Fresh Fruit Salsa with Homemade Cinnamon Chips brings a burst of juicy strawberries, crisp apples, and tangy kiwi together in one colorful bowl. Paired with warm, cinnamon-dusted chips baked until golden, this sweet twist on Salsa with Cinnamon Chips makes a fun dessert or party snack. It’s ready in just 20 minutes, making it ideal for last-minute gatherings or a playful family treat.
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Ingredients for Salsa with Cinnamon Chips
For the cinnamon chips
- White granulated sugar – A must for that sweet, crunchy coating.
- Ground cinnamon – Warm and aromatic, it’s the star of these chips.
- Flour tortillas – Go for the 10-inch size for the perfect chip shape.
- Vegetable oil – Keeps the tortillas crisp and helps the cinnamon-sugar stick.
For the salsa
- Crushed tomatoes – Drain them well for a chunky, not watery, salsa.
- Red onion – Finely chopped for a sharp bite that balances the sweetness.
- Fresh cilantro – Adds a bright, herbal note—don’t skip it!
- Jalapeño pepper – Seeded and minced for just the right amount of heat.
- Lime juice – Freshly squeezed is best for a zesty kick.
- Ground cumin – Brings a smoky depth to the salsa.
- Salt – Absolutely essential to tie all the flavors together.
Cook Time for Sweet and Spicy Salsa
When I’m whipping up this Salsa with Cinnamon Chips for a last-minute get-together, I always appreciate how quickly it comes together. The timing is so simple and forgiving, which is perfect for when friends drop by unexpectedly. You’ll have everything prepped and ready to dip in less than half an hour, making it one of my favorite quick no-bake salsas for dipping.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
If you find yourself with extra time, I often use those spare minutes to set out other easy snacks, like my simple black bean dip, so everyone has plenty of options to graze on.
How to Make Homemade Cinnamon Chips Salsa
Making this Salsa with Cinnamon Chips is like creating a little magic in your kitchen—it’s so simple, but the sweet and spicy result feels so special. This is my go-to baked cinnamon chips salsa recipe when I want something that wows without the work.
Step 1: Prepare the Cinnamon Sugar
Begin by preheating your oven to 350°F (175°C). In a small bowl, whisk together the white granulated sugar and ground cinnamon until they’re fully combined and evenly mixed. This ensures every chip gets a perfect dusting of that warm, sweet flavor.
Step 2: Season the Tortillas
Lightly brush both sides of each 10-inch flour tortilla with the vegetable oil using a pastry brush. Sprinkle the cinnamon-sugar mixture evenly over both sides of each tortilla. This double coating ensures your chips are perfectly crispy and flavorful.
Step 3: Cut and Arrange
Use a sharp knife or pizza cutter to cut each prepared tortilla into 8 equal wedges. Arrange the wedges in a single layer on two large, ungreased baking sheets, ensuring they do not overlap. This helps them bake evenly and get that perfect golden snap.
Step 4: Bake to Perfection
Bake the tortilla wedges in the preheated oven for 8 to 10 minutes, rotating the baking sheets halfway through, until the chips are crisp and lightly golden brown. Remove from the oven and let cool slightly. The smell of warm cinnamon will fill your kitchen—it’s just heavenly!
Step 5: Mix the Salsa
While the chips bake, prepare the salsa by combining the drained crushed tomatoes, finely chopped red onion, chopped fresh cilantro, minced jalapeño pepper, lime juice, ground cumin, and salt in a medium bowl. Stir until all ingredients are thoroughly incorporated. This creates that fresh tomato salsa with jalapeño and cilantro that’s bursting with flavor.
Step 6: Rest and Serve
Let the salsa sit for 10 minutes at room temperature to allow the flavors to meld. Serve the warm cinnamon chips alongside the salsa for dipping. It’s the perfect combination of sweet, spicy, and savory in every bite!
Pro Tips & Tasty Tweaks
Over the years, I’ve made this Salsa with Cinnamon Chips more times than I can count, and along the way, I’ve picked up a few tricks to make it even better. Whether you’re serving a crowd or just your family, these little adjustments can make a big difference.
- Flavor Swap: For a fruitier twist, try mixing in some diced mango or peach. It adds a lovely sweetness that plays so well with the spice. If you love fruity dips, you might also enjoy my tropical pineapple salsa as another option.
- Diet Tweak: To cut back on sugar, you can use a sugar substitute in the cinnamon mix and opt for low-carb tortillas. The salsa itself is naturally low in sugar, making it a great choice if you’re watching your intake.
- Texture Fix: If you prefer a smoother salsa, just give it a few pulses in the food processor. I like mine a bit chunky, but it’s entirely up to your preference!
- Storage Tip: The chips are best enjoyed the day they’re made, but you can store any leftover homemade chips in an airtight container for up to two days. The salsa will keep in the fridge for about three days.
