Save A playful, sweet twist on the classic appetizer—crispy homemade chocolate tortilla chips served with a vibrant, refreshing fruit salsa. Perfect for parties or as an inventive finish to any meal.
I first made this for a summer gathering, and everyone was surprised by how fun and fresh the flavors were. It quickly became a requested treat for birthdays and holiday nights.
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 Chocolate Chips:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Cocoa-Sugar:
- In a small bowl, combine granulated sugar, cocoa powder, cinnamon (if using), and salt.
- Coat Tortillas:
- Brush both sides of each tortilla with melted butter. Sprinkle the cocoa-sugar mixture evenly over both sides.
- Slice & Arrange:
- Stack tortillas and cut into 8 wedges each. Spread chips in a single layer on the prepared baking sheet.
- Bake:
- Bake for 8–10 minutes, flipping halfway through, until crisp. Let cool completely.
- Prepare Salsa:
- In a medium bowl, gently toss together strawberries, kiwi, pineapple, mango, and apple. Drizzle with lime juice, honey or maple syrup, and add mint if desired.
- Serve:
- Pair the cooled chocolate chips with fruit salsa for dipping.
Save This dish always sparks laughter around our table as everyone experiments with chip-and-salsa combos. Sharing and trading dip ideas makes it extra delightful for my family.
Notes
For even more crunch, sprinkle coarse sugar over the chips before baking. Feel free to swap in any seasonal fruits or favorite toppings to keep it fresh each time.
Required Tools
Baking sheet, parchment paper, small mixing bowl, pastry brush, knife and cutting board, medium mixing bowl
Allergen Information
This recipe contains wheat (tortillas) and dairy (butter). Check tortilla brand for tree nuts; use gluten-free tortillas and plant-based butter for allergen-free variations.
Save Bring these dessert chips & salsa to your next gathering for a surprising and light-hearted finish. Everyone will want seconds!
Recipe FAQ
- → Can I use different fruits in the salsa?
Absolutely! Mix and match seasonal fruits such as peaches, berries, or grapes to create your own twist.
- → How do I make the chips extra crunchy?
Sprinkling a little coarse sugar before baking the chips enhances their crunch and texture.
- → Is this suitable for vegetarian or vegan diets?
This is vegetarian as is. For a vegan version, substitute dairy butter and honey with plant-based butter and maple syrup.
- → Can I prepare the chips ahead of time?
Yes, bake the chips in advance and let them cool completely. Store in an airtight container until serving.
- → Are there gluten-free options available?
Use gluten-free flour tortillas to make the chips suitable for those avoiding gluten. Always check product labels for allergens.