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Cinnamon Sugar Tortilla Chips With Fruit Salsa

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • Tortilla Chips
  • 10–12 small flour tortillas (6-inch size)
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons melted unsalted butter (or neutral oil for a dairy-free option)
  • Pinch of salt
  • Fruit Salsa
  • 1 cup strawberries, diced small
  • 1 cup pineapple, diced small
  • 1 large kiwi, peeled and diced
  • 1 small apple, peeled and diced (Honeycrisp or Gala)
  • 1/2 cup blueberries, halved if large
  • 1 tablespoon fresh mint, finely chopped (optional but lovely)
  • 2 tablespoons honey or maple syrup (adjust to taste)
  • 1 tablespoon fresh lime juice (plus more to taste)
  • 1/2 teaspoon lime zest
  • Pinch of salt

Instructions

  • Preheat and prep. Heat your oven to 375°F (190°C). Line two baking sheets with parchment paper for easy cleanup.
  • Mix the cinnamon sugar. In a small bowl, combine the sugar, cinnamon, and a pinch of salt. Stir well to prevent clumps.
  • Cut the tortillas. Stack the tortillas and cut them into wedges (6–8 pieces per tortilla). Aim for even sizes so they bake uniformly.
  • Brush and coat. Brush each wedge with melted butter on one side, then sprinkle generously with the cinnamon sugar. For extra crunch, flip and lightly sprinkle the other side too.
  • Bake the chips. Arrange wedges in a single layer on the baking sheets. Bake for 8–12 minutes, rotating pans halfway. Chips are done when the edges are golden and the centers feel firm. They will crisp up more as they cool.
  • Cool completely. Let the chips cool on the pans for 5 minutes, then transfer to a wire rack to finish crisping.
  • Make the fruit salsa. In a medium bowl, combine strawberries, pineapple, kiwi, apple, and blueberries. Add mint if using.
  • Season the salsa. Stir in honey, lime juice, lime zest, and a small pinch of salt. Taste and adjust—add more lime for brightness or honey for sweetness.
  • Chill for flavor. Cover and refrigerate the salsa for at least 15–20 minutes to let the flavors meld.
  • Serve. Pile the cinnamon sugar chips on a platter and spoon the chilled salsa into a bowl. Serve immediately for the best contrast of textures and temperatures.