Fruit Salsa & Cinnamon Tortilla Crisps Recipe

I could tell you a 7 minutes story about how much I love this recipe and ramble about how delicious it is and how people always ask me how to make it or ask me to bring it when I attend a gathering and they literally scoop some fruit salsa on a cinnamon chip and force people to try it who are convinced they "are good, but thanks" but honestly nobody cares...let's get to why you're really here...the recipe!


What you'll need :

Flour tortillas
Ground Cinnamon
Two large bowls
Glass Pan/Bowl (for melting butter)
2 Metal Cookie Sheets
Cooking Spray
Butter (I used 3 sticks when I used 20 tortillas..that is equivalent to filling up a gallon sized bag with the cinnamon crisps)
1 Pineapple
1 pound of Strawberries
2 or 3 Kiwis
Large Knife(for cutting pineapple)
Small Knife (for dicing fruit)
Spoon (for digging out pineapple)
Air-tight container or gallon plastic bag

I make this often in the summer for various events and get-togethers and everyone always asks for the recipe!
So here it is!
It's so simple!
Here's how to make the Cinnamon Tortilla Crisps and the Fruit Salsa follows!

If you're like me you don't follow recipes well or you completely make it up as you go and make them your own.

This recipe is hard to mess up, y'all!

It's SO easy.

Preheat your oven to 350° F and spray a metal cookie sheet with cooking spray. This is station #4.

When I make this it takes over my counters and I do an assembly line. I melt a stick of butter in a glass dish and that is station #2.

Station #1 is where you take flour tortillas and use a pizza cutter to cut them like a pizza into triangles. If you want you can go ahead and cut all your tortillas up.

My mom says it like TOR-TILL-AHHS instead of TOR-TEE-YU and it's honestly hilarious. That's all I can think about when I see that word. Love you Mom.

Ok, but the only reason I cut up with each batch instead of ahead of time is because if I decide I'm done making them or have enough then I am stuck with tiny triangle tortillas... But that's up to you.

Next get a large bowl and add sugar and ground cinnamon. You'll want to mix or toss it around until it's incorporated well. Just add cinnamon until it looks like a good cinnamon to sugar ratio. There's no right or wrong amount. But remember you can always add more...but can't take it out. This is station #3.

The next step is to take the tortillas a few at a time and drop them in the melted butter. The butter needs to be room temperature. Hot butter will make the tortillas get mushy. The only way you can mess up is IF YOU DON'T LET THE TORTILLA GET BUTTERY ENOUGH! Use small tongs to flip the tortillas in the butter then allow the excess butter to drip and set them in the bowl of cinnamon sugar one at a time.

Once you have about 6 triangles in the mix, hold the bowl with two hands and toss the tortillas around until they're completely coated in the sugary goodness. This can also be accomplished with a gallon ziplock bag if you prefer.

Use the tongs to place the triangles on the baking sheet and when you have a full pan place it in the oven and SET A TIMER.

I bake mine between 8-13 minutes. I know that's a large window of time difference, but you have to watch them. If you have a thin or small cookie sheet they cook faster than a heavier or a larger one. Just pay attention.

I encourage you to do a test batch of a few to see how long you need to bake yours. You want them to be crispy, but not burn! I have a gas oven so timing will vary for you. You have to find what works best for you. I've also deep fried these and that works too! The only issue is over time the oil has so much excess sugar that it can start to burn. If you're planning on doing enough for a crowd I encourage the oven method. Frying would be better for a family sized batch. I've never air fried them, but I'm sure that could work also.

While they are baking in the oven start working on your next batch. Dip in the butter, cinnamon and place on the cookie sheet and repeat. It goes faster if you have a batch ready when you take the first one out of the oven.

When you remove a batch from the oven check to see if they're crispy and not flimsy. If they are, immediately remove them from the pan and drop them in the cinnamon sugar bowl one at a time. If they're flimsy try to decide if they look like they will stiffen when they cool or they need more oven time. They should be crispy and fluff up a teeny bit. Toss and re-coat them in the sugary goodness and place in an air tight container.

It's trial and error for learning how long for them to bake. Like I said, do a trial run and be exact on the timing so each batch taste the same.
______________________________________________ The "Fruit Salsa" it is even easier!

You'll need strawberries, one pineapple, and 2 or 3 kiwis.

You can absolutely add whatever other fruit you would like! This is just always my go-to.

Bonus points if you buy LOCAL from a farmer's market! Farm Fresh is always best!

Simply cut the pineapple in half long ways and score the inside with a knife. Use a spoon to dig the core and pineapple out. You'll use the pineapple so set it aside. Wash your strawberries and cut the stems off. Dice them up into tiny pieces. Same with the kiwi. The pineapple isn't the easiest to dice so cut it up as small as you can and toss it all together in a bowl. You'll use your pineapples as your serving pieces for your salsa!

Nothing says SUMMER like a pineapple full of yummy and bright fresh fruit!

I would suggest you make the chips ahead of time a few hours or even the night before. They can be time consuming! But just like everything that takes is so worth it!

I hope yall are enjoying these days us country people look forward to of fresh fruit and veggies from the garden! Summer is such a special time and state of mind!

When you make yours please let me know how it turns out!

Share pics and tag me if you want so I can see your beautiful summer salsa spread 🍍

                                   ♡ JAMIE LEE


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