Salsa with Cinnamon Chips
Ingredients
- 1/2 cup white granulated sugar
- 1 tablespoon ground cinnamon
- 10 10-inch flour tortillas
- 1/4 cup vegetable oil
- 1 28-ounce can crushed tomatoes drained
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 1 jalapeño pepper seeded and minced
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Equipment
- oven
- baking sheet
Method
- Preheat your oven to 350°F (175°C). In a small bowl, whisk together the white sugar and ground cinnamon until well combined.
- Brush both sides of each flour tortilla lightly with vegetable oil, then sprinkle the cinnamon-sugar mixture evenly over both sides.
- Cut each prepared tortilla into 8 wedges and arrange them in a single layer on two large, ungreased baking sheets.
- Bake the chips for 8 to 10 minutes, or until they are crisp and lightly golden. Rotate the baking sheets halfway through for even baking.
- While the chips bake, make the salsa by combining the drained crushed tomatoes, chopped red onion, cilantro, minced jalapeño, lime juice, cumin, and salt in a medium bowl.
- Stir the salsa until all ingredients are thoroughly incorporated. For best flavor, let it sit for 10 minutes before serving to allow the flavors to meld.
- Serve the freshly baked, warm cinnamon chips alongside the bowl of salsa for dipping.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
One thing I love about this Salsa with Cinnamon Chips recipe is that it not only tastes amazing but also offers some wonderful nutritional benefits. While I always believe in enjoying food for the pure joy it brings, it’s nice to know when something delicious can also be good for you.
The salsa itself is packed with fresh vegetables and herbs that provide vitamins and antioxidants. Tomatoes are rich in lycopene, while cilantro and onions add their own unique nutritional profiles. The cinnamon in the chips isn’t just for flavor – it’s known for its antioxidant properties too.
For those looking for healthy fruit serving suggestions, this dish makes a fantastic alternative to heavier appetizers. If you’re planning a full spread, you might also enjoy my colorful Mexican layer dip or the light and refreshing Mexican shrimp cocktail to round out your menu.
| Nutrient | Benefit |
|---|---|
| Vitamin C (from tomatoes & lime) | Supports immune health |
| Antioxidants (from cinnamon) | Helps fight inflammation |
| Fiber (from vegetables) | Supports digestion |
A Lighter Version of Sweet and Spicy Salsa
Sometimes we want all the flavor of our favorite Salsa with Cinnamon Chips but with a lighter touch. Over the years, I’ve discovered several simple swaps that make this treat feel a bit more guilt-free without sacrificing that wonderful taste we all love.
For the chips, try using whole wheat or low-carb tortillas brushed lightly with olive oil spray instead of regular vegetable oil. You can reduce the sugar by half in the cinnamon mixture – the warm spice still comes through beautifully. Another trick I use is baking at a slightly lower temperature for a minute or two longer, which gives them that perfect crispness without over-browning.
The salsa naturally leans toward the healthier side, but you can make it even lighter by using fresh diced tomatoes instead of canned if you prefer. I sometimes add extra cilantro and lime juice for more flavor without calories. If you enjoy lighter dips, you might also want to try my guacamole with peas or the herb-packed almond pesto dip for variety.
Thoughtful Tips for Special Diets
I’ve shared this Salsa with Cinnamon Chips with friends and family who follow various dietary needs, and I’ve learned that with a few thoughtful adjustments, everyone can enjoy this sweet and savory treat. It’s all about finding what works for your body while keeping the spirit of the recipe alive.
For those watching their sugar intake, you can create a completely sugar-free version using your favorite natural sweetener like stevia or xylitol in the cinnamon mixture. The salsa itself is naturally low in sugar, making it perfect for those seeking low glycemic options. I’ve found that using sugar alternatives works beautifully in this baked cinnamon chips salsa recipe.
If you’re serving guests with different dietary needs, consider making two separate batches – one traditional and one adapted. For gluten-free needs, simply use gluten-free tortillas for the chips. Remember that portion control is key for blood sugar friendly eating – the good news is that this dish is so flavorful that a small serving feels completely satisfying.
How to Serve Salsa with Cinnamon Chips
I’ll never forget the first time I served this Salsa with Cinnamon Chips at one of our family gatherings. My cousin’s children, who usually turned up their noses at anything resembling vegetables, couldn’t get enough of the sweet and spicy combination. They kept coming back for “just one more chip” until the entire bowl disappeared!
This dish truly shines as part of a larger spread. I love serving it alongside other Mexican-inspired favorites like my hearty ground beef tacos or the vibrant Mexican street corn kale salad. The contrast between the warm, sweet chips and the cool, spicy salsa makes it perfect for balancing out richer dishes.
For drinks, I recommend something refreshing like iced tea with lime or a light beer that won’t overpower the flavors. Presentation matters too – I always use a colorful bowl for the salsa and arrange the cinnamon chips in a circular pattern around it. This party salsa with cinnamon chips always becomes the centerpiece of any gathering, sparking conversations and bringing people together around good food.
