Fruit Salsa and Cinnamon Chips
This summer fruit salsa is refreshing, nourishing, and served alongside cinnamon chips - making it ultra kid-friendly. Make this all summer long for your kids, or yourself.
Print
Pin
Ingredients
Cinnamon Chips
- 4 whole wheat or regular tortillas
- 2 tbsp butter melted
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
Fruit salsa
- 3 cups of finely chopped seasonal fruit choose at least 3 different fruit
- use what is available to you: apples, kiwi, strawberries, blueberries, mango, grapes, pineapple or even vegetables such as cucumber, bell peppers or jicama
- juice of 1 lime
- zest of half lime optional
- 1 tbsp chopped mint optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the tortillas into chip sized shapes and place in a bowl that has a tight lid or a ziplock bag.
- Melt the butter and drizzle it on the chips. Close the lid tightly and shake to coat the chips. Tip: this is a great kid friendly task!
- Stir together the sugar and cinnamon.
- Open the lid of the bowl and sprinkle in about 1/3 of the cinnamon-sugar mixture. Close the lid tightly and shake to coat the chips.
- Open the lid and peel apart any chips that are stuck together. Again, sprinkle in about 1/3 of the cinnamon-sugar mixture. Close the lid tightly and shake to coat the chips.
- Repeat the step above with remaining cinnamon-sugar mix.
- If you have an oven proof cooling rack, place it on top of a baking sheet. Arrange the chips on the sheet and bake for 15-20 minutes, checking every 5 minutes to rotate pans and rearrange the chips to move the outside chips to the middle of the pan and vice versa.
- Chips are done when they JUST start to turn golden brown. They will crisp up a bit more as they cool.
- While the chips are baking, stir together the salsa ingredients.
Video
Notes
While we're big fans of the cinnamon chips, you could also use store bought pita chips or plantain chips for dipping!