Save A playful, sweet twist on the classic appetizer, these crispy homemade chocolate tortilla chips served with a vibrant fruit salsa will surprise and delight at any gathering. Perfect for parties or as an inventive finish to any meal, this fusion dessert brings together fresh flavors and crunchy goodness.
I first made these dessert chips & salsa for a summer get-together, and everyone loved dipping the chocolatey chips into the bright fruit salsa. It's become a requested treat at family events.
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 and Bake Chips:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Cocoa Sugar:
- In a small bowl, mix together the sugar, cocoa powder, cinnamon (if using), and salt.
- Butter 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:
- Bake for 8–10 minutes, flipping halfway through, until crisp. Let cool completely.
- Make 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 Sharing this dessert with my family always sparks smiles, especially when the kids pick their favorite fruits to add to the salsa. It's a wonderful way to spend quality time together in the kitchen.
Serving Suggestions
Try pairing the chips and salsa with vanilla yogurt or whipped cream for extra indulgence, or add a scoop of ice cream to make it sundae-style.
Variations
Switch things up by using gluten-free tortillas, or swap in your favorite combo of seasonal fruits. A sprinkle of coarse sugar before baking adds even more crunch.
Storage
Store chips in an airtight container at room temperature for up to 2 days. The fruit salsa is best served fresh, but can be refrigerated for a few hours before serving.
Save This cheerful dessert is sure to become a favorite at your table. Enjoy every sweet bite!
Recipe Questions & Answers
- → How do you make chocolate tortilla chips crisp?
Brush tortillas with melted butter and sprinkle with cocoa-sugar mix, then bake at 350°F for 8–10 minutes, flipping halfway. Let them cool completely for maximum crispness.
- → Can I use different fruits for the salsa?
Yes! Substitute any seasonal fruits like blueberries, peaches, or grapes to create a custom salsa flavor and texture.
- → Is this treat vegetarian and gluten-free?
The dish is vegetarian by design. For gluten-free options, use gluten-free tortillas and check all ingredients for allergens.
- → How can I serve dessert chips for parties?
Arrange chips and salsa on a platter with sides of whipped cream or vanilla yogurt for dipping, making it easy for guests to enjoy.
- → Can I make dessert chips ahead of time?
Yes, bake chips in advance and store in an airtight container. Prepare fruit salsa close to serving time for peak freshness.
- → Are there vegan options for ingredients?
Use plant-based butter and maple syrup for a fully vegan version of both the chips and fruit salsa.