If you’re looking for a dish that bursts with color, crunch, and a perfectly sweet-and-tart flavor, Fruit Salsa with Cinnamon Chips is about to become your new go-to recipe. There’s just something magical about the way the juicy pineapple and strawberries mingle with a little hint of spice, all scooped up on crispy, buttery homemade cinnamon chips. It’s ridiculously simple, wildly delicious, and the kind of treat that disappears shockingly fast at any gathering!
Why You’ll Love This Recipe
- Ultra-Fresh Flavors: Every bite combines juicy fruit, a flicker of heat, and citrusy brightness—no heavy syrups or artificial nonsense.
- Crowd-Pleasing Crunch: Golden, homemade cinnamon chips are shockingly easy and so satisfying when paired with the vibrant salsa.
- Ridiculously Quick: You can toss this together in under 15 minutes, and it’s impressive enough for parties or the perfect afternoon snack.
- Customizable & Kid-Friendly: It adapts to any fruit you have on hand and kids absolutely love both making and eating it!
Ingredients You’ll Need
What makes Fruit Salsa with Cinnamon Chips such a stunner is how each ingredient is simple but essential—playing a starring role in the vivid flavors, enticing textures, and mouthwatering color. Here’s what you need for this irresistible, no-fuss treat:
- Crushed Pineapple (8 oz): The sweet-tangy base adds loads of juiciness and a bright tropical note.
- Strawberries (6, chopped): Fresh berries deliver vibrant color and a luscious, sweet flavor.
- Jalapeño (1, deveined and diced): This adds a gentle heat—just enough to surprise your taste buds without overwhelming them. Remove all seeds for a mild touch.
- Red Onion (1/2 cup, diced): A little sharpness wakes up the fruit and brings glorious balance.
- Lime Juice (1 tbsp): Just a splash brightens everything up and makes the flavors sing.
- Flour Tortillas: Your chip canvas! They bake up crisp and golden as a perfect scoop for the salsa.
- Butter: Brushed on the tortillas, it delivers that irresistible richness and crunch.
- Cinnamon Sugar: The sweet, spicy finish that takes your chips from plain to utterly crave-worthy.
Variations
One of the best things about Fruit Salsa with Cinnamon Chips is how endlessly adaptable it is. You can swap, add, or omit ingredients based on what you love or have in your kitchen—it’s almost impossible to mess up, so get creative!
- Mango Magic: Substitute diced mango for pineapple for a luscious, golden twist.
- Berry Bonanza: Add raspberries, blueberries, or blackberries for more color and juicy tartness.
- Coconut Crunch: Sprinkle a little toasted coconut atop the salsa for a tropical flourish.
- No-Heat Version: Skip the jalapeño for an entirely sweet and kid-friendly treat.
- Low-Sugar Chips: Use a sprinkle of coconut sugar or leave off the cinnamon sugar entirely for a lighter option.
How to Make Fruit Salsa with Cinnamon Chips
Step 1: Chop and Mix the Fruit Salsa
Start by finely chopping the strawberries and dicing your jalapeño and red onion. In a large mixing bowl, add the crushed pineapple (with juices!), the strawberries, jalapeño, red onion, and a generous splash of fresh lime juice. Give it all a gentle toss until well combined—you’ll immediately notice the vibrant colors and fresh, zingy aroma. Pop the bowl into the fridge so the flavors can mingle while you make the chips.
Step 2: Prepare and Bake Cinnamon Chips
Lay out your flour tortillas and brush both sides lightly with melted butter. Sprinkle each tortilla generously with cinnamon sugar (more is more, in my book!). Cut each buttery disc into 8 neat triangles—pizza-cutter style—then arrange them on a parchment-lined baking sheet. Bake at 350ºF for 5-10 minutes, checking after 5 minutes. You’re looking for edges just barely golden and the chips crisping up beautifully. Let them cool slightly on the pan; they’ll firm up even more as they cool.
Step 3: Serve and Enjoy!
Once the salsa is nicely chilled and the cinnamon chips are crisp and golden, it’s time to bring everything together. Serve big scoops of the fruit salsa alongside a generous pile of cinnamon chips—and watch as nibblers keep coming back for more. It’s best the same day, when everything is at peak freshness!
Pro Tips for Making Fruit Salsa with Cinnamon Chips
- Dice for the Scoop: Make sure all your fruit and veggies are diced to similar, small sizes—it makes scooping with chips super easy and every bite more flavorful.
- Cool Your Chips: Let baked cinnamon chips cool completely; they crisp up as they cool and are best for crunchy dipping.
- Taste and Tweak: Before serving, give the salsa a quick taste—add a smidge more lime juice or a pinch of sugar if you want extra brightness or sweetness.
- Make It Ahead: The salsa gets even better after a short chill in the fridge, so you can prep it a few hours before guests arrive.
How to Serve Fruit Salsa with Cinnamon Chips
Garnishes
Top your fruit salsa with a sprinkle of fresh chopped mint or cilantro for an extra pop of color and herbal brightness. For a fancy touch, a little grated lime zest right on top adds irresistible aroma and zing.
Side Dishes
This sweet-and-savory treat shines at picnics and potlucks, nestled beside grilled chicken, fish tacos, or even as the unexpected star at a brunch spread. Or, serve it as a fresh, palate-cleansing dessert after spicy mains.
Creative Ways to Present
For parties, try portioning the fruit salsa into tiny cups or shot glasses with cinnamon chips fanned along the side. You can also layer the salsa in a hollowed pineapple half or serve it family-style on a big platter for everyone to dig in—eye-catching and fun!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the fruit salsa in an airtight container in the refrigerator for up to 2 days. The chips should be kept in a sealed bag or container at room temperature to stay crisp.
Freezing
Freezing is not recommended for this recipe—the fruit will lose its crisp texture and become watery when thawed, and the cinnamon chips are best enjoyed fresh and crunchy. For best results, enjoy within a day or two of making.
Reheating
No reheating needed for the salsa, but if your cinnamon chips lose their crunch, pop them back in the oven at 300ºF for a few minutes. Let them cool, and they’ll regain their crisp magic.
FAQs
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Can I use other fruits in this Fruit Salsa with Cinnamon Chips recipe?
Absolutely! Feel free to experiment with mango, kiwi, blueberries, diced apples, or whatever is ripe and in season. The recipe is flexible and delicious with almost any fruit combo—just keep the pieces small for easy scooping with the chips!
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Can I make Fruit Salsa with Cinnamon Chips ahead of time?
Yes, you can! The fruit salsa actually benefits from a short chill in the fridge, which allows the flavors to blend. Just wait to bake the cinnamon chips until closer to serving time so they stay perfectly crisp.
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How spicy is the salsa with jalapeño?
It adds just a hint of heat, especially with the seeds and veins removed. If you love spice, leave in some seeds or swap for a hotter pepper. For extra mild, skip the jalapeño completely—Fruit Salsa with Cinnamon Chips is just as tasty without it.
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What’s the best way to store leftover cinnamon chips?
Let the chips cool fully, then store them in a zip-top bag or airtight container at room temperature. They’ll keep crisp for about 2 days—just be sure there’s no moisture left, or they’ll soften sooner.
Final Thoughts
This Fruit Salsa with Cinnamon Chips recipe is sunshine in a bowl—bright, fresh, and absolutely irresistible for both kids and grown-ups. I can’t wait for you to try it yourself; it’s guaranteed to bring a smile to everyone at the table!
Print
Fruit Salsa with Cinnamon Chips Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 people 1x
- Category: Snack
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A refreshing and flavorful fruit salsa paired with crispy cinnamon tortilla chips, this Fruit Salsa with Cinnamon Chips is a delightful snack or appetizer that’s perfect for any occasion.
Ingredients
Fruit Salsa:
- 8 oz pineapple, crushed
- 6 strawberries, chopped
- 1 jalapeno, deveined with seeds removed and diced
- 1/2 cup red onion, diced
- 1 tbsp lime juice
Cinnamon Tortilla Chips:
- 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 and sprinkle with cinnamon sugar. Cut each tortilla into 8 triangles and bake on a baking sheet lined with parchment paper for 5-10 minutes at 350 degrees F.
Nutrition
- Serving Size: 1 serving
- Calories: 24 kcal
- Sugar: 4 g
- Carbohydrates: 6 g
