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Fruit Salsa with Cinnamon Tortilla Chips

By Paula Deen


Featured in:

Paula Deen's Cookbook for the Lunch-Box Set

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 6 to 8


  • 1 pound strawberries - washed and stems removed
  • 2 golden delicious apples, peeled and quartered
  • 2 kiwis, peeled
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon frozen limeade concentrate (use the rest to make a pitcher of lemonade)
  • 1 package (8-inch) flour tortillas
  • cinnamon sugar


Preheat the oven to 350 degrees.

With the assistance of an adult, finely chop the strawberries, apples, and kiwis by hand with a cutting board and a sharp knife, or chop each fruit individually in a food processor. Finely chop, but do not puree, so be sure to use the pulse button.

Place the fruit in a medium bowl. Stir in the sugar, brown sugar, and limeade concentrate. Cover and keep refrigerated until ready to serve, no more than 4 hours.

Lightly brush each flour tortilla with a little water, then use a pair of kitchen shears or a pizza cutter to cut each tortilla into eighths. Sprinkle the tortilla pieces with cinnamon sugar. Place the tortilla pieces on a cookie sheet, and bake for 10 minutes, until crisp. Have an adult help you remove the tortillas from the oven, and allow them to cool. Serve the cinnamon tortillas with the salsa. Tortilla chips can be made in advance and stored in a plastic freezer bag.

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