Fruit Salsa with Cinnamon Crisps

Nicole Mergen

Take a break from traditional salsa and jump into spring with this healthy fruit salsa. Instead of using plain old tortilla chips, this fruit salsa pairs great with homemade cinnamon crisps.


Cinnamon Crisps

  • 10 flour tortillas
  • Cooking spray
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

 Fruit Salsa

  • 2 Granny Smith apples
  • 1 lemon
  • 2 kiwis
  • 1 lb. strawberries
  • ½ lb. raspberries
  • 1 tablespoon brown sugar
  • 3 tablesoons raspberry preserves


 Cinnamon Crisps:

  1. Preheat oven to 350 degrees.
  2. Combine cinnamon and sugar, set aside.
  3. Using 3 tortillas at a time, spray both sides with cooking spray.
  4. Sprinkle each side lightly with cinnamon sugar.
  5. Stack the tortillas and cut into wedges using a pizza cutter.
  6. Place on baking sheet and bake 8-11 minutes, until crisp.

 Fruit Salsa:

  1. Peel and finely chop apple.
  2. Squeeze 2 teaspoons lemon juice over apples and mix well.
  3. Finely chop strawberries and kiwi, the raspberries will break apart on their own.
  4. Combine all ingredients gently.
  5. Let sit at room temp. for a minimum of 15 minutes before serving.