Dessert Chips and Salsa (Print Version)

Crispy chocolate chips meet bright fruit salsa for a playful and irresistible sweet finish.

# Components:

→ Chocolate Chips

01 - 4 flour tortillas (8-inch)
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1½ tablespoons unsweetened cocoa powder
05 - ⅛ teaspoon ground cinnamon (optional)
06 - Pinch of salt

→ Fruit Salsa

07 - 1 cup fresh strawberries, diced
08 - 1 medium kiwi, peeled and diced
09 - ½ cup fresh pineapple, diced
10 - ½ cup mango, diced
11 - ½ small apple, diced
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon fresh mint, finely chopped (optional)

# Directions:

01 - Preheat oven to 350°F. Line baking sheet with parchment paper.
02 - In small bowl, combine granulated sugar, unsweetened cocoa powder, ground cinnamon if using, and salt.
03 - Brush both sides of tortillas with melted unsalted butter. Evenly sprinkle cocoa-sugar mixture over both sides.
04 - Stack tortillas and slice into 8 wedges each to create chips. Arrange chips in single layer on prepared baking sheet.
05 - Bake for 8–10 minutes, flipping chips halfway through baking, until crisp. Allow chips to cool completely.
06 - In medium bowl, combine diced strawberries, kiwi, pineapple, mango, and apple. Drizzle lime juice and honey or maple syrup over the fruit. Add mint if desired, and gently toss to blend.
07 - Serve chocolate tortilla chips alongside fruit salsa for dipping.

# Expert Advice:

01 -
  • Satisfies sweet tooth cravings in a fun, shareable way
  • Quick and easy dessert that can be customized with your favorite fruits
02 -
  • The chips will crisp up further as they cool, so allow to rest before serving.
  • You can easily substitute gluten-free tortillas and plant-based butter for allergen-friendly options.
03 -
  • Sprinkle chips with coarse sugar before baking for added crunch.
  • Cut chips a day ahead and bake before serving for best crispiness.
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