Cinnamon Sugar Tortilla Chips with Fruit Salsa

So, you’ve got a sweet tooth, zero desire to bake an actual pie, and maybe a couple of sad-looking tortillas hanging out in your kitchen? Boom—Cinnamon Sugar Tortilla Chips with Fruit Salsa to the rescue.

This is one of those snacks that feels way fancier than it actually is. It’s crunchy, sweet, fruity, refreshing, and just the right amount of extra. Great for parties, movie nights, or “I just want to eat something fun” nights (no judgment here).

Why This Combo Totally Works

Let’s be honest—fruit salsa sounds like something you’d only eat at a bougie brunch spot, right? But when you pair it with crispy, sweet tortilla chips, it becomes something magical. It’s like nachos…but make it dessert. 😎

• The chips: warm, crisp, sugary goodness with just a touch of cinnamon spice.
• The salsa: fresh, juicy fruit with a hint of tang and sweetness that cuts through the richness of the chips.
• The combo: crunchy + juicy, sweet + tangy. Basically, a flavor explosion in your mouth.

Bonus? It looks kinda fancy, even though it’s laughably easy to make.

Ingredients

For the Chips:

• 6 flour tortillas (8-inch size)
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons melted butter (or spray butter if you’re in a rush)

For the Fruit Salsa:

• 1 cup diced strawberries
• 1/2 cup diced kiwi
• 1/2 cup diced mango (or peach, if you’re feeling peachy)
• 1/2 cup diced pineapple
• 1 tablespoon lime juice
• 2 teaspoons honey or maple syrup
• Optional: a sprinkle of chopped mint for that fancy touch

FYI: You can absolutely swap in whatever fruit you’ve got lying around. Apples, grapes, even blueberries can join the party.

Instructions

Making the Chips:

1. Preheat your oven to 350°F (180°C). Don’t skip this unless you like sad, soggy chips.
2. Mix sugar and cinnamon in a small bowl.
3. Brush both sides of the tortillas with melted butter. (Or spray. I’m not judging your level of effort today.)
4. Sprinkle the cinnamon sugar evenly over the tortillas.
5. Cut tortillas into wedges—pizza-style.
6. Arrange the wedges in a single layer on a baking sheet. No overlapping unless you want soft chips. 🙃
7. Bake for 8–10 minutes, flipping halfway through, until golden and crispy.
8. Let them cool a bit. They crisp up more as they sit!

Making the Fruit Salsa:

1. Toss all the chopped fruit in a bowl.
2. Add lime juice and honey.
3. Stir gently and chill in the fridge for about 15–20 minutes (if you can wait that long).

Boom. Done. Now dip those crispy bad boys into that fresh salsa and try not to eat the entire batch in one sitting.

Common Mistakes (That You’re Totally Gonna Avoid)

1. Overlapping chips in the oven.
Don’t do it. They’ll steam and get floppy. You want crunch, not chewy sadness.

2. Using fruit that’s too wet.
Drippy fruit = soggy salsa. Dice everything small and drain excess juice if needed.

3. Not tasting your fruit.
If your strawberries taste like cardboard, your salsa will too. Use ripe, flavorful fruit.

4. Not enough cinnamon sugar.
Listen, no one ever said, “Wow, that tortilla chip had too much flavor.” Be generous.

Variations & Alternatives

Want to mix things up? Try these:

• Tortilla flavor twist: Use whole wheat or spinach tortillas if you want to pretend this is healthy.
• Fruit remix: Apples + blueberries in the fall, watermelon + mint in summer. Just keep it fresh.
• Drizzle drama: Add a chocolate or caramel drizzle over the chips if you’re feeling extra. Because why not?
• Spice it up: Add a pinch of cayenne to the cinnamon sugar for a sweet-heat vibe.

Oh, and if you’re totally not into making chips, store-bought cinnamon pita chips work in a pinch. Just don’t tell anyone. 😉

FAQ

Can I make this ahead of time?
Yes and no. The salsa can chill for a few hours, but the chips are best fresh. If you have to make them ahead, store in an airtight container and don’t refrigerate.

What’s the best fruit combo?
Strawberries + mango + kiwi is elite. But honestly, use whatever is ripe. The real MVP here is the cinnamon sugar chip, let’s be real.

Can I air-fry the chips?
Totally. 350°F for 5–6 minutes should do the trick. Keep an eye on them—they go from crispy to “uh-oh” real quick.

How long does the salsa last?
About 1–2 days max in the fridge. After that, it starts turning into smoothie territory.

Can I add whipped cream or yogurt?
Yes, but now you’re basically building a parfait. Not a bad thing, just know where this is headed 😏

Final Thoughts

Cinnamon Sugar Tortilla Chips with Fruit Salsa is one of those rare unicorn recipes: stupidly simple, weirdly impressive, and actually delicious. Whether you’re feeding a crowd or just yourself (no shame), this dish delivers big-time flavor with very little effort.

It’s sweet. It’s crunchy. It’s fruity. And it doesn’t require baking skills, fancy tools, or even a lot of time. If you’re not making this at least once this summer…what are you even doing?

So go grab those tortillas, chop up some fruit, and get snackin’. You deserve it. 😎