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Fruit Salsa with Cinnamon Chips

A colorful and refreshing treat combining the sweetness of fruits with crispy cinnamon-dusted chips, perfect for gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Fruit Salsa
  • 2 cups diced mixed fruit (such as strawberries, kiwis, and mango) Feel free to substitute with seasonal fruits.
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon chopped fresh mint (optional) Optional but adds flavor.
For the Cinnamon Chips
  • 4 large flour tortillas
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup melted butter (ensure it’s Halal-certified)

Method
 

Preparation of Fruit Mixture
  1. In a medium-sized bowl, combine the diced mixed fruit. Drizzle lime juice and honey over the fruit, and add chopped fresh mint if desired. Gently toss everything together until well coated. Set aside.
Preparation of Cinnamon Chips
  1. Preheat your oven to 350°F (175°C).
  2. Cut each flour tortilla into triangles.
  3. In a small bowl, mix together the sugar and ground cinnamon.
  4. Dip a brush into the melted butter and lightly coat each tortilla triangle. Sprinkle the cinnamon sugar mixture generously on each chip.
Baking the Chips
  1. Arrange the tortilla triangles in a single layer on a baking sheet. Bake for about 10-12 minutes or until golden brown and crisp, keeping an eye on them to avoid burning.
Serving
  1. Remove the chips from the oven and let them cool for a couple of minutes. Serve warm with the fruity salsa.

Notes

Best enjoyed fresh. Store fruit salsa in an airtight container in the refrigerator for up to 2 days. For the chips, store in a cool, dry place. Re-crisp softened chips by briefly toasting in the oven at a low temperature for about 5 minutes.