Save A playful, sweet twist on the classic appetizer: crispy homemade chocolate tortilla chips served with vibrant, refreshing fruit salsa. Perfect for parties or as an inventive finish to any meal.
I first made dessert chips and salsa for a summer gathering and it became an instant hit. Everyone loved the combination of crunchy chocolate chips and fresh, tangy fruit salsa—it's now a recurring request at family get-togethers.
Ingredients
- Chocolate Chips: 4 flour tortillas (8-inch), 3 tbsp unsalted butter (melted), 2 tbsp granulated sugar, 1½ tbsp unsweetened cocoa powder, ⅛ tsp ground cinnamon (optional), pinch of salt
- Fruit Salsa: 1 cup fresh strawberries (diced), 1 medium kiwi (peeled and diced), ½ cup fresh pineapple (diced), ½ cup mango (diced), ½ small apple (diced), 1 tbsp fresh lime juice, 1 tbsp honey or maple syrup, 1 tbsp fresh mint (finely chopped, optional)
Instructions
- Prep The Oven:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix The Cocoa Sugar:
- In a small bowl, mix together the sugar, cocoa powder, cinnamon (if using), and salt.
- Prepare The Tortillas:
- Brush both sides of each tortilla with melted butter. Sprinkle the cocoa-sugar mixture evenly over both sides.
- Cut And Arrange:
- Stack the tortillas and cut them into 8 wedges each to form chips. Arrange in a single layer on the prepared baking sheet.
- Bake The Chips:
- Bake for 8–10 minutes, flipping halfway through, until crisp. Let cool completely.
- Make The Fruit Salsa:
- Meanwhile, prepare the fruit salsa: In a medium bowl, combine strawberries, kiwi, pineapple, mango, and apple. Drizzle with lime juice and honey, and add mint if desired. Toss gently to mix.
- Serve:
- Serve the chocolate chips with the fruit salsa for dipping.
Save This treat always brings a smile to my kids' faces, especially when they help cut the tortillas and toss the fruit. It's a playful dessert that sparks creativity around the kitchen table.
Serving Suggestions
Pair the chips and salsa with whipped cream or vanilla yogurt for a delicious dipping experience.
Customization Ideas
Feel free to swap in any seasonal fruits for the salsa or experiment with different spice blends in the cocoa mixture.
Storage & Make-Ahead
Store leftover chips in an airtight container away from moisture. Fruit salsa is best enjoyed fresh but can be refrigerated for up to 12 hours.
Save This light dessert is sure to brighten any meal. Enjoy experimenting with flavors and sharing the fun!
Recipe FAQ
- → How do I make the chocolate tortilla chips crispy?
Brush tortillas with melted butter, sprinkle with cocoa-sugar mix, and bake at 350°F until crisp, flipping halfway through.
- → Can I use other fruits in the salsa?
Absolutely! Swap or add any seasonal fruits like blueberries, peaches, or grapes for a custom blend.
- → Is this suitable for vegan and gluten-free diets?
Use plant-based butter, maple syrup, and gluten-free tortillas for a vegan and gluten-free version. Check labels for safety.
- → What dips pair well with the chips?
Try serving with whipped cream, vanilla yogurt, or a light chocolate sauce for added richness.
- → How can I add extra crunch to the chips?
Sprinkle chips with coarse sugar before baking for a delightful added crunch and a sparkling finish.
- → What tools will I need?
You’ll need a baking sheet, parchment paper, mixing bowls, a pastry brush, knife, and cutting board.