Mistakes to Avoid
Over the years of making my Salsa with Cinnamon Chips recipe, I’ve learned that a few small mistakes can really change the outcome. I’ll never forget the time I rushed the chips and ended up with burned edges that overpowered that wonderful sweet cinnamon flavor. Learning from my own kitchen mishaps has helped me perfect this homemade cinnamon chips salsa.
One common error is spreading the cinnamon sugar too thickly on the tortillas, which causes it to burn rather than caramelize. I always recommend a light, even sprinkle for the perfect baked cinnamon chips salsa. Another mistake I see is over-chilling the salsa – those fresh ingredients need to stay vibrant and crisp, not turn mushy in the refrigerator.
For the best party salsa with cinnamon chips, don’t skip resting the chopped vegetables to let the flavors meld. If you’re looking for other dip inspirations that are hard to mess up, my easy black bean dip and tropical pineapple salsa are wonderfully forgiving recipes. Remember that quality ingredients make all the difference – I always use organic cinnamon sugar for the most authentic flavor in every batch.
How to Store Salsa with Cinnamon Chips
I learned the importance of proper storage the hard way after a family picnic where my beautiful salsa with cinnamon chips turned soggy in the summer heat. Now I always keep them separate until just before serving – it’s the secret to maintaining that perfect crispy texture we all love in this sweet and spicy salsa.
The salsa itself stores beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen and meld together, making it even more delicious the next day. The cinnamon chips should be kept at room temperature in a paper bag or loosely covered container to maintain their crunch.
If you want to get ahead for a party, you can bake the chips up to two days in advance and store them properly. For other make-ahead party favorites, try my crispy homemade pita chips or the always-popular baked sweet potato chips. Remember that this party salsa with cinnamon chips is best enjoyed fresh, but with proper storage, you can enjoy every last bite.
Try This Salsa with Cinnamon Chips Yourself
I’ll never forget the first time my daughter asked me to teach her how to make this Salsa with Cinnamon Chips recipe for her school potluck. Seeing her proudly share our family’s version of this sweet and spicy salsa with her friends reminded me how food connects generations and creates lasting memories around the table.
This homemade cinnamon chips salsa has become one of those recipes that friends request whenever we gather. The combination of warm, cinnamon-kissed chips with the fresh, zesty salsa creates that perfect balance that keeps people coming back for more. It’s more than just a dish – it’s a conversation starter, a memory maker, and a taste that feels like home.
I hope you’ll try this baked cinnamon chips salsa for your next gathering or even just for a special treat. If you enjoy this flavor profile, you might also love my crunchy jicama fries, healthy Mexican favorites, or the refreshing guacamole with peas. Every bite tells a story, and I can’t wait for this recipe to become part of yours.
Frequently Asked Questions
What fruits work best in fruit salsa?
I love using sturdy fruits like apples, firm peaches, and berries that hold their shape. The key is balancing sweet and tart flavors – try combining strawberries with kiwi and a touch of lime juice. Avoid overly juicy fruits that might make your salsa too watery.
Can I make salsa without sugar?
Absolutely! For a sugar-free version, I use natural sweeteners like stevia or monk fruit in the cinnamon mixture. The salsa itself is naturally low in sugar, especially if you focus on less sweet fruits and plenty of fresh herbs.
How long does watermelon salsa last?
Watermelon salsa is best enjoyed within a day since the fruit releases more liquid over time. Store it in an airtight container in the refrigerator, and give it a gentle stir before serving. For longer-lasting options, try my pineapple salsa which holds up better.
What’s the difference between pico de gallo and fruit salsa?
Pico de gallo is traditionally savory with tomatoes, onions, and cilantro, while fruit salsa combines sweet fruits with spicy and herbal elements. Both make fantastic dips, but fruit salsa with cinnamon chips creates that wonderful sweet and savory contrast I adore.
Can I use fruit preserves instead of fresh fruit?
While preserves can work in a pinch, I prefer fresh fruit for its bright flavor and crisp texture. Preserves tend to be much sweeter and have a softer consistency that doesn’t provide the same fresh contrast to the crispy cinnamon chips.
Bright & Bold Party Recipes Everyone Loves
These crowd-pleasing recipes bring color and flavor to any gathering. Perfect for sharing with friends and family.
Mexican Shrimp Cocktail – A refreshing, zesty seafood appetizer that always disappears first at parties.
Colorful Mexican Layer Dip – Seven delicious layers of beans, guacamole, and fresh veggies in every scoop.
Creamy Almond Pesto Dip – Herb-packed and perfect with vegetables or crusty bread for dipping.
Mexican Street Corn Kale Salad – All the flavors of elote in a healthy, make-ahead salad format.
