Dessert Chips & Salsa

Dessert chips and salsa are a whimsical way to end a meal or sweeten up a gathering. Here, cocoa-dusted tortilla chips meet a vibrant fruit salsa that feels both surprising and familiar. Every bite is crisp and packed with the juicy freshness of berries, tropical fruit, and just a hint of mint. This sweet twist on the classic appetizer has quickly become a favorite at my house for lazy movie nights and impromptu celebrations.

The first time I made these was for a family game night on a whim and they disappeared before the first round was over. Now my kids ask to make their own versions with whatever fruit we have.

Ingredients

• Flour tortillas: choose fresh soft tortillas for best crispiness
• Unsalted butter: melted for golden chips and rich flavor
• Granulated sugar: brings just the right sweetness
• Unsweetened cocoa powder: use a good quality cocoa for deep chocolate taste
• Ground cinnamon: adds gentle warmth if you like a hint of spice
• Salt: a pinch helps deepen both the chocolate and fruit flavors
• Fresh strawberries: choose ripe fragrant berries for juiciness
• Kiwi: opt for one that yields slightly to pressure for sweetest flavor
• Pineapple: fresh is best for a balance of sweet and tangy
• Mango: pick a mango that feels slightly soft and smells fragrant
• Apple: a crisp and juicy variety like Honeycrisp or Gala gives crunch
• Fresh lime juice: for brightness and to balance the sweetness
• Honey or maple syrup: use as a natural sweetener with flavor
• Fresh mint: optional but adds burst of color and refreshing note

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a baking sheet with parchment paper so the chips won&t stick and will bake evenly.

Mix the Cocoa Sugar:

In a small bowl combine the granulated sugar with unsweetened cocoa powder ground cinnamon if you are using it and a pinch of salt. Stir until well blended so no cocoa lumps remain.

Butter and Season the Tortillas:

Place your tortillas on a work surface. Brush both sides with the melted butter making sure the butter reaches to the edges. Sprinkle the cocoa sugar mixture evenly over both buttered sides pressing lightly so it adheres.

Cut and Arrange the Chips:

Stack the buttered and coated tortillas. Using a sharp knife cut them into eight wedges each so you get classic chip shapes. Arrange the wedges in a single layer on your parchment-lined sheet giving plenty of space so they crisp up and do not steam.

Bake and Cool:

Bake for eight to ten minutes flipping the chips halfway through so both sides turn golden and crisp. Keep an eye on them the last minute so they do not burn. Once done remove the chips to a cooling rack and let them cool completely so they get perfectly crunchy.

Prepare the Fruit Salsa:

While the chips cool dice your strawberries kiwi pineapple mango and apple into small even pieces for easy scooping. Add the fruit to a medium bowl. Drizzle with fresh lime juice and honey or maple syrup and gently toss to coat. Sprinkle with chopped mint if you are using it and give one last gentle stir.

Serve and Enjoy:

Arrange the cooled chocolate chips on a platter with the fruit salsa in the center. Serve right away so the chips stay crisp and the fruit fresh.

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I am always amazed by how quickly the fresh lime and honey dressing brings the fruit salsa together. Lime may be my favorite part it wakes everything up and makes this dessert seriously refreshing. My littlest one loves being in charge of tossing the fruit and sneaking a few extra strawberries.

Storage Tips

Store leftover chips in an airtight container at room temperature for up to two days. They lose crunch over time so bake just before serving for the best texture. Cover and refrigerate any extra fruit salsa and eat within one day since the fruit wilts quickly. If you need to crisp up chips again a quick three minute bake at 350 degrees will help.

Ingredient Substitutions

Any fruit can work in the salsa. Berries peaches or even grapes are excellent swaps depending on what is in season or on sale. If avoiding dairy use plant-based butter and maple syrup. Gluten-free tortillas crisp up just as nicely you just may need to bake them a little less since many are thinner.

Serving Suggestions

Pile the chips around a big bowl of fruit salsa and offer toothpicks for easy grabbing. Add whipped cream or a scoop of vanilla yogurt on the side for dipping which turns this into a party-worthy treat. For a festive touch sprinkle the chips with coarse sugar straight from the oven or drizzle with extra honey.

Cultural or Historical Context

This dish is inspired by classic Tex-Mex restaurant chips and salsa but brings in the playful energy of dessert boards seen at potlucks across the country. The blend of chocolate cinnamon and fresh fruit hints at flavors from Mexican chocolate and tropical salsas. Bringing these together is about celebrating abundance and sharing at the table.

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The bright fruit salsa and chocolate chips are always a crowd-pleaser for parties and family time. Make an extra batch so there&s enough for everyone to enjoy seconds.

Recipe FAQs

→ Can different fruits be used in the salsa?

Absolutely! You can swap in seasonal favorites like berries, peaches, or grapes for variety and freshness.

→ How do I keep the chips crispy?

Let chips cool completely after baking and store them in an airtight container to maintain crispiness.

→ Is this suitable for vegan diets?

Yes, simply use plant-based butter and maple syrup instead of honey for a vegan-friendly preparation.

→ What is a good dipping side?

Whipped cream or vanilla yogurt pairs well with the chips and salsa for added creaminess.

→ How can I make the chips extra crunchy?

Sprinkle a little coarse sugar on the chips before baking to boost crunch and sweetness.

→ Can these be made gluten-free?

Yes, substitute regular tortillas with gluten-free versions and check all ingredient labels for allergens.