Dessert Chips with Fruit Salsa Recipe
Introduction
This Dessert Chips Fruit Salsa is a fun and flavorful treat combining crispy chocolate-coated tortilla chips with a fresh, vibrant fruit salsa. It’s perfect for parties, snacks, or a light dessert that’s both sweet and satisfying.
Ingredients
- 4 flour tortillas (8-inch)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1.5 tablespoons unsweetened cocoa powder
- 1/8 teaspoon ground cinnamon (optional)
- Pinch of salt
- 1 cup fresh strawberries, diced
- 1 medium kiwi, peeled and diced
- 1/2 cup fresh pineapple, diced
- 1/2 cup mango, diced
- 1/2 small apple, diced
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh mint, finely chopped (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a small bowl, combine the granulated sugar, cocoa powder, ground cinnamon if using, and a pinch of salt.
- Step 3: Brush both sides of each tortilla evenly with melted butter. Sprinkle the cocoa-sugar mixture over both sides of the tortillas to coat thoroughly.
- Step 4: Stack the coated tortillas and cut each into 8 wedges to form chip shapes. Arrange the wedges in a single layer on the prepared baking sheet.
- Step 5: Bake the chips for 8 to 10 minutes, turning them halfway through, until they are crisp. Remove from the oven and let cool completely.
- Step 6: In a medium bowl, combine the diced strawberries, kiwi, pineapple, mango, and apple. Drizzle with lime juice and honey or maple syrup. Add chopped mint if desired, and gently toss to combine.
- Step 7: Serve the chocolate tortilla chips alongside the fruit salsa for dipping and enjoy!
Tips & Variations
- For extra crispiness, make sure the chips are spaced apart and not overlapping on the baking sheet.
- Try using other fruits like blueberries or peaches depending on what’s in season.
- To make the chips vegan, substitute the butter with a plant-based spread.
- Adding a pinch of chili powder to the cocoa mixture provides a subtle spicy kick.
Storage
Store leftover chips in an airtight container at room temperature for up to 3 days to keep them crisp. Store the fruit salsa separately in the refrigerator for up to 1 day. Reheat chips briefly in a low oven if they soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use corn tortillas instead of flour tortillas?
Flour tortillas work best for this recipe as they have a softer texture that crisps nicely when baked with the coating. Corn tortillas may become too brittle or dry.
How do I prevent the fruit salsa from getting soggy?
Mix the salsa just before serving to keep the fruits fresh and minimize sogginess. If preparing ahead, drain any excess liquid from the fruit before tossing with lime juice and sweetener.
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Dessert Chips with Fruit Salsa Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make dessert featuring crispy chocolate-coated tortilla chips paired with a fresh, vibrant fruit salsa. This recipe combines the rich flavors of cocoa and cinnamon in the chips with the sweet and tangy notes of mixed tropical fruits, making it a perfect treat for any occasion.
Ingredients
Chips
- 4 flour tortillas (8-inch)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1.5 tablespoons unsweetened cocoa powder
- 1/8 teaspoon ground cinnamon (optional)
- Pinch of salt
Fruit Salsa
- 1 cup fresh strawberries, diced
- 1 medium kiwi, peeled and diced
- 1/2 cup fresh pineapple, diced
- 1/2 cup mango, diced
- 1/2 small apple, diced
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh mint, finely chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the chips don’t stick during baking.
- Prepare Coating Mixture: In a small mixing bowl, combine the granulated sugar, unsweetened cocoa powder, ground cinnamon (if using), and a pinch of salt. This mixture will add a sweet and chocolaty flavor to your tortilla chips.
- Butter and Coat Tortillas: Brush both sides of each flour tortilla evenly with the melted unsalted butter, then sprinkle the cocoa-sugar mixture over both sides, ensuring full coverage for a rich taste.
- Cut Tortillas Into Chips: Stack the coated tortillas and cut each into 8 wedges, creating classic chip shapes. Spread these wedges in a single layer on the prepared baking sheet to allow even baking.
- Bake Chips: Bake the chips for 8 to 10 minutes, turning them halfway through baking to ensure crispness on both sides. Remove from the oven and let them cool completely; this will help them become extra crunchy.
- Assemble Fruit Salsa: In a medium bowl, combine the diced strawberries, kiwi, pineapple, mango, and apple. Drizzle with fresh lime juice and honey or maple syrup for a perfect balance of sweetness and tartness. Add finely chopped fresh mint, if desired, and gently toss to mix all flavors together.
- Serve: Arrange the freshly baked chocolate tortilla chips alongside the vibrant fruit salsa. Enjoy dipping the chips into the fresh, flavorful salsa as a delicious and refreshing dessert.
Notes
- You can substitute the flour tortillas with gluten-free tortillas if needed.
- For a vegan version, use a plant-based butter alternative and maple syrup instead of honey.
- Be careful not to overbake the chips as they can burn quickly towards the end; watch closely after 8 minutes.
- The fruit salsa is highly customizable—feel free to add or substitute fruits based on seasonal availability.
- Store leftover chips in an airtight container to maintain crispness.
- The chips and salsa are best enjoyed fresh for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: dessert chips, fruit salsa, chocolate tortilla chips, fruit dip, easy dessert, baked chips, healthy dessert
