5 from 4 votes
Tangy Fruit Salsa With Baked Cinnamon Chips
Tangy Fruit Salsa With Baked Cinnamon Chips
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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!
Course: Appetizer
Cuisine: Appetizer, Snack
Servings: 2 cups salsa and 32 chips
Author: Amanda Mason
Cinnamon Chips
  • 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
  1. 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.
  2. 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.
  3. 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.