Fruit Salsa with Cinnamon Tortilla Chips


Fruit Salsa

  • ▢8 ounces fresh raspberries cut in half
  • ▢1 pound fresh strawberries stems removed, diced into small pieces
  • ▢1/4 of a small cantaloupe melon seeds and skin removed, diced into small pieces
  • ▢2 Granny Smith apples peeled and cored, diced into small pieces
  • ▢1 lemon
  • ▢1/4 cup seedless raspberry jam

Cinnamon Sugar Chips

  • ▢8 10-inch flour tortillas
  • ▢non-stick cooking spray
  • ▢1/3 cup granulated sugar
  • ▢2 teaspoons ground cinnamon


  • Preheat the oven to 350F.
  • In a large mixing bowl, combine the halved raspberries, diced strawberries, diced cantaloupe, and diced apples.
  • Zest the lemon and add the zest to the mixed fruit. Cut the lemon in half and squeeze the juice into a small bowl. Remove the lemon seeds from the juice. Pour the juice over the fruit in the bowl; mix well.
  • Add the seedless raspberry jam to the fruit and stir until combined. Set the salsa aside while you move on to the next steps.
  • Spray both sides of the flour tortillas with non-stick cooking spray. In a small bowl, whisk together the sugar and cinnamon. Sprinkle the sugar mixture over both sides of each tortilla. Cut each of the tortillas into 8 wedges and place the wedges in a single layer on sheet pans.
  • Bake the tortilla chips (you may have to do this in several batches) at 350F for 8-12 minutes until they are beginning to brown around the edges.
  • Remove the chips from the cookie sheets with a spatula and place on a serving dish.
  • Serve the fruit salsa with the cinnamon sugar tortilla chips.

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