Sweet, refreshing, and perfectly crisp—that’s how I’d describe this fruit salsa and cinnamon chips recipe. It’s the kind of treat that’s perfect for warm days, potlucks, parties, or just when you’re craving something a little different from the usual desserts.

I came up with this recipe one summer afternoon when I had an abundance of ripe strawberries and a pantry full of tortillas nearing their use-by date. I didn’t want another smoothie or shortcake—I wanted something light, crunchy, and full of vibrant flavor.

That’s when the idea of fruit salsa came to mind. Not the savory kind, but a sweet, colorful medley of fruits paired with crispy, cinnamon-sugar chips. It was an instant hit in my home, and since then, it’s become a go-to for gatherings and weekend indulgences.

Whether you’re hosting a brunch, craving a unique dessert, or want a creative way to get the kids to eat more fruit, this is the recipe you’ve been waiting for.

Why I Love This Recipe?

This recipe is a crowd-pleaser. It’s bright, playful, and so easy to make that you might find yourself whipping it up on repeat.

The reason I keep coming back to this dish is its balance—sweet but not overwhelming, light yet satisfying. Unlike heavier desserts, fruit salsa feels fresh and guilt-free. The crispy cinnamon chips provide that necessary crunch to complement the softness of the fruit, making every bite addictive.

What’s special about this recipe is its versatility. You can switch up the fruit based on what’s in season or what you have on hand. It’s also perfect for kids and adults alike. You’re not stuck with just one fruit combo—think mango, kiwi, strawberries, apples, and even pineapple.

And let’s not ignore how beautiful it looks. The vibrant colors from the fruit paired with golden brown chips make it a dish that begs to be photographed—and devoured. This is not just a snack, it’s a celebration on a plate.

Ingredients for Fruit Salsa and Cinnamon Chips

There’s something magical about recipes that use simple, everyday ingredients but deliver impressive results. This is one of them.

You won’t need to visit a specialty grocery store or hunt for obscure spices. Everything here is easily available and budget-friendly.

Here’s what you’ll need:

For the Fruit Salsa:

Fresh strawberries
Kiwi
Ripe apples (preferably crisp ones like Gala or Honeycrisp)

Fresh raspberries
Blueberries
A touch of white sugar

A squeeze of lemon or lime juice
Optional: a spoonful of fruit preserves (like strawberry or raspberry) for added gloss and flavor

For the Cinnamon Chips:

Flour tortillas (6-inch or 8-inch, depending on how big you want the chips)
Butter (melted)
White sugar

Ground cinnamon

Each ingredient plays a role. The fruits bring the sweetness and color, while the citrus juice adds brightness. The sugar and preserves help marry the flavors and make the salsa glossy. The cinnamon chips act like a dessert-style nacho chip—crispy, sweet, and warm with spice.

How Much Time Will You Need?

This recipe is quick and easy, which makes it perfect for last-minute plans or impromptu guests.

Prep Time: 20–25 minutes
Cook Time (for chips): 10–12 minutes
Total Time: 35 minutes

No advanced prep or long waiting times needed. It’s all about chopping, mixing, and a quick bake in the oven.

How to Make This Fruit Salsa and Cinnamon Chips

Step – 1: Prep the Fruit

Start by washing all your fruits thoroughly. Peel the kiwi and apple. Hull the strawberries.

Dice all the fruits into small, uniform pieces—aim for about 1/4-inch cubes. You want everything to be roughly the same size so the salsa has a nice texture and consistency.

Place the chopped fruits into a large mixing bowl.

Step – 2: Mix and Macerate

Add a teaspoon or two of sugar to the bowl, depending on how sweet your fruits are. Add a splash of lemon or lime juice to brighten the flavors and help prevent the apples from browning.

If you’re using fruit preserves, add a tablespoon now. Mix gently so the fruits remain intact but everything gets evenly coated.

Cover the bowl with plastic wrap and refrigerate for 10–15 minutes. This resting time allows the fruits to release their juices and meld together into a cohesive, delicious salsa.

Step – 3: Make the Cinnamon Chips

Preheat your oven to 375°F (190°C).

Using a pastry brush, lightly coat both sides of the tortillas with melted butter. Combine sugar and ground cinnamon in a bowl (about 1/4 cup sugar to 1 tablespoon cinnamon), then sprinkle generously over the tortillas.

Using a pizza cutter or sharp knife, slice each tortilla into wedges—usually 6 or 8 pieces per tortilla.

Arrange the pieces in a single layer on a baking sheet lined with parchment paper. Avoid overlapping for even baking.

Bake for 8–12 minutes, or until crisp and golden brown. Watch carefully during the last few minutes to avoid burning.

Let them cool completely before serving—they will continue to crisp up as they cool.

Step – 4: Combine and Serve

Spoon the chilled fruit salsa into a serving bowl and place it at the center of a large platter. Surround it with your homemade cinnamon chips.

