Sweet Salsa and Cinnamon Chips

A great summer snack for an outdoor picnic.

Original recipe makes 5 servings


10 frozen strawberries
2 kiwi, peeled and chopped
1/2 medium mango – peeled and diced
1 1/2 bananas, peeled and diced
3 (12 inch) flour tortillas
canola cooking spray
1 cup cinnamon sugar

  • PREP

    20 mins

  • COOK

    10 mins


    30 mins


  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.


Calories: 444 kcal
Carbohydrates: 93.9 g
Cholesterol: 0 mg
Fat: 5.8 g
Fiber: 4.8 g
Protein: 6.7 g
Sodium: 450 mg