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Summer Fruit Salsa With Cinnamon Chips

This sweet and tangy fruit salsa with homemade crispy cinnamon tortilla chips dippers is the ultimate summer appetizer! --- Destined to become your #1 requested appetizer this summer. No one needs to know that it's secretly healthy!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 cups finely diced fresh strawberries
  • 3 kiwi peeled and finely diced
  • 1 large navel orange peeled and finely diced
  • 1 can 20 oz crushed pineapple, drained
  • 1 tablespoon lemon juice
  • 2 teaspoons xylitol or granulated sugar
  • 8 8-in flour tortillas, cut into eighths
  • 1/4 cup butter melted
  • 1/4 cup coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon


  • Prepare the fruit salsa: In a medium serving bowl, combine all salsa ingredients. Cover and chill in refrigerator until ready to use.
  • Prepare the cinnamon chips: Place tortilla wedges in a single layer on 2 baking sheets. Brush wedges with melted butter. Combine coconut sugar and cinnamon. Sprinkle cinnamon-sugar over wedges. Bake tortilla chips at 400F 9 to 10 minutes, or until chips are golden brown.
  • Cool cinnamon chips 10 minutes before serving with chilled fruit salsa.


Store fruit salsa in refrigerator up to 3 days. Store cinnamon chips in an airtight container at room temperature up to 1 week.