15-Minute Fruit Salsa with Cinnamon Chips – Irresistible Kid Favorite

I’ll never forget the first time I made this fruit salsa with cinnamon chips for my niece’s playdate. The moment those rainbow-colored fruit cubes hit the table, tiny hands reached out like magnets! What I thought would be a simple snack turned into the star of the party – even the pickiest eaters couldn’t resist dipping those crispy cinnamon-dusted tortilla chips into the sweet-tart fruit mixture.

This vibrant snack solves the eternal “how do I get kids to eat fruit?” dilemma with zero fuss. The magic happens in under 30 minutes – fresh strawberries, mango, and pineapple mingle with a kiss of honey and lime, while warm tortillas transform into crispy cinnamon chips in the oven. It’s the perfect balance of crunchy and juicy, sweet and tangy, that makes both kids and adults go back for “just one more” bite.

What I love most (besides the fact that my toddler actually eats fruit now) is how flexible this recipe is. Out of mango? Try peaches. No strawberries? Raspberries work beautifully. It’s become my go-to for playdates, summer picnics, and even fancy brunches when I want something that looks impressive but takes barely any effort. The colors alone make people happy before they even take a bite!

Why You’ll Love This Fruit Salsa with Cinnamon Chips

Trust me, this isn’t just another snack recipe—it’s a game-changer! Here’s why it’s become my go-to for everything from playdates to potlucks:

• Kid-approved magic: The bright colors and sweet crunch turn fruit into an exciting treat even picky eaters devour
• 15-minute prep: Chop fruit while the oven preheats—you’ll have this ready before the kids finish their homework
• No artificial anything: Just fresh fruit, real honey, and warm spices—you know exactly what’s going into little tummies
• Endlessly adaptable: Swap fruits based on what’s in season or what’s sitting in your fridge begging to be used
• Crowd-pleaser: The perfect bridge between snack and dessert that satisfies both health-conscious parents and sugar-craving kids

I’ve lost count of how many times this recipe has saved me when unexpected guests drop by or when I need a last-minute dish to pass at gatherings. The best part? You probably have most ingredients already!

Ingredients for Fruit Salsa with Cinnamon Chips

Here’s what you’ll need to create this rainbow-colored snack – I promise it’s all simple stuff you can find at any grocery store!

For the Fruit Salsa:

• 2 cups diced strawberries – about 1/4-inch pieces (trust me, bigger chunks make dipping tricky)
• 1 cup diced mango – ripe but firm works best
• 1 cup diced pineapple – fresh if you can, but canned works in a pinch (just drain well!)
• 1 kiwi, peeled and diced small – my secret tangy surprise
• 1 tablespoon honey – adjust to taste if your fruits are super sweet
• 1 tablespoon fresh lime juice – bottled works but fresh makes all the difference

For the Cinnamon Chips:

• 6 small flour tortillas – the taco-sized ones (about 6-inch diameter)
• 2 tablespoons melted butter – salted or unsalted both work
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon – the good stuff, not that old jar in your spice rack

See? Nothing fancy – just fresh, simple ingredients that come together magically. Now let’s make some kitchen magic!

How to Make Fruit Salsa with Cinnamon Chips

Let’s dive into making this colorful snack – it’s easier than you think! The magic happens in two simple parts: whipping up the vibrant fruit salsa and baking those irresistible cinnamon chips. Follow these steps, and you’ll have a crowd-pleasing snack ready in no time.

Preparing the Fruit Salsa

First things first – the fruit! I like to start with washing and dicing all my fruits into similar-sized pieces (about 1/4-inch cubes work perfectly). The key here is gentle mixing – I use a rubber spatula to carefully fold everything together so the fruit keeps its shape. Start with just 1 tablespoon of honey, then taste – sometimes those ripe summer fruits are sweet enough on their own! The lime juice is your secret weapon – it brightens all the flavors beautifully. Let the salsa sit for 5-10 minutes while you work on the chips – this lets all those fruity juices mingle and get extra delicious.

Baking the Cinnamon Chips

While your oven preheats to 350°F, let’s make those crispy chips! I lay my tortillas out on a clean counter and lightly brush both sides with melted butter (don’t soak them – just a thin, even layer). Next comes the fun part – mix your sugar and cinnamon together in a little bowl, then sprinkle it generously over the buttered tortillas. I like to use kitchen shears to cut them into 8 wedges each – they bake more evenly this way. Arrange them in a single layer on baking sheets (they shouldn’t touch!) and bake for about 10 minutes until they’re golden and crisp. Keep an eye on them after 8 minutes – they can go from perfect to burnt surprisingly fast!

Tips for Perfect Fruit Salsa with Cinnamon Chips

After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to “can I have the recipe?” amazing:

• Seasonal fruits shine: Swap in whatever’s fresh – peaches in summer, apples in fall (just dice them small so they soften slightly)
• Sweetness control: Taste your fruit first! Some mangoes need extra honey, while summer berries might need none at all
• Make-ahead magic: Salsa keeps in the fridge 2 days (add kiwi last minute to prevent mush), while chips stay crisp in an airtight container for 3 days
• Even baking: Rotate your baking sheets halfway through for chips that brown evenly
• Extra crunch: For adults, add a sprinkle of toasted coconut or chopped nuts to the salsa

Oh, and if your chips lose their crispness? A quick 2-minute toast in a 300°F oven brings them right back to life!

Fun Ways to Serve Your Fruit Salsa with Cinnamon Chips

This colorful snack isn’t just for dipping! Here are some of my favorite ways to enjoy it:

• Breakfast upgrade: Spoon over Greek yogurt for a morning protein boost
• Party perfect: Serve in mini cups with chips standing upright for easy grab-and-go
• Ice cream topper: Swap out syrup for a fresh twist on dessert
• Picnic star: Pack in mason jars with chips tucked in the lid
• Baby-led weaning: Perfect soft bites for tiny hands to practice self-feeding

My kids love when I arrange everything on a big platter – they call it their “rainbow snack board”!

Storage and Reheating Instructions

Here’s how to keep your fruit salsa and cinnamon chips tasting fresh – if you have any leftovers, that is! The chips will stay crisp for about 3 days in an airtight container at room temperature (I stash mine in a cookie tin). The salsa keeps in the fridge for up to 2 days, though I like to add the kiwi just before serving so it doesn’t get mushy. If your chips lose their crunch, just pop them back in a 300°F oven for 2 minutes – good as new!

Nutritional Information

This fruit salsa with cinnamon chips is naturally sweet and packed with vitamins! Each serving (about 1/6 of the recipe) has roughly 180 calories, 3g fiber, and tons of vitamin C from all that fresh fruit. Remember – exact numbers may vary based on your specific fruits and brands used. It’s a snack you can feel good about!

Frequently Asked Questions

Q1. Can I make this fruit salsa with cinnamon chips ahead of time?
Absolutely! The salsa (without kiwi) keeps beautifully in the fridge for up to 2 days – just add the kiwi right before serving. The cinnamon chips stay crisp in an airtight container at room temperature for 3 days. If they soften, a quick 2-minute toast in a 300°F oven brings them back to life!

Q2. What fruits can I substitute if I don’t have mango or pineapple?
The beauty of this recipe is its flexibility! Try peaches, apples (diced small), raspberries, or even diced pears. I’ve used frozen mixed berries in winter – just thaw and drain them well. The key is keeping the total fruit amount about the same (around 4 cups diced total).

Q3. How can I make this recipe allergy-friendly?
For nut allergies, you’re already safe! For gluten concerns, use gluten-free tortillas. Dairy-free? Swap the butter for coconut oil on the chips. And if you’re avoiding honey, maple syrup works great in the salsa – just start with 2 teaspoons and adjust to taste.

Q4. My salsa got watery – what did I do wrong?
Some juices are normal (and delicious for dipping!), but if it’s too soupy, try draining canned pineapple extra well and patting fresh fruit dry after washing. Also, don’t mix the salsa until right before serving – the longer it sits, the more liquid releases.

For more delicious recipes and inspiration, check out Hidden Recipes on Pinterest!

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