Cinnamon sugar chips with fruit salsa
Crisp cinnamon sugar tortilla chips baked until golden, with a bright strawberry, apple and kiwi salsa for scooping. A fresh, crunchy movie-night treat.
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 4
- Per serve
- 320 kcal
Ingredients
Method
Heat the oven to 400°F with racks in the upper and lower thirds; it takes about 10 minutes, so prep while it heats. Mix the sugar and cinnamon in a small bowl.
Brush both sides of each tortilla lightly with the melted butter and sprinkle the top side generously with cinnamon sugar. Stack them and cut into 8 wedges, then spread the wedges in a single layer, sugar side up, on 2 sheet pans.
Bake until crisp and golden at the edges, swapping the pans halfway. They crisp up more as they cool.
While the chips bake, finely dice the strawberries, apple (no need to peel) and kiwis into small, even pieces and toss with the lime juice and honey.
Let the chips cool on the pans for a minute, then pile them on a platter with the fruit salsa in a bowl for scooping.
Tips
- Air fryer option: cook the wedges in a single layer at 375°F for 4 to 5 minutes, shaking halfway. You'll need 2 or 3 batches, so it takes about as long as the oven.
- Dice the fruit small, about the size of a pea, so it stays on the chip.
- For dairy-free, brush the tortillas with coconut or neutral oil instead of butter; use maple syrup instead of honey to make it vegan.
