and cinnamon. Using a small spray bottle, lightly spray tortillas with water and sprinkle with cinnamon-sugar mixture.
  • Using a pizza cutter, cut each tortilla into 8 wedges. Place in single layer on a baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove and let cool completely.
  • For the salsa, place raspberries in a small bowl. Using a food chopper, chop the peaches. Slice kiwi and cut into quarters. Combine all salsa ingredients in a bowl and mix gently. Serve with cinnamon chips.