Fruit Salsa & Cinnamon Chips-Super Bowl

This dessert salsa is the sneaky hit of any party spread. Kids devour it, adults can’t stop grabbing “just one more chip," and it looks impressive for something that takes 10 minutes of hands-on work.

The crispy cinnamon chips are the key. Flour tortillas brushed with butter-flavored spray, sprinkled with cinnamon sugar, then cut into wedges and baked. They come out shatteringly crisp like a churro crossed with a pie crust, ideal for scooping up the fruit mixture without breaking.

Don’t skip the 15-minute chill for the salsa. That’s when the sugars pull juice out of the berries and form the syrupy base that makes the mixture actually behave like salsa instead of a loose fruit bowl. Any longer than 2 hours and the fruit starts to break down, so timing matters.

Kitchen Tips

• Use both sides of cooking spray on the tortillas, top and bottom. The top lets the cinnamon sugar stick; the bottom prevents sticking to the sheet pan and helps crisping.
• Cut the fruit small and uniform. A dice that matches the size of the raspberries keeps every bite balanced and makes scooping easier.
• Bake the chips in a single layer only. Overlap traps steam and turns the chips soggy instead of crispy.

Variations

• Add diced mango, peach, or pineapple for a tropical version perfect for summer.
• Swap cinnamon for pumpkin pie spice on the chips for a fall-holiday twist paired with apple-pear salsa.
• Stir in a splash of Grand Marnier or coconut rum for an adults-only appetizer.