Fruit Salsa With Cinnamon Sugar Dipping Chips Recipe

Fruit Salsa with Baked Cinnamon Sugar Chip Bowls!

I love Salsa anything! Mango salsa, tomato salsa, black bean salsa…you name it! But, I’ve never had fruit salsa! How is that even possible? 

I paired this fruit salsa with a fun cinnamon sugar dipping chip that was so dang easy to  make! I made them into dipping shapes using a mini muffin tin to shape them! Come on in, I’ll show you how: 🙂

 

You’ll Need:

  • 3 Tblsp. of fruit preserves – we used strawberry
  • 1 Tblsp. of white sugar
  • 1/2 Tblsp. of brown sugar
  • Variety of peeled and diced fruit – I used Mango, Blackberries, Raspberries, Blueberries, and Kiwi

Chips:

  • Flour tortilla shells (10 in)
  • Butter cooking spray
  • Cinnamon Sugar – 1/2 cup of sugar mixed with 1 Tblsp of cinnamon *you might have extra for cinnamon toast! 

Suggested Equipment:

  • Mini Muffin Tin
  • Saucepan
  • Silicone Spatula

Instructions:

Fruit Salsa with Baked Cinnamon Sugar Chip Bowls!

  • In a small saucepan, heat the preserves, and sugar 
  • Stir until sugar is dissolved
  • Let the sauce cool a bit
  • Place the diced fruit into a medium bowl, and fold in the sauce
  • Cover and refrigerate while you bake the chips

Fruit Salsa with Baked Cinnamon Sugar Chip Bowls!

  • Cut the tortilla shells into 4 parts – cut each in half, and cut those halves in half to make 4 equal parts
  • Using a mini muffin tin, push each tortilla shell into each compartment
  • Spray the shells with butter spray, and sprinkle with cinnamon sugar
  • Bake at 350 degrees for about 10 minutes, or until crisp and golden

Fruit Salsa with Baked Cinnamon Sugar Chip Bowls!

  • Serve the chips with the fruit salsa and optional whipped cream, such as Reddi Whip!

Here’s the handy dandy printable for ya:

Fruit Salsa with Baked Cinnamon Sugar Chips
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Ingredients
  1. 3 Tblsp. of fruit preserves - we used strawberry
  2. 1 Tblsp. of white sugar
  3. 1/2 Tblsp. of brown sugar
  4. Variety of peeled and diced fruit - I used Mango, Blackberries, Raspberries, Blueberries, and Kiwi
Chips
  1. Flour tortilla shells (10 in)
  2. Butter cooking spray
  3. Cinnamon Sugar - 1/2 cup of sugar mixed with 1 Tblsp of cinnamon
Instructions
  1. In a small saucepan, heat the preserves, and sugar
  2. Stir until sugar is dissolved
  3. Let the sauce cool a bit
  4. Place the diced fruit into a medium bowl, and fold in the sauce
  5. Cover and refrigerate while you bake the chips
  6. Cut the tortilla shells into 4 parts - cut each in half, and cut those halves in half to make 4 equal parts
  7. Use a mini muffin tin, and push each tortilla shell into the compartments
  8. Spray the shells with butter spray, and sprinkle with cinnamon sugar
  9. Bake at 350 degrees for about 10 minutes, or until crisp and golden
  10. Serve the chips with the fruit salsa and optional whipped cream, such as Reddi Whip!
Adapted from All Recipes
Adapted from All Recipes
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  • Fruit Salsa with Baked Cinnamon Sugar Chip Bowls!

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