Serve immediately while the chips are crisp and the fruit is fresh.

Substitutions

Looking to customize or make this recipe even easier? Here are some smart swaps.

Fruit Options: No strawberries? Use mango or peaches. Apples can be replaced with pears or even melon for a more tropical twist.

Sweeteners: If you want to skip white sugar, try honey, maple syrup, or agave nectar.
Tortilla Substitutes: Use pita bread or naan if you’re out of tortillas. Just follow the same cinnamon sugar process.
Butter-Free Option: Brush with coconut oil or a light olive oil spray instead of butter for a dairy-free version.

Preserves: Not a fan of jams or don’t have any? Just skip it. The fruit on its own, especially with sugar and citrus, will still taste amazing.

Feel free to experiment—this recipe is forgiving and flexible.

Best Side Dish of Fruit Salsa and Cinnamon Chips

This dish pairs beautifully with a variety of sides, especially if you’re serving it for brunch or dessert. Here are a few ideas:

Vanilla Greek Yogurt: A creamy dip for the chips that adds protein and balances the sweetness.
Mint Lime Sparkler: A refreshing drink with lime juice, mint leaves, and soda water to cleanse the palate.
Mini Quiches: For a brunch spread, savory mini quiches contrast nicely with the sweet salsa.

These sides elevate the experience without overpowering the fruity freshness of the dish.

Serving and Presentation Tips

If you want this fruit salsa and cinnamon chips to wow your guests, presentation matters as much as flavor.

Serve the fruit salsa in a clear glass bowl so the vibrant colors of the fruit shine through. It adds visual appeal and makes the dish look ultra-fresh. Surround the bowl with cinnamon chips on a large white platter or wooden board for a rustic, inviting look.

You can also serve individual portions in small mason jars or dessert cups, with chips on the side. Garnish each portion with a mint leaf or a dusting of powdered sugar for an elegant touch.

Want to go even more creative? Hollow out a pineapple or watermelon and use it as the bowl for your fruit salsa. It’s eye-catching and adds a tropical flair.

Tips and Tricks to Make This Recipe Better

There’s more to great flavor than just following steps. These tips will make sure your fruit salsa and cinnamon chips turn out flawless every time.

Chop fruits evenly: Uniform size makes the salsa easier to scoop and more enjoyable to eat. It also improves the texture.
Don’t skip the chill: Letting the salsa sit in the fridge for at least 10–15 minutes helps blend the flavors beautifully.
Use fresh, ripe fruit: Overripe fruit can become mushy, and underripe fruit lacks flavor. Choose firm yet ripe produce.

Double-bake chips if needed: If your chips aren’t as crispy as you want after the first bake, pop them back in the oven for 2–3 more minutes.
Make ahead: You can prepare the fruit a few hours in advance. Just don’t add citrus or sugar until shortly before serving to avoid too much juice.
Add crunch: If you like contrast, sprinkle in a small handful of finely chopped nuts (like pistachios or almonds) just before serving.

Common Mistakes to Avoid

Don’t let a few small oversights ruin a dish that’s meant to be easy and fun. Here are common mistakes to look out for:

Overmixing the fruit: Be gentle when stirring. Raspberries and other soft fruits can break down quickly and make the salsa watery.
Serving warm chips: Let the cinnamon chips cool completely. Warm chips can steam and become soggy if paired with cold salsa.

Skipping lemon/lime juice: This not only adds brightness but also keeps apples and pears from browning.
Cutting fruits too far ahead: Apples and strawberries start losing their freshness and texture within a few hours of cutting.
Baking all chips at once: If you crowd the tray, chips won’t crisp properly. Bake in batches for best results.

How to Store It

Fruit Salsa: Store the salsa in an airtight container in the fridge for up to 2 days. After that, the texture of the fruit may begin to break down and release too much liquid. Give it a quick stir before serving again.

Cinnamon Chips: Keep chips in a sealed container at room temperature for up to 3 days. Make sure they are completely cooled before storing to prevent moisture buildup and sogginess.

If your chips do go a little soft, you can re-crisp them in the oven at 300°F (150°C) for 3–4 minutes.

FAQ

Can I make the fruit salsa ahead of time?
Yes! You can chop the fruit and store it separately. Mix everything about 30 minutes before serving to keep it fresh and vibrant.

What fruits can I use besides the ones listed?
Try mango, pineapple, melon, grapes, or even pomegranate seeds. Any fruit that holds its shape and adds a mix of sweet-tart flavors will work.

Can I make this recipe vegan?
Absolutely. Just use plant-based butter (or coconut oil) for brushing the tortillas.

Can I use frozen fruit?
It’s not recommended. Frozen fruit releases too much moisture and will make the salsa soggy.

Is this gluten-free?
Not as written, but you can use gluten-free tortillas to make the cinnamon chips gluten-free.

Fruit Salsa and Cinnamon Chips