A Super Simple Fun Snack to Make
There’s something so special about making snacks like this with the little ones in your life whether you are a mother or a grandmother. I love the way the aroma of cinnamon and sugar fills the kitchen as the chips bake, creating a warm and cozy atmosphere. This recipe is one of those go-to treats that’s perfect for serving fresh and warm. The fun part is making it together—the kids love brushing the tortillas with butter, sprinkling on the cinnamon sugar, and, of course, eating the fresh, vibrant fruit salsa. It’s a snack that feels a bit like a treat, but it’s also packed with fresh fruit, so I feel good about serving it. Whether it’s for a special after-school snack or just a fun way to spend time together in the kitchen, this is a recipe that brings joy and deliciousness to our home.
Did You Know?
Fruit salsa is a versatile dish that can be made with a variety of fruits, making it a great way to use up seasonal produce. The cinnamon-sugar tortilla chips add a crunchy and sweet complement to the fresh and juicy salsa. This combination is not only tasty but also packed with vitamins, antioxidants, and fiber from the fruits, making it a healthy treat.
Yield: 8 servings
Ingredients:
Fruit Salsa:
- 2 cups strawberries, diced
- 2 kiwis, peeled and diced
- 1 mango, peeled and diced
- 1 cup blueberries
- 1 apple, peeled and diced
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh lime juice
Cinnamon-Sugar Tortilla Chips:
- 8 small flour tortillas
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
Prepare the Fruit Salsa:
In a large bowl, combine the diced strawberries, kiwis, mango, blueberries, and apple. Drizzle with honey or maple syrup and lime juice. Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Personal Tip: Let the kids help with mixing the fruit—it's a fun way to get them involved and excited about healthy eating.
Preheat Oven:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Personal Tip: Preheating the oven while you prepare the chips ensures everything is ready to go at the same time.
Prepare Cinnamon-Sugar Mixture:
In a small bowl, mix the granulated sugar and ground cinnamon until well combined.
Personal Tip: Make extra cinnamon-sugar mixture to keep on hand for sprinkling over toast or adding to oatmeal.
Make Cinnamon-Sugar Tortilla Chips:
Brush both sides of each tortilla with melted butter. Sprinkle both sides evenly with the cinnamon-sugar mixture. Using a pizza cutter or sharp knife, cut each tortilla into wedge-shaped chips.
Personal Tip: Let the kids help with cutting the tortillas—it’s a great way for them to practice their fine motor skills (with supervision, of course).
Bake Chips:
Arrange the tortilla wedges in a single layer on the prepared baking sheet. Bake for 10-12 minutes or until golden and crispy, turning halfway through to ensure even baking. Remove from the oven and let cool completely.
Personal Tip: Keep an eye on the chips as they bake—cinnamon sugar can burn quickly if left too long.
Serve:
Serve the chilled fruit salsa with the cinnamon-sugar tortilla chips for dipping. Enjoy immediately.
Personal Tip: Serve on small plates with mini forks or spoons for a fun and elegant touch, especially for little hands.
Nutritional Information (Per Serving):
Calories, 120; Protein, 2g; Carbohydrates, 25g; Fiber, 3g; Net Carbohydrates, 22g; Fat, 3g; Saturated Fat, 1g; Cholesterol, 5mg; Sodium, 50mg; Sugars, 15g; Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money
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Choosing Fruits: Use fresh, ripe fruits for the best flavor. You can also substitute with other seasonal fruits like peaches, nectarines, or grapes.
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Honey Substitute: If you prefer a vegan option, use maple syrup or agave nectar instead of honey to sweeten the fruit salsa.
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Making Ahead: Prepare the fruit salsa a few hours in advance and store it in the refrigerator to enhance the flavors. Just make sure to give it a good stir before serving.
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Cinnamon-Sugar Mix: Adjust the cinnamon-sugar ratio to your taste preference. You can make extra and store it in an airtight container for future use.
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Baking Tips: Ensure the tortilla chips are spread out in a single layer on the baking sheet to avoid overlapping, which can prevent them from crisping up properly.
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Storing Leftovers: Store any leftover fruit salsa in an airtight container in the refrigerator for up to 2 days. Cinnamon-sugar tortilla chips can be stored in an airtight container at room temperature for up to 3 days.
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Serving Suggestions: This fruit salsa pairs well with Greek yogurt, oatmeal, or as a topping for pancakes and waffles. The cinnamon-sugar tortilla chips are also great for dipping in chocolate sauce or enjoying on their own.
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Cost-Saving Tips: Buy fruits in bulk when they are in season and freeze any extras for future use. Use store-brand tortillas to save money without compromising quality.
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Healthier Option: For a lower-calorie version, use whole wheat tortillas and reduce the amount of sugar in the cinnamon-sugar mixture.
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Party Idea: Serve the fruit salsa and cinnamon-sugar tortilla chips in a large bowl or platter for a fun and interactive party snack. Guests will love dipping the crispy chips into the fresh and flavorful salsa.
Tortillas: What's the Difference Between Flour and Corn
When it comes to tortillas, the choice between flour and corn often comes down to taste and texture. Flour tortillas are soft, pliable, and slightly sweet, making them perfect for wraps and quesadillas. Corn tortillas, on the other hand, have a distinct, slightly earthy flavor and a firmer texture, which holds up well in tacos and enchiladas. Corn tortillas are traditionally made with masa harina (corn flour) and are naturally gluten-free, making them a great option for those with gluten sensitivities. Flour tortillas, made from wheat flour, tend to be softer and more flexible, ideal for rolling. Both have their place in the kitchen, but if you’re looking for a more authentic, traditional taste, corn tortillas are the way to go. Plus, they often contain fewer calories and carbs than their flour counterparts.