Description
A vibrant fruit salsa with crispy cinnamon chips, perfect as a fun and healthy dessert or side for kids’ lunches.
Ingredients
Scale
- 2 cups chopped strawberries
- 1 cup chopped pineapple
- 1 cup chopped kiwi
- 1/2 cup chopped blueberries
- 1/4 cup chopped red onion (optional, for a little zing)
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 6–8 large whole wheat tortillas
- 1/4 cup melted butter or coconut oil
- 2 tablespoons cinnamon sugar (mix 2 parts sugar to 1 part cinnamon)
Instructions
- In a medium bowl, combine the strawberries, pineapple, kiwi, blueberries, and red onion (if using).
- Gently stir in the lime juice and honey. Set aside to let the flavors meld while you make the chips.
- Preheat your oven to 375°F (190°C).
- Cut each tortilla into 8 wedges (like cutting a pizza).
- Brush both sides of the tortilla wedges with melted butter or coconut oil.
- Arrange the wedges in a single layer on a baking sheet.
- Sprinkle generously with cinnamon sugar.
- Bake for 8-12 minutes, or until crispy and golden brown. Watch them closely as they can burn quickly!
- Let the cinnamon chips cool slightly before serving.
- Serve the fruit salsa with the warm cinnamon chips for dipping.
Notes
- You can use any combination of your kids’ favorite fruits.
- If your kids are sensitive to textures, chop the fruit very finely.
- Make sure the chips are completely cool before storing them in an airtight container. They will stay crispy for a day or two.
- This salsa is also great served with yogurt or cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Side Dish
- Method: No-Cook (Salsa), Baked (Chips)
- Cuisine: American
Nutrition
- Serving Size: About 1 cup salsa with chips
- Calories: 250-300
- Sugar: 20-25g
- Sodium: 50-100mg
- Fat: 8-12g
- Saturated Fat: 3-5g
- Trans Fat: 0g
- Carbohydrates: 40-50g
- Fiber: 4-6g
- Protein: 3-5g
- Cholesterol: 0-5mg