Fruit Salsa with Cinnamon Chips

Vegetarian
Vegan
Dairy Free
Health score
10%
Fruit Salsa with Cinnamon Chips
45 min.
15
247kcal

Suggestions


Looking for a vibrant and delicious treat that’s perfect for any occasion? Our Fruit Salsa with Cinnamon Chips is sure to be the hit of your next gathering! This delightful dish combines a colorful array of fresh fruits with irresistibly crunchy cinnamon-coated tortilla chips, creating a flavorful experience that is as visually appealing as it is tasty.

Not only is this recipe vegetarian, vegan, and dairy-free, but it also offers a refreshingly sweet yet tangy taste that can brighten up any snack time. Imagine the burst of flavors from juicy strawberries, tart raspberries, and crisp apples, all harmoniously blended with hints of brown sugar and strawberry preserves. This fruity salsa is the ultimate healthy indulgence, delivering a satisfying crunch and a sweet finish that both kids and adults will love.

With a prep time of just 45 minutes and enough to serve 15 people, it’s perfect for parties, family gatherings, or even a quiet afternoon treat. The cinnamon chips are quick to bake and add a deliciously sweet complement to the fresh fruit mixture, making each bite a joyful experience. So gather your ingredients and let’s get ready to impress your friends and family with this exquisite and wholesome appetizer that’s bound to excite your taste buds!

Ingredients

  • tablespoon brown sugar packed
  • tablespoons cinnamon 
  • 10 10-inch flour tortilla sliced into wedges ()
  •  kiwi fruit diced peeled
  • 0.5 pound raspberries 
  •  delicious apples diced cored peeled
  • 16 oz strawberries diced hulled
  • tablespoons strawberry jam 
  • cup sugar divided

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Combine all fruit in a large bowl; mix in 2 tablespoons sugar, brown sugar and strawberry preserves. Cover and chill at least 15 minutes.
  2. Mix together remaining one cup sugar and cinnamon. Arrange tortilla wedges in a single layer on an ungreased baking sheet; coat chips with butter-flavored vegetable spray.
  3. Sprinkle with desired amount of cinnamon-sugar.
  4. Bake at 350 for 8 to 10 minutes. Repeat with remaining tortilla wedges; cool 15 minutes.
  5. Serve chips with chilled fruit mixture.

Nutrition Facts

Calories247kcal
Protein7.04%
Fat14.5%
Carbs78.46%

Properties

Glycemic Index
20.98
Glycemic Load
20.58
Inflammation Score
-4
Nutrition Score
9.7113042370133%

Flavonoids

Cyanidin
7.81mg
Petunidin
0.08mg
Delphinidin
0.29mg
Malvidin
0.02mg
Pelargonidin
7.66mg
Peonidin
0.04mg
Catechin
1.45mg
Epigallocatechin
0.37mg
Epicatechin
2.52mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.17mg
Naringenin
0.08mg
Luteolin
0.12mg
Kaempferol
0.32mg
Myricetin
0.01mg
Quercetin
1.47mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:246.81kcal
12.34%
Fat:4.06g
6.25%
Saturated Fat:1.38g
8.64%
Carbohydrates:49.47g
16.49%
Net Carbohydrates:44.98g
16.36%
Sugar:23.53g
26.14%
Cholesterol:0mg
0%
Sodium:346.46mg
15.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.44g
8.88%
Vitamin C:32.29mg
39.14%
Manganese:0.56mg
28.24%
Fiber:4.49g
17.98%
Vitamin B1:0.25mg
17%
Selenium:10.77µg
15.38%
Folate:58.66µg
14.67%
Vitamin B3:2.35mg
11.73%
Phosphorus:115.7mg
11.57%
Iron:2.06mg
11.43%
Vitamin K:10.79µg
10.28%
Vitamin B2:0.16mg
9.36%
Calcium:89.4mg
8.94%
Copper:0.11mg
5.33%
Magnesium:21.23mg
5.31%
Potassium:184.13mg
5.26%
Vitamin B6:0.07mg
3.47%
Vitamin E:0.44mg
2.92%
Zinc:0.39mg
2.62%
Vitamin B5:0.2mg
2.05%
Source:My Recipes