Fruit Salsa with Cinnamon Crisps
Looking for a show-stopping snack that’s both fresh and indulgent? This Fruit Salsa with Cinnamon Crisps is the perfect party treat! Packed with juicy fruit and paired with sweet, crispy chips, it’s an irresistible combo that will disappear in minutes. Your guests won’t be able to get enough!
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Servings: 8 servings
Notes
Ingredients
For the Cinnamon Crisps:
- 10 large flour tortillas (10-inch)
- Cooking spray
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 Granny Smith apples
- 1 lemon
- 1 cup finely diced melon (or kiwi)
- 1 pound strawberries
- ½ pound raspberries
- 4 tablespoons raspberry preserves (or any preferred flavor)
Instructions
- Cinnamon Crisps:
- Preheat the oven to 350°F.
- In a small bowl, combine the cinnamon and sugar. Set aside.
- Spray both sides of three tortillas with cooking spray, then lightly sprinkle each side with the cinnamon-sugar mixture.
- Stack the tortillas and use a pizza cutter to slice them into 12 wedges per tortilla.
- Arrange the wedges on a baking sheet and bake for 8-11 minutes, or until crisp and golden.
- Fruit Salsa:
- Zest the lemon and set the zest aside. Peel and finely chop the apples, then squeeze 2 teaspoons of lemon juice over them and toss to combine.
- Dice the strawberries and melon (or kiwi), then gently mix with the apples and raspberries. Be careful not to break the raspberries too much.
- Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to meld.