Gingered Fruit Salsa with Crispy Cinnamon Chips

gingered fruit salsa with crispy cinnamon chips Appetizer
Gingered Fruit Salsa with Crispy Cinnamon Chips
  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 24

Dip into gingery fresh fruit with sweet and spicy tortilla chips. ...MORE + LESS -


1 tbsp (25 mL) granulated sugar
2 tsp (15 mL) ground cinnamon
4 large Old El Paso* Flour Tortillas
3 tbsp (45 mL) butter or margarine, melted
1 cup (250 mL) finely diced pineapple
1 cup (250 mL) finely diced papaya
1 cup (250 mL) finely diced mango
1/4 cup (50 mL) chopped fresh cilantro
1 tbsp (15 mL) finely chopped crystallized ginger
1 tbsp (15 mL) lemon juice
1/8 tsp (.5 mL) salt


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  • 1
    Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges.
  • 2
    Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 baking sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes.
  • 3
    In medium bowl, mix remaining ingredients. Serve salsa with chips.

Expert Tips

  • Substitution: Use 3 cups pineapple and omit the papaya and mango for a refreshing pineapple salsa.
  • Success: Use a pizza cutter to easily cut the tortillas into wedges.
  • Do-Ahead: The chips can be made up to one week ahead of time. Store in a tightly covered container at room temperature.

Nutrition Information

No nutrition information available for this recipe

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