I absolutely had to share this sweet cinnamon churro chips and fruit salsa recipe with you. It’s that perfect combination of crispy, sweet chips with invigorating, juicy fruit that makes my taste buds dance every single time. The best part? You can whip this up in minutes, yet your guests will think you spent hours in the kitchen. Who doesn’t love a little culinary sleight of hand? The vibrant colors alone might make this your new go-to dessert, but wait until you taste it…
Why You’ll Love these Sweet Cinnamon Churro Chips & Vibrant Fruit Salsa
If you’ve been looking for the perfect sweet treat that’s both simple to make and impressive to serve, these Sweet Cinnamon Churro Chips with Vibrant Fruit Salsa might just become your new favorite recipe.
I’m obsessed with how these crunchy, cinnamon-sugar coated chips pair with the juicy, colorful fruit salsa. They’re ridiculously easy to whip up (just 15 minutes in the oven), and who doesn’t love the classic churro flavor without the hassle of deep frying?
Plus, the bright, fresh fruit salsa adds a tangy contrast that balances everything perfectly. Fancy enough for guests, simple enough for a Tuesday night craving.
What Ingredients are in Sweet Cinnamon Churro Chips & Vibrant Fruit Salsa?
To make these delightful Sweet Cinnamon Churro Chips with Vibrant Fruit Salsa, you’ll need a perfect balance of pantry staples and fresh fruit.
For the Churro Chips:
- 6 flour tortillas
- ¼ cup melted butter
- ½ cup sugar
- 1 tablespoon cinnamon
For the Fruit Salsa:
- 1 pound strawberries
- ½ cup pineapple
- 1 mango
- 2 kiwis
- 2 teaspoons lime juice
- 1 tablespoon apricot preserves
- 2 tablespoons fresh mint
When shopping for ingredients, I recommend prioritizing the freshest fruit possible for the best texture and flavor in your salsa—those vibrant colors and juicy bites really make all the difference when paired with the warm, cinnamon-sugar crunch of the chips.
How to Make these Sweet Cinnamon Churro Chips & Vibrant Fruit Salsa
Making these cinnamon-sugar coated chips with fresh fruit salsa is actually much simpler than you might think—no deep fryer required! Start by preheating your oven to 375°F, then grab those 6 flour tortillas and cut them into wedges (think pizza-style triangles). Next, brush each wedge with some of that ¼ cup melted butter, making sure to get both sides. In a separate bowl, mix together ½ cup sugar and 1 tablespoon cinnamon until well combined, then generously coat each buttered wedge in this sweet mixture. The sugar should stick nicely to the butter—this is what creates that authentic churro flavor we’re after.
Arrange your sugar-coated wedges on a baking sheet, trying not to overcrowd them (you might need two sheets). Pop them in the oven for about 13-15 minutes, but don’t forget to flip them halfway through! You’re looking for that perfect crisp texture that snaps when you bite into it.
While the chips are cooling on a rack, it’s time to prepare our colorful fruit salsa. Dice 1 pound of strawberries, ½ cup pineapple, 1 mango, and 2 kiwis into small, bite-sized pieces—I like mine about ¼-inch cubes for the perfect chip-to-salsa ratio. Toss the fruit with 2 teaspoons lime juice (which keeps everything bright and prevents browning), 1 tablespoon apricot preserves for a touch of sweetness, and 2 tablespoons of fresh mint for that herbal kick. For easier and more consistent fruit preparation, a KitchenAid stand mixer with the appropriate attachment can make quick work of dicing all these colorful ingredients.
For best results, let the chips cool completely before serving—they’ll crisp up even more as they cool. The fruit salsa is truly at its prime when served immediately after making it, when all those beautiful colors are vibrant and the textures are at their freshest. If you need to store them separately, keep the chips in an airtight container at room temperature and the salsa in the refrigerator, though I find the magic really happens when these two components come together fresh. Who knew turning simple tortillas into cinnamon-sugar heaven could be so straightforward?
What to Serve with Sweet Cinnamon Churro Chips & Vibrant Fruit Salsa
Pairing options for these cinnamon-sugar delights go way beyond just serving them on their own. I love adding a scoop of vanilla ice cream on the side—the warm chips against cold, creamy ice cream creates magic in your mouth.
A drizzle of chocolate sauce transforms this into a decadent dessert platter.
For brunch gatherings, try serving alongside Mexican hot chocolate or a creamy horchata. They’re also perfect with coffee after dinner.
Want something unexpected? Add them to a dessert charcuterie board with chocolate dips, caramel sauce, and additional fresh berries for a stunning presentation.
Leftovers and Storage for these Sweet Cinnamon Churro Chips & Vibrant Fruit Salsa
After enjoying these delicious treats, you’ll likely wonder about saving any extras for later snacking. The good news? These components store differently, so let’s break it down.
For the churro chips, I recommend storing them in an airtight container at room temperature. They’ll maintain their crispness for about 3 days, though they’re truly best on day one. Who doesn’t love that fresh-baked crunch?
As for the fruit salsa, refrigerate it in a sealed container for up to 24 hours. The flavors meld beautifully, but the texture starts declining after that first day.
Sweet Cinnamon Churro Chips & Vibrant Fruit Salsa Substitutions and Variations
Three simple tweaks can transform this recipe to suit any dietary need or flavor preference. For gluten-free friends, swap regular tortillas for corn or certified gluten-free flour ones. They crisp up beautifully, too!
Don’t have all the fruits? No problem. Peaches, blueberries, or even apples work wonderfully in the salsa. Just make sure they’re diced small enough to scoop.
Want a spicy-sweet combo? I’d add a pinch of chili powder to the cinnamon-sugar mixture. The heat against the sweet fruit creates this amazing flavor dance in your mouth.
Final Thoughts
These churro chips with fruit salsa have become my go-to recipe for everything from casual get-togethers to fancy brunches. There’s something magical about the contrast between crispy, cinnamon-sugar coated chips and juicy, vibrant fruit.
I love how the whole dish comes together in under 30 minutes, making it perfect for last-minute entertaining. The colors alone make it Instagram-worthy, don’t you think?
For those who enjoy contrasting flavors, you might also appreciate a Warm Brussels Sprouts Salad that combines savory bacon with slightly sweet maple syrup. Remember to serve the salsa fresh for best flavor, and store any leftover chips in an airtight container. Trust me, your friends will be begging for this recipe after just one bite.