Sweet fruit salsa gets paired with cinnamon and sugar tortilla chips for a light dessert or breakfast treat. Loaded with diced apples, kiwi, strawberries and raspberries, you’ll feel good about serving this healthy snack option to your hungry kids and they’ll be begging you for more!

Need an easy side? Chips and salsa!

Never!

Feeling snacky? Chips and salsa!

Really stressed and want to eat your feelings? Chips and salsa!

Well, now we’re gonna add a couple more uses for the combo: breakfast and dessert.

The Sons have taken the classic and twisted the ‘average’ version into a sweet and fruity dessert we all love!

The salsa is full of fruit, oh-so-sweet, and coated with a light glaze.

And paired with cinnamon sugar tortilla chips?

Dessert. Perfection.

Ingredients

You’ll need two sets of ingredients for this recipe. The first is for the chips:

• Tortillas– Go for flour tortillas over corn tortillas for this and choose the large, burrito sized kind. These will be labeled either burrito tortillas, restaurant size or 10 inch tortillas.
• Non stick cooking spray– Any kind, it doesn’t really matter.
• Sugar– You can go for granulated sugar here for a classic cinnamon sugar taste or use brown sugar for a little molasses background.
• Cinnamon

For the salsa you’ll need:

• Apples– I like a tart apple in this like Granny Smith. Dice them up and remove the core.
• Lemon– You need the juice from the lemon to prevent the apple from browning and to help the berries break down and get saucy.
• Other fruit– I use a mix of kiwi, strawberries and raspberries but you could absolutely play with that combination!
• Sugar– Brown sugar will give you the best flavor here with the extra molasses in the background.
• Preserves– Either raspberry or strawberry will work. Use whatever you like!

How To Make

Let’s break this down into two parts:

• making the cinnamon sugar tortilla chips
• making the fruit salsa

How to Make Cinnamon Sugar Tortilla Chips

These sweet chips are so easy to make!

To do it, whisk together cinnamon and sugar in a small bowl until evenly combined.

Working in batches of three, lightly spray each side of a tortilla with non stick cooking spray.

Then coat each side in the cinnamon & sugar mixture.

Stack the three tortilla togethers, one on top of the other.

Using a sharp knife, cut the stacked prepared tortillas into 12 wedges.

While a sharp knife works, I’ve found a metal pizza cutter to actually be the best way to get wedges with clean cuts. .

Repeat this until you’ve finished with all the tortillas.

Spread the prepared tortillas out evenly onto a baking sheet, and bake at 350 degrees for 11-12 minutes or until crisp and lightly golden brown.

How to Make Fruit Salsa

To make the fruit salsa, start by peeling and finely chop the apples.

Then, squeeze the lemon juice over the diced apples and toss well to coat.

Finely dice the strawberries and the kiwis. Add them to a bowl with the diced apples and raspberries.

Then, add the brown sugar and preserves to the bowl with the fruit and gently stir to combine all the ingredients.

You can either serve the salsa as is at room temperature or chilled.

Storing Leftovers

Store leftovers for up to two days in a sealed container in the fridge.

Keep in mind, the longer you store them, the more liquid the fruit will release.

Tips and Tricks

• Feel free to switch up the fruit blend you use. You could use blueberries or blackberries in place of the raspberries or sub diced peaches for the kiwi. Diced pears would even be yummy in place of the apples.
• This is the time to really dice the fruit finely. You want to be able to get little bits of every kind in each bite.
• For extra freshness, you could chop some mint leaves or even fresh basil to toss with the fruit