Delicious fruit salsa with easy and delicious cinnamon chips. The perfect healthy snack/dessert to satisfy your sweet tooth!
We are what you would call a dip-loving family. I didn’t grow up in a dip-loving family but it all started when I married my husband. He LOVES dips of all kinds and converted me. 😉
If you happen to search “dip” here, you’ll find treasures like last year’s most popular recipe: Skinny Pumpkin Dip. Or breadsticks and warm bacon cheese dip, or one of my faves: ranch hummus dip. Yum. I feel silly always sharing dips/salsa recipes but it’s what my family loves and it’s better to make things they’ll actually eat, right?!
I guess I’m pretty spoiled living in California because you can always find any fruit you want at the grocery store. We just had strawberries and raspberries on sale this week. Liek .99 cents. Woot! If you’re in a climate where the grocery stores are still pretty sparse with good produce, this fruit salsa recipe adapts great to any fruit you can find and/or like. It really is a great snack or dessert. It doesn’t take long to make and tastes, like twelve notches above heavenly.
The chips are the star of the show, though. They’re crispy, sugary and amazing. My boys love them! Dipping the cinnamon chips in this fruit salsa will have you forgetting about the cookies and brownies you swore off for the year and actually keeping your healthy resolution! 😉
- Fruit salsa:
- 16-oz. strawberries, diced
- 2 kiwi, peeled and diced
- ½ cup blueberries
- ½ cup raspberries
- 3 Tbsp. sugar-free apricot preserves or jam
- Cinnamon chips:
- 4 flour tortillas (I used soft taco size)
- cooking spray
- ½ cup sugar
- 1½ tsp. cinnamon
- Preheat oven to 350º F. Cover a large baking sheet with parchment paper.
- On a large plate, combine the sugar and cinnamon. Spray each tortilla front and back and carefully lay on the plate, one at a time. Move around lightly to get the cinnamon and sugar to adhere to the tortilla, then flip coating the other side.
- With a pizza cutter, cut cinnamon and sugar tortilla in half and then each half into four pieces, creating 8 slices per tortilla. Spread out on the baking sheet. Repeat with all tortillas and then place in the oven for 8-10 minutes. Pull baking sheet from oven and set aside to cool.
- Meanwhile, combine the fruit and the preserves in a medium sized bowl. Serve with cooled cinnamon chips and enjoy!
Looking for more healthy fruit dishes? Try these too:
This recipe was originally shared on I Heart Nap Time on May 22, 2014