Ingredients
Scale
- 2 cups fresh strawberries, finely diced
- 1 ripe mango, peeled and finely diced
- 2 kiwis, peeled and finely diced
- 1 tablespoon lime juice
- 1 teaspoon honey (optional)
- 1 teaspoon finely chopped mint (optional)
- Flour tortillas (6-8, soft taco-size)
- 3 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 400°F (200°C).
- Chop strawberries, mango, and kiwi into small, uniform pieces (about blueberry-sized).
- In a bowl, mix chopped fruit with lime juice and honey. Add mint if using. Set aside or refrigerate until ready to serve.
- In a separate bowl, mix sugar and cinnamon using a 1:4 ratio.
- Brush both sides of each tortilla with melted butter. Sprinkle cinnamon-sugar generously on both sides.
- Cut tortillas into triangle chips using a pizza cutter or knife.
- Place chips in a single layer on a baking sheet. Bake for 8–10 minutes, flipping halfway through until crisp and golden.
- Let chips cool and serve with chilled fruit salsa.
Notes
Avoid using frozen strawberries or overly watery fruits like melon. Prep fruit ahead but mix just before serving for best texture. Store chips in an airtight container up to 3 days and re-crisp in oven if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg