Fruit Salsa & Cinnamon Chips

May 25, 2009 at 8:45 PM Leave a comment

Mango Salsa & Cinnamon Chips

Mango Salsa & Cinnamon Chips


The best part about this simple recipe is that it can easily be adjusted to include different types of fruit, depending what is in season.  I’ve tried many different combinations, and find it is especially great when mangos are included! 


For the Salsa…

  • 2 Apples, cored and chopped
  • 2 Kiwis, peeled and chopped
  • 1 large Mango, peeled and chopped
  • 10 large Strawberries, husked and chopped
  • 0.75 cup of blueberries
  • 1-2 tablespoons of fruit preserves (any flavour, pick one without a lot of added sugar)

(Other fruit options: bananas, oranges, peaches, raspberries, etc…)

For the Cinnamon Chips…

  • 10 (10″) tortillas
  • Pam cooking spray
  • 1 cup Splenda or white sugar
  • 1 tablespoon cinnamon


For the Salsa…

  1. Gently combine all the chopped fruit with the preserves
  2. Chill until ready to serve

For the Chips…

  1. Preheat oven to 350F (175C)
  2. Cut each tortilla into 6 wedges
  3. Mix the splenda (or sugar) and cinnamon in a large ziplock bag
  4. Working with 2 or 3 tortilla wedges at a time, lightly coat each wedge side with the cooking spray and drop them into the ziplock bag.  Seal the bag and shake to coat the wedges
  5. Place the wedges in one layer on a parchment lined baking sheet.  Repeat with all wedges
  6. Bake wedges in pre-heated oven for 8 minutes
  7. Enjoy with the fruit salsa!
 Nutritional Information:
(Based on 10 servings of salsa – remember to add the nutritional value for the tortilla also!)

Calories: 50
Fat: 0.2g

(Based on “Annie’s Fruit Salsa” from


Entry filed under: Desserts. Tags: , , , , , , , , , , , , , .

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