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fruit salsa with cinnamon chips

(3 ratings)
gabbiegirl avatar
Recipe by
Donna Brown
@gabbiegirl
West TN, TN

I received this recipe from my daughter-in-law, who is a great cook. This is one of my husband's favorites and has such a pretty color. It is very easy to make and fruit mixture stores well in frig. Keep cinnamon chips is container with tight fitting lid. If you have a favorite fruit, add to it, but keep in mind bananas will turn color, if not careful and not eaten immediately. Kiwi is really good in it, too. NOTE: This is great frozen. Take out of freezer a while before it's ready to be served. Serve it icy/slushy with the warm chips.

(3 ratings)
method No-Cook or Other

Ingredients For fruit salsa with cinnamon chips

  • 2
    Granny Smith apples, chopped
  • 1
    16 oz. can crushed pineapple, drained
  • 1
    16 oz. can peaches, chopped, in light syrup, drained
  • 1
    16 oz. package frozen (or fresh) strawberries, chopped
  • CINNAMON CHIPS
  • 1
    package flour tortillas
  • cinnamon/sugar mixture to sprinkle

How To Make fruit salsa with cinnamon chips

  • 1
    Coarsely chop all fruit and mix, set aside in container with tight fitting lid. Sprinkle cinnamon sugar mixture over flour tortilla and cut in triangles with pizza cutter. Place on parchment lined baking sheet. Bake at 250 degrees until cinnamon/sugar melts and tortilla is lightly browned. You can turn up oven heat, if you are going to watch closely as tortillas brown quickly. Repeat tortillas for as many as you need. Serve with fruit salsa. (It is really good when tortilla chips are warm and salsa is slushy cold.) If it's not possible to have chips warm, it's still great.
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