CommonGround volunteer Paula Peterson shares her recipe for Fruit Salsa and Cinnamon Sugar Chips.


Fruit Salsa with Baked Cinnamon Sugar Chips
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  • 1 peach or nectarine, peeled and diced
  • 1 mango, peeled, cored and diced
  • 1 granny smith apple peeled, cored and diced
  • 1 6 oz. package blackberries or raspberries diced
  • 1 16 oz. package strawberries hulled and diced
  • 2 tsp fresh lemon juice
  • 1 Tablespoon honey
  • 2 Tablespoon strawberry or peach preserves
  • Ingredients for Sugar Chips
  • ¼ cup granulated sugar
  • 1 tsp cinnamon
  • 10 4-inch flour tortillas (street tacos)
  • Cooking spray


  1. Preheat oven to 400 degrees. Spray a jelly roll 18x13 baking pan with non-stick cooking spray, set aside.
  2. Toss all diced fruit with lemon juice, preserves and honey. Refrigerate salsa.
  3. Cut tortilla shells into wedges either 4 or 6 per shell like you would cut a pizza.
  4. In a small bowl mix together sugar and cinnamon. Spray wedges with cooking spray and sprinkle with cinnamon sugar mixture then flip over and do the other side.
  5. Bake in preheated oven about 10-12 minutes, turning chips once halfway through baking.
  6. Let chips cool then serve with fruit salsa. Keep chips in sealed zip lock baggie for freshness.


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