Fruit Salsa Chips

This colorful mix of summer fruits blended with a touch of honey and fresh basil makes a cool snack or sweet ending that goes great with homemade cinnamon-dusted tortilla crisps. The mix of sweet fruit chunks and crunchy chips always gets thumbs up at any party.

I whipped up this fruit combo for the first time during a backyard cookout when we needed something fresh alongside all the heavy BBQ stuff. The dish was wiped clean in minutes, and now my family bugs me to bring it to every get-together.

What You'll Need

• Ripe peaches: They bring a gentle sweetness and tender bite that works well with the harder fruit pieces
• Mango: Gives a hint of the tropics and sunny yellow color to your bowl
• Kiwi: Adds a zesty kick and eye-catching bright green bits
• Strawberries: Deliver classic sweetness and pop with their bright red color
• Fresh lemon juice: Keeps fruit looking fresh and wakes up all the tastes
• Honey: Sweetens everything with a subtle flower-like taste
• Fresh basil: Sounds weird but trust me—it adds amazing smell and flavor that makes this stand out
• Granulated sugar: Teams up with cinnamon to make those chips irresistible
• Cinnamon: Brings cozy spice notes that play well with the juicy fruits
• Tortillas: They're your dipper base; grab the good kind without extra chemicals

Easy Cooking Method

Cut your fruit:

Chop everything into tiny cubes about 1/4 inch across for the right mouthfeel. Try to get them all roughly the same size so every spoonful has a good mix. Make sure you've taken off all skins, seeds, and tough parts for better eating.

Mix up the liquid:

Stir lemon juice and honey together until they're completely combined. The lemon keeps your fruit looking fresh while cutting through sweetness. Honey works better than plain sugar here for its rich flavor.

Combine everything:

Pour your honey-lemon mix over the fruit and lightly stir until all pieces are coated. Don't go overboard with mixing or you'll mush the softer fruits. You want each piece to keep its shape while the flavors start mingling.

Make sweet topping:

Mix sugar and cinnamon in a small dish, breaking up any lumps. You want this perfectly blended so every chip gets the same tasty coating.

Get tortillas ready:

Give each tortilla a light coat of cooking spray or melted butter. This helps your cinnamon-sugar stick and gives you that satisfying crunch. Sprinkle your sweet mix generously on both sides.

Cut them up:

Put your coated tortillas in a stack and slice them into triangles with a pizza cutter. Cutting each one into eight pieces gives you the perfect size for scooping without breaking.

Crisp them up:

Lay out your triangles with space between them on baking sheets lined with parchment. Bake until the edges turn golden, flipping once halfway. They'll get even crunchier as they cool down.

Last step:

Right before you serve, gently mix the chopped basil into your fruit. The warm chips next to the cool fruit makes for an awesome contrast.

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The first time I tried making this, I goofed and tossed in the basil right at the start instead of saving it for last. What seemed like a mistake turned out awesome because the basil had more time to share its flavor with the fruits. Now we actually like it better this way!

Prep Ahead Ideas

What's great about this dish is how flexible it is. You can chop all the fruit and mix it up to 4 hours before your guests arrive. Just wait to add the basil until you're ready to serve so it stays bright green and super fresh. The cinnamon chips can be made 2-3 days early and stored in a sealed container. If they get a bit soft, just pop them in the oven at 300°F for 5 minutes to make them crunchy again.

Switch It Up By Season

This dish works best with whatever fruits look good at the store right now. During spring, try mixing strawberries, pineapple and kiwi. In summer, grab peaches, nectarines and berries. Fall is perfect for apples, pears and pomegranate seeds. Winter works well with orange segments and persimmons. The trick is picking fruits with different textures that taste good together. Just adjust how much honey you use depending on how sweet your fruits are.

Ways To Enjoy It

While those cinnamon sugar chips are the classic choice, this fruit mix tastes great many different ways. Try it over vanilla ice cream for a quick treat, spooned onto pancakes for breakfast, added to grilled chicken for dinner, or layered with yogurt and granola for a morning parfait. For fancy dinner parties, put it in martini glasses with a small scoop of sorbet on top.

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Dig into this bright fruit mixture and watch your friends and family smile at the perfect blend of sweet, tangy and aromatic flavors!

Frequently Asked Questions

→ Can I swap out the fruit?

Of course! Try it with pineapple, blueberries, or even apples for a new twist.

→ What’s the best way to store them?

Pop the salsa in a sealed container in the fridge. It’ll keep for three days. Keep chips at room temp in an airtight container for 2-3 days too.

→ Can I prep it ahead of time?

Yep, you can! Chill the salsa a few hours before serving, but save the chip baking for last so they stay crunchy.

→ What’s a tortilla substitute for chips?

Try pita bread, gluten-free wraps, or pick up some already-made pita chips instead.

→ Do I need to peel the fruit?

Peeling peaches, mangoes, and kiwis is a good move. The texture’s much better that way!