Fruit Salsa and Cinnamon Crisp
Transform your snack game with this vibrant and refreshing Fruit Salsa and Cinnamon Crisp recipe! Bursting with the natural sweetness of strawberries, kiwi, mango, and blueberries, this colorful fruit salsa is lightly glazed with raspberry preserves for a touch of tangy indulgence. Paired with oven-baked cinnamon sugar tortilla chips, these crispy delights add a sweet, spiced crunch to every bite, making it the perfect crowd-pleasing party appetizer, healthy dessert, or midday treat. Ready in just 30 minutes, this easy-to-make recipe is as fun to prepare as it is to eat, combining fresh ingredients with simple techniques to create a deliciously wholesome dish. Whether you’re hosting a summer gathering or simply craving a fresh and fruity snack, this recipe is sure to tantalize your taste buds!
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Recipe Information
Ingredients
- 1 cup (diced) Strawberries
- 2 whole (peeled and diced) Kiwi
- 1 whole (peeled and diced) Mango
- 0.5 cup (whole) Blueberries
- 2 tablespoons Raspberry jam or preserves
- 6 whole (8-inch) Flour tortillas
- 0.25 cup (melted) Butter
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the diced strawberries, kiwi, mango, and blueberries. Gently mix them together to create the fruit salsa.
Stir in the raspberry jam or preserves to coat the fruit and give the salsa a light glaze. Cover and refrigerate until ready to serve.
In a small bowl, mix the granulated sugar and ground cinnamon for the tortilla chips.
Brush both sides of the flour tortillas with the melted butter.
Sprinkle the cinnamon-sugar mixture evenly over one side of each tortilla, ensuring full coverage.
Cut each tortilla into 8 wedges using a sharp knife or pizza cutter.
Arrange the tortilla wedges in a single layer on a baking sheet lined with parchment paper. Avoid overlapping to ensure that they crisp evenly.
Bake in the preheated oven for 8-10 minutes, or until the chips are golden brown and crisp. Keep an eye on them to prevent over-browning.
Remove the cinnamon crisps from the oven and allow them to cool completely on the baking sheet. They will firm up as they cool.
Serve the chilled fruit salsa with the cinnamon crisps for dipping. Enjoy!
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 97.6 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 522 mg | 40% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
