Make this Fruit Salsa with Cinnamon Chips in just 10 minutes before your next pool party! It’s made with tons of fresh fruits like strawberries, kiwi, and mango, with crispy cinnamon tortilla chips for dipping.
I love salsa and chips — it’s the main reason I go to Mexican restaurants. When I want a sweet version, I turn to this Fruit Salsa with Cinnamon Chips recipe! It’s the same restaurant style salsa I love, but it’s made with all my favorite fruits!
I love the extra tang of pineapple salsa with tortilla chips, so I decided to make an even fruitier version! Instead of salty chips, I took it a step further and whipped up some easy homemade cinnamon chips with flour tortillas and cinnamon sugar.
This fresh fruit salsa is great for a summer picnic spread, backyard barbecue, or dinner al fresco! You can serve it as a sweet appetizer or a light dessert. If you love fruit salsa, you’ll absolutely love this recipe!
Why You’ll Love this Recipe
- This fresh fruit salsa is a sweet spin on a traditional chunky salsa, like pico de gallo. It’s always a party hit!
- It’s easy to change it up with this variable recipe! Add or remove any fruits you want, and keep it seasonal throughout the year.
- Crunchy cinnamon chips are easy to make. You may never buy tortilla chips again after you make this recipe.
- It’s kid-friendly! Your little ones will enjoy scooping tiny pieces of fresh fruit with sweet cinnamon chips!
- This fruit salsa is the perfect healthy summer dessert. It’s packed with vitamins, and a great guilt-free dessert to satisfy your sweet cravings.
- Fresh fruit: I use a combination of pineapple, mango, strawberries, blueberries, kiwis, and apples for this homemade salsa. I think it’s sweet enough that no added sugar is needed! You can always swap some fruits for other seasonal fruits.
- Lime juice: A little acidity really brightens up this fruit salsa! I like using a squeeze of fresh lime juice, but you could use store-bought in a pinch.
- Cinnamon sugar: There is no better dessert spice than cinnamon! I make my own cinnamon sugar at home because it has a stronger cinnamon flavor for these crispy homemade tortilla chips.
- Flour tortillas: This is a great way to use slightly stale flour tortillas! Just cut the tortillas into triangles, circles, or whatever shape you want.
- Oil or butter: You’ll need some sort of fat — melted butter, vegetable oil, or a butter-flavored cooking spray — to get the cinnamon chips extra crispy.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make The Recipe
Follow these simple steps for the best cinnamon chips and fruit salsa ever:
- Dice fruit. To make the fruit salsa, roughly chop and mix the pineapple, mango, strawberries, blueberries, kiwi, apples, and lime juice together in a large bowl. Let it chill in the fridge while you make the cinnamon chips.
- Mix spices. To make the chips, mix the cinnamon and sugar together in a small bowl.
- Season tortillas. Now, spray both sides of the tortilla wedges with cooking spray, and sprinkle cinnamon sugar all over.
- Bake cinnamon chips. Next, bake the homemade tortilla chips until they’re perfectly crispy.
- Cool and serve. Finally, let the chips cool to room temperature before serving. I almost always nibble on a warm one before enjoying the fruit salsa, though! Save it up to 3 days in the fridge for days of delicious snacking!
If you’re making this fruit salsa ahead of time, be sure to add the diced apple right before serving as it will start to brown the longer it sits in the fridge.
Tips and Tricks
Whether you’re new to making salsa or you’ve never made chips at home, I’ve got all the tricks you need to get it right every time:
- Make it in the air fryer. If you have a handy dandy air fryer, you can totally make the cinnamon chips in that, too! Follow all the steps, then air fry a few minutes at a time until perfectly crisp. You may need to work in batches depending on your air fryer size.
- Change up the knife cuts. You can keep this super chunky with roughly chopped fruit or finely mince everything. For the smoothest fruit salsa, use a food processor with a few pulses!
- Peel before you dice. If you’re using fruits like kiwis and mangoes, be sure to peel them first! You may also want to peel the apples, too.
- Mix up the fruits. You can add whatever is in season, I love using pears, oranges, plums, grapes, cranberries, or even guava!
- Switch it up. No time to make cinnamon chips? No problem! You can always serve this with graham crackers, add some to ice cream or another dessert, or even put a spoonful on your tacos!
Frequently Asked Questions
If you want to have the taste of summer into fall, you can definitely freeze this fruit salsa recipe! It makes a huge portion, so it’s great for leftovers or meal prep.
To freeze, put the mango salsa in an airtight container. It can be safely frozen for up to 2 months before the texture changes.
When you’re ready to serve, thaw the salsa overnight in the fridge and enjoy! You can always add some fresh fruits to the mix.
Cinnamon tortilla chips need that classic crunch. No one wants a soggy chip! How do you keep homemade tortilla chips from getting soggy?
Since these are baked tortilla chips, there’s no risk of them absorbing too much oil. However, if they’re not baked long enough, they’ll have the same chewiness as a flour tortilla.
I also like to store my cinnamon chips at room temperature. If you have a paper bag, use it. If not, throw a paper towel in the airtight container with the chips to absorb any extra moisture. This keeps your chips crispy longer!
I like fresh fruit best but you can use canned fruit if you like, just make sure to drain it from all the syrup. Frozen fruit won’t give you the best texture, but if you decide to use it then make sure to thaw it completely before using.
Other Easy Mexican Recipes I Love
- Slow Cooker Carnitas
- Instant Pot Barbacoa Beef
- Instant Pot Chicken Tinga
- Cilantro Lime Rice
- Baked Chicken Tacos
Now that you’re a pro at making this easy fruit salad with homemade cinnamon chips, you’re ready for all the summer parties! Change up this recipe with new, seasonal fruits for a different taste every time. Make sure to Pin this recipe so more people can enjoy it too!
For the Salsa
- ½ pineapple peeled and diced
- 1 mango peeled and diced
- 2 cups strawberries hulled and chopped
- 1 cup blueberries
- 3 kiwis peeled and finely chopped
- 2 apples peeled, cored and diced
- 1 lime juiced
For the Cinnamon Chips
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 8 or 10-inch flour tortillas cut into wedges
- Butter flavoured cooking spray or melted butter or vegetable oil
For the salsa
- In a large bowl, combine the pineapple with mango, strawberries, blueberries, kiwi, apples, and lime juice.
- Give everything a good mix, cover and chill in the fridge as you make the cinnamon chips.
For the cinnamon chips
- Preheat the oven to 350°F/180°C.
- In a small bowl, combine the cinnamon with sugar.
- Place the tortilla wedges on a sheet pan and spray with cooking spray on both sides (or brush with melted butter or vegetable oil). Sprinkle with cinnamon sugar, and bake for 8-10 minutes or until crispy.
- Allow the cinnamon chips to cool down, serve with chilled fruit salsa.
- This recipe makes a massive portion, great for parties and potlucks! Or halve it for a smaller group of people.
- I store the salsa in the fridge for up to 3 days, and store the cinnamon chips in an airtight container so they stay nice and crispy. It depends on the fruit used, but in general, no need to add any sugar to the salsa as it’s sweet enough.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen