Homemade Chips & Fruit Salsa

While I got a little caught up in the Star Wars themed desserts for “May the Fourth Be With You”, I also made a few Mexican-inspired desserts to celebrate Cinco de Mayo last weekend! So last weekend, I decided to combine my love of chips and salsa with my love for all things dessert! My boyfriend and I devour chips and salsa, especially when it’s homemade. Some nights, we’ve sat down before dinner to munch on a few chips, only to discover that we’ve eaten half the bag… It’s quite dangerous, and definitely not healthy!

Using fresh ingredients, I made a fruity dessert salsa that was mostly sweet with a little bit of tart. Like most salsas, it tasted even better the next day after the flavors marinated a little, but I couldn’t resist digging in when it was fresh! It was especially hard to resist when paired with homemade cinnamon-sugar tortilla chips… In middle school Spanish class, I remember frying up tortillas and sprinkling them with cinnamon and sugar for dessert. However, I wanted to keep this dessert light and refreshing, so I decided to toast the chips in the oven instead of fry them. This dessert was quick, easy, and tasted amazing! I hope you enjoy it like I did! 🙂

For the salsa:

First, assemble your ingredients.

You are going to need:

  • Ripe yellow mango
  • Strawberries
  • Raspberries
  • Lime juice (fresh preferred but squeeze-bottle is fine too)
  • Fresh mint
You are also going to need:
  • Cutting board
  • Sharp knife
  • Medium bowl (about 4 cups or larger)
  • Spoon

Begin by peeling and cutting up your mango. (Fyi, I suck at cutting up mangos. I haven’t peeled many of them, so I usually end up making a big mess and just using my hands. If you’re better at preparing mangos, yours will come out much prettier than mine.)

Place mango (and accumulated juices) in a medium bowl. Set aside.

Next, rinse and dry about 7-10 strawberries. Cut in to small pieces, and add them to the mango.

Repeat with approximately half or two-thirds of the carton of raspberries, and add them to the mango/strawberry mixture.

Remove the mint leaves from 2 or 3 of the stalks, and finely chop.

Add approximately 2 tablespoons of the chopped mint to the fruit mixture. Squeeze approximately 2 tablespoons of the lime juice in as well (juice from 1 lime if using fresh).

Stir to combine all the ingredients. Place in the fridge until ready to eat.

For the tortilla chips:

First, assemble your ingredients.

You are going to need:

  • Flour tortillas
  • Salted butter
  • Sugar
  • Ground cinnamon

You are also going to need:

  • Small, microwave-safe bowl
  • Cutting board
  • Sharp knife
  • Cookie sheet
  • Aluminum foil
  • Pastry brush

Begin by preheating your oven to 400° F.

Next, place approximately 3 or 4 tablespoons of butter in a small bowl. Microwave on high until butter is melted. Set aside.

In another small bowl, combine approximately 1/4-cup of sugar and 1 tablespoon of cinnamon.

Place tortillas on a cutting board. (I used 4 tortillas, which was plenty. However, if you’re making for a crowd, feel free to adjust your quantities.) Cut your tortillas in to 8 pieces each.

Place the tortilla pieces on a cookie sheet lined with aluminum foil. (You may need to do this in multiple batches, so begin with a single layer. Grab another cookie sheet if you want to do all your tortillas at once.) Using a pastry brush, spread a small amount of butter on each piece of tortilla.

Sprinkle with the cinnamon-sugar mixture. Flip the tortillas over and repeat on the other side.

Bake in the oven for approximately 6-8 minutes or until lightly browned. Be careful because they will burn quickly. Remove from the oven, and let cool for a few minutes. (Do not touch them yet cause they will be quite hot!)

Serve alongside a small dish of fruit salsa. Enjoy! 😀

Any questions? Feel free to ask in the comments below. And thanks for reading! 🙂

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