Annie’s Fruit Salsa & Cinnamon Chips: Your New Summer Obsession
Hey there, foodie friends! ready to share a recipe that’ll make you the MVP of every summer hangout. Picture this: juicy strawberries, crisp apples, and tangy kiwi tossed in a sweet glaze, paired with crispy, cinnamon-kissed tortilla chips. This isn’t just a snack—it’s a vibe. Whether you’re hosting a backyard BBQ, packing a picnic, or just craving something that tastes like sunshine, Annie’s Fruit Salsa and Cinnamon Chips never miss. Trust me, after one bite, you’ll be texting the group chat: “Drop everything. I’ve got dessert.” Let’s dive in!
The Porch Days That Started It All
This recipe takes me straight back to my Aunt Annie’s farmhouse porch. Every July, she’d throw a “Fiesta Friday” with neighbors, twinkle lights, and this iconic fruit salsa piled high in her chipped ceramic bowl. I’d hover nearby, sneaking chips while she pretended not to notice. One summer, she handed me the knife and said, “Chop the kiwi smaller, kiddo—nobody wants a fruit boulder.” Turns out, her secret wasn’t just the ingredients; it was the joy of sharing something simple but unforgettable. Now, whenever I make this, I add an extra sprinkle of cinnamon… and a side of nostalgia.
What You’ll Need (And Why!)
- Strawberries (16 oz): Sweet, juicy, and non-negotiable. Swap with mangoes if they’re out of season!
- Golden Delicious Apples (2): Their crisp texture holds up—no mush! Honeycrisp or Fuji work too.
- Kiwis (2): Adds a zingy pop. Pro tip: Roll them on the counter first to soften for easier peeling.
- Raspberries (8 oz): They bleed gorgeous color into the mix. Frozen? Thaw and pat dry first.
- Fruit Preserves (3 tbsp): The glue! Use apricot for mellow sweetness or strawberry for bold flavor.
- Sugars (2 tbsp white + 1 tbsp brown): White sugar brightens; brown adds caramel depth. For a healthier twist, try honey.
- Flour Tortillas (10): The chip canvas. Gluten-free? Use corn tortillas!
- Cinnamon Sugar (2 tbsp): Buy pre-mixed or DIY with 1.5 tbsp sugar + ½ tsp cinnamon.
Let’s Get Cooking: Chop, Bake, Devour
- Make the Salsa: Toss all diced fruit, preserves, and sugars in a big bowl. Mix gently—raspberries are fragile! Cover and chill. (Psst: Letting it sit for 30+ minutes melds the flavors MAGICALLY.)
- Oven Prep: Preheat to 350°F. Line baking sheets with parchment—no sticking, easy cleanup. Winner!
- Chip Surgery: Stack tortillas, slice into 8 wedges (pizza cutter = MVP), and spread in a single layer. Crowding = soggy chips. Don’t do it!
- Season Like a Boss: Spray with butter-flavored cooking spray (hello, flavor!), sprinkle cinnamon sugar, then spray AGAIN. This locks in the crunch.
- Bake to Perfection: 8–10 minutes until golden-edged. They’ll crisp up as they cool—patience, Padawan!
- Serve with Flair: Scoop salsa into a colorful bowl, surround with chips, and watch them disappear.
How to Serve It: Easy Breezy
Keep it casual! Pile the salsa in a rustic bowl, chips fanned out on a wooden board. Add mint sprigs for a pop of green, or serve with vanilla yogurt dip for kiddos. Bonus points for pairing with sangria or lemonade!
Mix It Up: 5 Fun Twists
- Tropical Vibes: Swap berries for pineapple, mango, and toasted coconut flakes.
- Spicy Kick: Add minced jalapeño to the salsa and cayenne to the cinnamon sugar.
- Vegan Magic: Use agave instead of sugar and coconut oil spray for chips.
- Gluten-Free: Corn tortillas + certified GF oats in the salsa (trust me).
- Honey-Lover’s: Replace preserves with local honey and a squeeze of lime.
Chef’s Extra Crunchy Thoughts
Over the years, this recipe’s seen some… experiments. Like the time I subbed blueberries for raspberries and turned everyone’s teeth purple. Or when my dog stole a chip off the counter and became a cinnamon-sugar addict (RIP, Mr. Snickers). Lesson learned: Keep it simple, taste as you go, and always make extra—this stuff vanishes faster than sunscreen in July.
FAQs: Your Questions, Answered
- “Can I make this ahead?” Absolutely! Salsa chills happily for 24 hours. Chips stay crispy 3 days in an airtight container.
- “My salsa’s too watery!” Pat fruit dry post-chopping, or drain excess juice before serving.
- “Help—my chips burned!” Ovens vary! Check at 8 minutes. If pale, bake another 1–2 minutes.
- “Can I grill the chips?” Yes! Brush tortillas with oil, sprinkle seasoning, and grill 2–3 minutes per side.
Nutrition Per Serving (Because You Asked!)
Calories: 312 | Carbs: 59g | Fat: 6g | Fiber: 6g | Sugars: 16g | Protein: 7g | Vitamin C: 48mg
Note: Nutrition varies based on substitutions. Want lighter? Skip the sugar and use low-carb tortillas!
