This is just plain good food.  A perfect snack, you can make this with whatever fruits are in season, and munch on it with any meal or for breakfast if you want!  My daughter, Kyrsten and I make this whenever our boys leave town and it’s just the two of us home alone.  And then we eat it like we have issues.  This and chocolate dunkers from Pizza Hut.  But this is healthy!  It’s fruit!  It’s vitamins!  She has become the chip-maker and I, the fruit-chopper.  Yes, the jobs may be somewhat tedious, but you can make a giant bowl and eat it for days.  And maybe even share some…I’ve yet to met someone who didn’t love it.

I hesitate to tell amounts here because this one is always relative to how much you want/need.  But, I will tell you what I do and you can vary it amount-wise or vary the fruits.

This time, I used three containers of strawberries, 6 Granny Smith apples, 2 mangoes, 4 peaches, and 2 cups of fresh blueberries and it made a huge bowl that we shared and ate from for about four meals.  Usually, I add kiwi and raspberries, but I forgot them this time and we survived.  I’ve also used sweet cherries.

Just chop them all up into little salsa-sized bites until you fill a bowl the way you want it!  I then add in strawberry freezer jam or cherry pie filling.  The amount varies based on the size of the bowl, but usually a couple Tablespoons does the trick.  The idea isn’t too add a bunch of sugar, rather to just coat everything a bit and add in just a touch of sweet flavor.  I also throw in a teaspoon or so of cinnamon because yum.

For the chips, slice flour tortillas into pie-like wedges.  We use a silicone brush to brush just a little water onto each wedge and then sprinkle them with cinnamon sugar.  We bake them in a preheated 400 degree oven for 6-8 minutes or until just golden brown and crisp.  They burn quickly so watch them closely.  And if the tortillas are really thick, they’ll definitely need more time.

For a huge bowl of salsa, we used 20 small tortillas.

That’s all there is to it!  Chop, slice, bake some chips and you’re good to go.  A guaranteed hit.

Fruit Salsa and Cinnamon Chips

 

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Prep time

1 hour

Total time

1 hour

 

Quite possibly the best snack ever. A variety of fruits mixed with a bit of jam and served with crispy and sweet cinnamon chips.

Alison: That Which Nourishes

Recipe type: appetizer, sides

Cuisine: American

Serves: varies

Grocery List

• Strawberries
• Kiwi
• Mangoes
• Tart apples
• Peaches
• Blueberries
• Raspberries
• Sweet cherries
• Strawberry jam or cherry pie filling
• 1 tsp. cinnamon
• Flour tortillas
• ¼-1/2 c. cinnamon sugar

Here's how...

1. Finely chop all fruit in the amounts you prefer and add to a large bowl. Mix in 1-3 T. strawberry jam or cherry pie filling and 1 tsp. cinnamon.
2. To make the chips, slice flour tortillas into pie-like wedges. Use a silicone brush to brush a little water onto each wedge and sprinkle with cinnamon sugar.
3. Bake in a preheated 400 degree oven for 6-8 minutes (depending on the thickness of the tortillas).

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