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.
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. The only frozen fruit that does not turn mushy for me is peaches. Cook time listed includes refrigeration time.
Serving Size: 1/4 cup
Amount Per Serving:Calories: 137 Total Fat: 2.7g Saturated Fat: 0.5g Cholesterol: 1mg Sodium: 94mg Carbohydrates: 27.3g Fiber: 2.1g Sugar: 15.3g Protein: 2.1g
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.
The only frozen fruit that does not turn mushy for me is peaches.
Cook time listed includes refrigeration time.