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This recipe for Fruit Salsa and crispy sweet chips is the perfect summer snack recipe with strawberries, apples, kiwis, and fresh summer peaches.
Replace fruits with frozen or seasonal fruits to enjoy all year. Use fried wonton or egg roll wrappers for a crispy chip.
Our fruit salsa recipe gets made at least 4 times a year. It’s a favorite dessert at our house.
Although there is not much healthy about the fried sweet cinnamon chips, it feels healthier than some of the other things we eat for snacks and desserts.
There are a lot of ways to make cinnamon-sugar tortillas listed all over the internet.
While these are tasty, they all seem to be too big, too hard or do not hold the fruit very well.
It is also difficult to get them all buttered or sprayed without making a mess.
It is also hard to make enough to serve many people.
For sweet cinnamon chips, I find what works the best are fried wonton wrappers or even egg roll wrappers cut down in size and fried.
The best part about Asian wrappers is that they stay crispy after frying and coating. They never turn into moon rocks like some baked tortillas can.
They are also way less work than buttering and coating each side prior to baking.
Yes, you can fry flour tortillas about as easy as you can fry wonton wrappers, but tortillas tend to puff up on me.
I have tried different brands, I have even tried the new little street tacos, but every one of them puffs up.
This makes it very hard to get anything besides the juicy liquid at the bottom of the salsa bowl to stick.
Wonton wrappers, when dropped carefully into your hot oil will stay nice a fairly flat, making it perfect for scooping out just the right amount of fruit!
These chips are also great by themselves.
When it comes to the fruit part, this is the one place you will not see me taking the shortcut of a food processor.
You can if you want to, it will still taste really good. But I have found that the fruit salsa will hold up better and last longer if you hand cut the fruit into the smallest dice possible.
You can add whole small blueberries, and some people add other berries.
There hundreds of versions of this online. This is the way we have been making it for around 10 years.
I believe the first time I ever made this, it was loosely based on one from allrecipes.
I have added bananas, but they seem to turn into mush after mixing a few times, adds a nice flavor, but it sure isn’t pretty.
You can use other flavors of jelly and jam too. Apple, apricot, peach, I have used them all and they are great!
Strawberry is just our favorite, and I usually have it on hand for those peanut butter and jelly kind of nights. If you do not have any jam, jelly, preserves, or spreads, it’s OK, just use the sugar and it will still be tasty, probably fewer chemicals too.
Sweet Chips and Salsa
- 4 kiwi peeled and diced finely
- 1 fuji apple cored and diced finely
- 1- pint strawberries hulled and diced finely
- 8 ounces frozen sliced peaches thawed and diced finely
- 2 tablespoons apricot jam preserves, or spread, melted and slightly cooled
- 2 tablespoons brown sugar
- 2 tablespoons white granulated sugar
- 32 wonton wrappers cut into halves
- Oil for frying
- 1/2 cup white sugar
- 2 teaspoons ground cinnamon
- Add the fruit into a bowl and toss to mix.
- Add cooled, melted strawberry spread and both sugars. Stir to mix well.
- Allow salsa to sit until juices begin to form.
- Place in refrigerator until cold.
- Mix sugar and cinnamon and set aside.
- Just before serving, fry wonton skins in hot oil until lightly brown. The wonton wrappers should begin to bubble immediately if the oil is hot enough.
- Remove from oil and sprinkle with cinnamon sugar while still hot.
- All fruits can be substituted with a fruit of your choice. Jam and preserve flavors can also be substituted. I prefer apples, strawberries, peaches, and kiwi.
- Store leftover salsa, covered tightly, in the refrigerator for up to 3 days.