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When are tortilla chips dessert? When they're covered in cinnamon sugar and paired with a creamy fruit salsa.

Cinnamon Tortilla Chips With Fruit Salsa

prep time8Min


cooking time15Min


serving time8


  • 1 package flour tortillas, cut into triangles

  • Cooking spray (preferably coconut oil)

  • 1/2 cup sugar

  • 1 tablespoon ground cinnamon

  • Salt to taste

  • Dip:

  • 2 tablespoons almond butter

  • 1/4 cup lemon juice

  • 2 tablespoons tahini

  • 2 1/2 tablespoon honey

  • Diced fruit of your choice (6-8 strawberries, apples, pomegranates)


  1. Spread out the cut tortillas evenly on a wire rack and spray with the cooking oil, flipping to cover both sides. Bake in a 350°F oven for 6-8 minutes or until golden brown.

  2. While they're baking, grind the sugar, cinnamon and salt in a spice grinder until fine. Transfer to a large bowl.

  3. Remove the baked tortilla strips from the oven, spray with more coconut oil, and toss in the bowl with the cinnamon sugar powder.

  4. Make the dip: In a medium bowl, whisk the almond butter, lemon juice, tahini and honey together until smooth. Gently fold in the diced fruit, and serve alongside the crispy cinnamon tortilla chips.

Cinnamon Tortilla Chips With Fruit Salsa




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- I'm turning one of my favorite appetizers, chips and salsa, into a dessert. Call me crazy, but these cinnamon tortilla chips, and this fruit pack salsa is amazing. You're gonna love it, so let's make it together. Okay so the first thing that I want to do is start cutting my tortillas into little chips. So I just have a stack of tortillas. And I'm just gonna run my knife through this and create some triangles. You can cut it in any shape that you want, it doesn't matter. You can cut it in strips, you can cut it in squares, I'm just gonna cut it into eight little pieces. Alright, so I'm just lining these up on a wire cooling rack, and the reason why I'd do that is because I want these chips to cook evenly on both sides. The heat kind of has a chance to get underneath the tortilla chip when you do that. Then I'm gonna spray them with a little bit of cooking spray I have coconut oil cooking spray but you can use whatever kind you have. I'm just gonna flip them over and spray the other side too. The coconut just adds a nice little hint of sweetness that I like. Alright, one final little spray and this is gonna go into the oven and it's gonna crisp up and then I'm gonna toss it in my cinnamon sugar mix. So while my tortilla chips are crisping in the oven, they take about six to eight minutes, I'm gonna get started on my cinnamon sugar powder that's gonna go all around it. So I just have some cinnamon, lots of cinnamon, pinch of salt, just to bring out all the flavors. And some sugar. Now you definitely don't have to grind this, if you don't want to but I really love that fine texture and I think it just gets all over the tortilla and it almost absorbs it so I like it when it's really really a fine powder. Beautiful. And that just goes right in the bowl and it's just gonna sit and wait for my tortillas to come out of the oven. A salty tortilla chip gets a salsa, I feel like a sweet tortilla chip needs a sweet salsa. It just makes sense to me. So I'm making a fruit salsa. So the base of my fruit salsa is going to be a really creamy, buttery base. Because I'm using a little bit of almond butter and a little bit of tahini paste. Equal parts almond butter, equal parts tahini. Tahini is just a sesame seed base. I'm gonna whisk this together with a little bit of honey. And some lemon juice, it catches all the seeds. Perfect, whisk that 'til it's completely combined. Perfect, and now I'm gonna add in some chopped fruit. You can add any kind of fruit that you like, anything goes fine in here. I'm gonna add some pomegranate seeds, because I think they have a gorgeous color. And I'm gonna save a little bit for the top and then I have these really pretty, bright strawberries that I'm gonna add in. So I'm just gonna dice these up. K, and I'm gonna add a little bit of green apple. Alright, so all this just goes right into the bowl, and I'm just gonna fold in my fruit, beautiful. Then I'm gonna grab my tortilla chips out of the oven because I think that they are done baking. Okay so my tortilla chips are out of the oven and they're warm. And while they're warm I'm gonna spray them with a little bit more coconut oil spray, and this is just gonna make sure that all of that cinnamon sugar that I made earlier sticks to the surface of my crispy chips. Alright so you wanna do this kind of fast while they're still warm. And while that oil is still sitting on the surface. Perfect, and this just goes right into my bowl of cinnamon sugar. Then I'm just gonna toss this with my hands. And so I'm looking for a really nice, even coating of that cinnamon sugar. I want it to get on everything, because I love this stuff. It's really good. Beautiful and so those are completely coated. They smell amazing. They smell like cinnamon toast crunch cereal. And I'm just gonna lay them on my platter next to my beautiful, colorful, fruit salsa dip. And I'm gonna top my salsa with a little more of those pretty pomegranates. So, there you have it. A really quick dessert. It's crispy, it's full of fruit, there's nothing to feel guilty about at all here, and it still packs a punch with flavor. You're gonna love this recipe.