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Sweet Salsa and Cinnamon Chips
Prep
20 mins
Cook
10 mins
Servings
5
Difficulty
Easy
Here's a delightful treat that's become a favorite in my kitchen. Sweet salsa and cinnamon chips is the perfect dessert when you want something fresh, fun, and ready in under thirty minutes. The fruit salsa bursts with natural sweetness from strawberries, kiwi, mango, and banana, while those crispy cinnamon tortilla chips provide the ideal dipping vehicle. What I love most is how simple it is to pull together using ingredients you probably already have on hand. Plus, you're getting tons of vitamin C and fiber from all those colorful fruits, so it actually feels a bit wholesome despite tasting completely indulgent. It's my go to when I need a dessert that won't keep me in the kitchen all day.
Ella x
Ingredients
- 1010 frozen strawberries
- 22 kiwi, peeled and chopped
- ½ medium mango - peeled and diced½ medium mango - peeled and diced
- 11 ½ bananas, peeled and diced
- 33 (12 inch) flour tortillas, canola cooking spray
- 11 cup cinnamon sugar
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (200 degrees C).
- 2
Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.
- 3
Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.
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