Prep Time 20 minutes minutes
Total Time 20 minutes minutes
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.
Calories: 191kcal | Carbohydrates: 45g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 106mg | Potassium: 362mg | Fiber: 5g | Sugar: 30g | Vitamin A: 386IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 1mg