This fruity salsa is a burst of color and flavor! Made with fresh fruits like strawberries, kiwi, and mango, it’s perfect for any snack. Dip in with crispy, cinnamon-sugar chips!
Get ready to enjoy a sweet and tangy treat! I love how easy it is to prepare this salsa—you just chop and mix. Plus, who can resist those crunchy chips? They’re a little too addictive! 😋
Key Ingredients & Substitutions
Strawberries: Fresh strawberries add sweetness and color. If you can’t find strawberries, you can use blueberries or raspberries for a different fruity twist.
Mango: Choose ripe mango for the best flavor. If unavailable, diced peaches or apples can also work well in the salsa.
Kiwi: Kiwi adds a unique tang. For a similar effect, you could use green grapes or even sliced bananas, though the texture will differ a bit.
Pineapple: Fresh pineapple is great, but canned pineapple works too. Just be sure to drain it well to avoid extra liquid in the mix.
Red Bell Pepper: This adds crunch and color but is optional. For a different flavor, you might opt for diced jalapeño for some heat.
Mint: Fresh mint brings a refreshing touch. However, if you don’t have it, you can skip it or try using a little fresh basil instead.
Cinnamon Chips: You can use store-bought tortilla chips if you’re short on time. For a healthier option, look for baked chips or even apple slices!
How Do I Get My Cinnamon Chips Crispy Without Burning Them?
To achieve perfectly crispy cinnamon chips, follow these steps! Keep an eye on them while baking to ensure they don’t burn, as oven temperatures can vary.
- Brush the chips with melted butter; this helps them crisp. Make sure they’re evenly coated.
- Coat them with the cinnamon-sugar mix, so each chip gets a sweet layer.
- Arrange in a single layer on a baking sheet; crowding can lead to soggy chips.
- Bake at 350°F (175°C) for 8-10 minutes. Check them a minute or two earlier to catch any burning!
Let them cool slightly before serving; this makes them extra crispy! Enjoy your delicious homemade snacks.
How to Make Fruit Salsa with Cinnamon Chips
Ingredients You’ll Need:
For the Fruit Salsa:
- 1 cup strawberries, diced
- 1 cup mango, diced
- 1 cup kiwi, diced
- 1 cup pineapple, diced
- 1 cup red bell pepper, diced (optional for added flavor)
- 1/4 cup fresh mint, chopped (optional)
- 2 tablespoons honey or agave syrup (adjust to taste)
- 1 tablespoon lime juice
For the Cinnamon Chips:
- 6 tortilla chips (flour or corn)
- 3 tablespoons butter, melted
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare the fruit salsa and the cinnamon chips, plus 30 minutes for the salsa to chill in the fridge. It’s a quick and refreshing treat perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Fruit Salsa:
In a large bowl, combine the diced strawberries, mango, kiwi, pineapple, and, if you like, the diced red bell pepper. Drizzle the mixture with honey or agave syrup and fresh lime juice. Gently toss everything together until well mixed. For a touch of extra freshness, stir in the chopped mint. Cover the bowl and pop it in the fridge for at least 30 minutes. This lets all those yummy flavors mingle!
2. Make the Cinnamon Chips:
Preheat your oven to 350°F (175°C). In a small bowl, mix together the sugar and ground cinnamon. Take your tortilla chips and brush both sides with melted butter. Then, sprinkle the cinnamon-sugar mixture generously over the chips. Lay the coated chips in a single layer on a baking sheet. Bake them in the oven for about 8-10 minutes, or until they’re crispy and golden. Keep an eye on them to prevent burning!
3. Serve:
After baking, take the cinnamon chips out of the oven and let them cool for a few moments. Serve your vibrant fruit salsa in a bowl, alongside the warm cinnamon chips for dipping. Enjoy every bite of this delicious and fruity treat!
Can I Use Different Fruits for the Salsa?
Absolutely! You can customize the fruit salsa with your favorite fruits. Consider using blueberries, peaches, or even apples. Just keep in mind that the total volume should remain around 5 cups to maintain balance and flavor!
How to Make Cinnamon Chips Without Butter?
If you want a dairy-free option, you can use coconut oil or a plant-based butter substitute in place of regular butter. Just melt it as you would with butter, then proceed with brushing and baking the chips as usual!
Can I Prepare the Salsa a Day Ahead?
Yes, the salsa can be made a day in advance! Just store it in an airtight container in the fridge. However, it’s best to add the mint right before serving to keep it fresh and vibrant.
How Do I Store Leftover Cinnamon Chips?
Store any leftover cinnamon chips in an airtight container at room temperature for up to 3 days. They might lose some crispiness, but you can reheat them in the oven for a couple of minutes to refresh them!
