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Fruit Salsa and Cinnamon Chips

Fruit Salsa and Cinnamon Chips

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    45 m
Inspired by Home Cooks

Inspired by Home Cooks

Easy to make, fruit salsa served with cinnamon tortilla chips. Great for parties!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, SPLENDA(r) Granulated Sweetener, SPLENDA(r) Brown Sugar Blend and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon mixture. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit.
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Reviews

Jillian
70

Jillian

4/13/2011

Wow! This needs to come with a warning: Highly Addictive! This was a beautiful combination of colors and flavors. And, what's great about this is it's low fat and good for you too. No matter what assortment of fresh fruit you use it's bound to be good so use your favorites and use the recipe as a guide. I used a combination of apples, strawberries, peaches, and kiwi. I left out the sugar as the fruit has enough of that on it's own. For the preserves, I chose seedless raspberry. For the cinnamon chips I used reduced fat tortillas and cut them with a pizza cutter which made things a lot easier. I sprayed them with butter flavored Pam and sprinkled them with the cinnamon sugar. I baked them at 350 for 8 minutes flipped them and baked them for another 7 minutes. They were crispy, sweet and delicious - next time I would double the amount because they went fast. This got a lot of compliments not only for taste, but for creativity. I'll definitely make this again - great recipe!

Khali
38

Khali

5/18/2010

EVERYONE (meaning all ten of us) LOVED this. The fruit was amazing together...I added some, but I know it would have been good all on its own according to the recipe. The tortilla chips were really good and kept well in the refrigerator. We were able to eat this for dessert two nights in a row because it made so much. My son (6) and niece (5) helped make the tortilla chips; it was a great experience for them and myself...but very messy. haha. Would recommend to anyone looking for a healthier desert or snack for family, friends, or party.

funcook
31

funcook

2/10/2011

made with my family's fav fruit picks. pineapple/apple/strawberrys n blueberrys. left out all sugars n perserves. the chips used were wheat/tofu tortillas.. everyone loved them n never knew they were healthy. cinnamon mixture was only with 1 tblsp of raw sugar. left overs if any used on oatmeal/pancakes.

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