Ready to meet your new favorite fruit-forward snack? My Fruit Salsa with Baked Cinnamon Sugar Chips is anything but boring. Made from juicy cut fruit, sweet honey, and a hint of lemon, this fruit salsa is the best thing to happen to fruit since the fruit salad. Plus, it’s served with deliciously sweet baked cinnamon sugar chips (also known as Buñuelos) that perfectly compliment the sweetness of the fruit. If you’ve been looking for fun a way to use up the last of your summertime fruit, then look no further because this is it!
Why You’ll LOVE This Recipe
Friends, what’s your favorite summertime snack? For me, one of my all-time favorite is chips and salsa. There is nothing better on a warm day than sitting poolside with a big bowl of crunchy, salty tortilla chips, a side of deliciously spicy homemade salsa, and even a margarita (or two 😉 ). But sometimes, I find myself craving a sweet treat, and it’s on those days that traditional chips and salsa just won’t do.
But you know what will? This sweet Fruit Salsa with Baked Cinnamon Sugar Chips. Think of this recipe like your not-so-traditional chips and salsa, but made sweet instead of savory. Instead of being fried and coated in salt, these tortilla chips are baked and dusted with sweet cinnamon sugar. And, instead of a peppery tomato salsa, this salsa comes together with chunks of fresh fruit, honey, and a little lemon. Think of it like the perfect fruit salad… just made dippable!
And, as the summer turns to fall and school comes back into session, this is the perfect snack to pack in your kids’ lunchboxes! My boys love having a side of chips and salsa with their lunch, and this Fruit Salsa satisfies their cravings while also giving them a sweet and healthy dessert-like snack! You can easily prepare this recipe at the beginning of the week and store it to enjoy later. Just place the fruit salsa into an airtight container in the fridge, and the chips into a ziplock bag (that you can leave on the countertop or in the pantry) and you’ve got the perfect snack ready to go!
What You Need to Make This Better-For-You
- Fruit: This fruit salsa comes together with a combination of chopped strawberries, cantaloupe, green apple, kiwis, and raspberries. It’s the perfect combination! If you want to play around with other types of fruit, see my notes below.
- Honey: A little honey adds just the right amount of sweetness to the fruit without making them overly-sweet.
- Lemon: Lemon juice ensures that the fruit stays fresh and doesn’t turn brown. Don’t skip this!
- Tortillas: The simplest way to prepare the cinnamon sugar tortilla chips (aka Buñuelos) is to use store-bought tortillas! I opt for flour tortillas or Siete grain-free tortillas because they have a neutral flavor that pairs well with the cinnamon and sugar. See my notes below for tips on choosing the right tortilla!
- Cinnamon: Of course, you’ll need cinnamon in order to make the cinnamon sugar mixture!
- Coconut Sugar: Instead of using traditional cane sugar, I like opting for coconut sugar. It has a lower glycemic index than traditional sugar, and still tastes just as sweet and delicious.
How to Make These Sweet & Delicious Chips and Salsa
To make this recipe, start by preparing the fruit salsa. Wash and chop all of the fruit (the strawberries, cantaloupe, green apple, kiwis, raspberries, and honey) and add them to a large bowl. Next, squeeze the lemon juice into the bowl and add in the honey and a pinch of sea salt. Toss to coat well.
Then, prepare the cinnamon chips (aka Buñuelos) by preheating your oven to 350 F. Place the tortillas onto a cutting board and cut them into tortilla chip-shaped triangles. Line a baking sheet with parchment paper and transfer the chips onto the baking sheet. Then, mix the cinnamon and coconut sugar together in a small bowl and set it aside.
Spray the tortillas lightly with an oil spray, on both sides, and pour the cinnamon sugar mixture on top of them. Be sure to flip each chip over so that both sides are equally coated in the cinnamon sugar. Transfer the tray to the oven and allow the chips to bake for 9-12 minutes, or until they’re crunchy. Watch them carefully, so that they don’t burn!
Once the chips are done, remove them from the oven and allow them to cool. Serve with the fruit salsa and enjoy! Store any leftover chips in an airtight container or ziplock bag, on the counter, for up to one week, and the fruit salsa in the fridge for up to five days.
Frequently Asked Questions
I recommend using either traditional flour tortillas or Siete grain-free tortillas! Both are neutral enough in flavor to compliment the cinnamon, sugar, and the fruit salsa.
I don’t recommend using corn tortillas, as they are too savory and won’t pair well with the rest of this recipe.
Yes, you can! Softer fruits like berries, peaches, nectarines, or even mandarin oranges would all taste great in this salsa.
Yes, of course! While I like to make mine myself for a healthier, refined sugar-free option, you can definitely opt to use store bought cinnamon sugar chips. My favorite store-bought option is from Siete (and, they’re naturally grain-free!)
Store the salsa in an airtight container, in the fridge, for up to five days. And, store the cinnamon sugar chips in a ziplock bag in the counter or in the pantry for up to one week.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- 1 Fruit Chopper this is one of my favorite kitchen tools and makes it so easy to chop the fruit in seconds!
- 1 Airtight Container these containers are a staple in my kitchen and are perfect for storing this fruit salsa.
- 1 Baking Sheet a good baking sheet is a staple in any kitchen, and these are my personal favorites.
Ingredients
For the Summer Fruit Salad
- 3 Cups Strawberries, chopped
- 1 Cup Cantaloupe, chopped
- 1 Green Apple, chopped
- 2 Kiwis, chopped
- 1 Cup Raspberries, chopped
- 3 Tablespoons Honey
- ½ Lemon, juiced
For the Cinnamon Chips (aka Buñuelos)
- 6 Tortillas
- 2 Tablespoons Cinnamon
- 2 Tablespoons Coconut Sugar
Instructions
- To make this recipe, start by preparing the fruit salsa. Wash and chop all of the fruit (the strawberries, cantaloupe, green apple, kiwis, raspberries, and honey) and add them to a large bowl.
- Next, squeeze the lemon juice into the bowl and add in the honey and a pinch of sea salt. Toss to coat well.
- Then, prepare the cinnamon chips (aka Buñuelos) by preheating your oven to 350 F.
- Place the tortillas onto a cutting board and cut them into tortilla chip-shaped triangles.
- Line a baking sheet with parchment paper and transfer the chips onto the baking sheet.
- Then, mix the cinnamon and coconut sugar together in a small bowl and set it aside.
- Spray the tortillas lightly with an oil spray, on both sides, and pour the cinnamon sugar mixture on top of them. Be sure to flip each chip over so that both sides are equally coated in the cinnamon sugar.
- Transfer the tray to the oven and allow the chips to bake for 9-12 minutes, or until they're crunchy. Watch them carefully, so that they don't burn!
- Once the chips are done, remove them from the oven and allow them to cool.
- Serve with the fruit salsa and enjoy! Store any leftover chips in an airtight container or ziplock bag, on the counter, for up to one week, and the fruit salsa in the fridge for up to five days.
Rate & review
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What others are saying
I’ve always loved these cinnamon chips but I’ve never known how to make them myself until now! thank you so much!!
Yay! Aren’t they so super easy? I hope you love this recipe, Mckenzie!