Easy Vegan Strawberry Pineapple Fruit Salsa with Healthy Cinnamon Tortilla Chips

Introduction

I never really started out as the type who cooked much. Honestly, I used to burn toast more often than I’d care to admit, and the kitchen felt like a bit of a mystery—kind of like a puzzle you didn’t have all the pieces for. Somewhere along the way, though, I stumbled into this whole world of simple, fresh meals that don’t require a degree or fancy gadgets, just a little curiosity and sometimes a dash of happy accidents. There’s a special magic in figuring out recipes one step at a time, even if it doesn’t always go perfectly. Like, I remember this time I tried making salsa and somehow dumped way too much salt in the mix. Not a disaster that ruined dinner, but enough to have me scrambling for a solution—and yep, that’s part of the fun too. Cooking doesn’t have to be intimidating or a chore; it should be something you look forward to, even if it means embracing the occasional flop or messy counter. Now, I spend a lot of time cooking from my own kitchen and teaching folks who might feel just as lost as I used to. It’s all about making food feel friendly and approachable rather than overwhelming. You don’t need to be an expert or own a bunch of fancy tools. Just show up with a little patience, a good sense of humor, and a willingness to taste-test along the way. What I love most is how sharing food—whether a total success or a kitchen experiment gone slightly sideways—brings people together. It’s kind of like saying “I made this for you” without needing words. That’s what makes dishes like Strawberry Pineapple Fruit Salsa with Cinnamon Tortilla Chips so special: they’re colorful, a little unexpected, and downright fun to whip up. Ready to dig in?

why you should love this recipes :

Oh, let me tell you, this Strawberry Pineapple Fruit Salsa with Cinnamon Tortilla Chips is a little slice of sunshine on a plate. Whenever I whip it up, it reminds me of those lazy summer afternoons where the only thing you really want is something fresh, sweet, and a bit crunchy to snack on. The fruit salsa is bursting with juicy pineapple and bright strawberries that just dance on your tongue, while the cinnamon tortilla chips add that perfect cozy warmth and crisp that keeps you coming back for “just one more.” Seriously, it’s ridiculously easy but feels like you put in way more effort, perfect for impressing friends or just treating yourself. Plus, I love the combo because it feels healthy and indulgent at the same time — how often do you get both, right?

Ingredients and measurement :

2 cups pineapple chunks, from 1 pineapple

2 cups strawberries, chopped

8 flour tortillas, 8-inch in diameter

6 tablespoons unsalted butter, melted

6 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

Preparing time

About 15 minutes (mostly chopping and prepping)

Cooking time :

10 to 12 minutes to bake the cinnamon tortilla chips until crispy

Instructions :

Preheat and prepare baking sheets

Turn your oven on to 350°F. Line two baking sheets with parchment paper or silicone mats because nobody has time to scrub burnt chips later.

Mix cinnamon and sugar

Grab a small bowl and stir together the cinnamon and sugar until they’re perfectly combined. Set it aside — you’ll be sprinkling this magic dust in just a bit.

Cut the tortillas

Slice each tortilla in half, then cut each half into thirds so you end up with 6 triangles per tortilla. If you’re anything like me, you might fumble those triangles a few times but hey, rustic shapes still taste awesome.

Arrange and season

Lay all those tortilla triangles on your prepared baking sheets. Brush them with the melted butter—don’t worry if some edges get buttery bits pooling, it just makes it extra delicious. Then, sprinkle your cinnamon-sugar blend evenly over every piece.

Bake until crispy

Pop the baking sheets into the oven for about 10 to 12 minutes. Keep an eye on them because ovens can be sneaky—once they’re golden and crisp, take them out immediately. Transfer to a clean tray or plate to cool, or else they’ll steam and get soggy. If you’re working in batches, just repeat the process for the rest.

Toss the fruit salsa

In a big bowl, gently toss together your pineapple chunks and chopped strawberries. No need to add anything else, the fruit is naturally sweet and juicy and pairs perfectly with those cinnamon chips.

Serve or store

Serve right away for the best fresh flavor and texture. If some salsa hangs around, just pop it into an airtight container in the fridge — it keeps wonderfully for up to a week. Just make sure the chips stay separate so they don’t get soggy.

Notes :

Chip crispness is key

These chips can go from perfectly crispy to slightly burnt pretty fast. Stay close and check at the 10-minute mark, especially if your oven runs hot. Also, letting them cool on a wire rack (if you have one) really helps keep them from steaming.

Fruit variations and swaps

If you’re out of strawberries or pineapple, feel free to mix in other berries or diced peaches — just make sure they’re ripe and juicy! And don’t swap out the butter for anything too heavy; melted unsalted butter is best to keep the delicate cinnamon flavor shining through.

Make ahead tips

The fruit salsa can be prepped a day or two ahead, but the chips are best baked just before serving. Trust me, nothing’s sadder than soggy cinnamon chips.

Mess alert!

Don’t be surprised if some of the cinnamon sugar falls off the chips while baking or that butter splatters a bit. Just wipe the oven quickly after it cools, and know you did an amazing job.

Cooking tips : Preparing Cinnamon Tortilla Chips

Cutting the tortillas evenly

To get those perfect little triangles, I usually line up a few tortillas before slicing so they’re kinda consistent. Sometimes, the triangles aren’t all the same size — that’s totally fine! It just means some might crisp up quicker than others, so keep an eye on them as they bake.

Brushing with butter evenly

I’ve found that using a pastry brush works best here. Spread the melted butter gently but thoroughly or some chips will come out drier — which isn’t bad but you wanna avoid half-buttered chips for sure. If you don’t have a brush, a spoon and a little patience can work too.

Getting the perfect bake time

Because ovens vary (mine tends to run hot), check the chips starting at 9 minutes. They should turn a little golden and feel crisp but not burnt. If you forget them even a minute or two, they can go from yum to yikes really fast — been there, done that!

Cooling and storing chips

Once out of the oven, I move chips to a cooling rack or plate immediately. Leaving them on the baking sheet can make them steam and get soggy—sad but true. Store leftover chips in an airtight container to keep the crunch alive for a few days.

Cooking tips : Fruit Salsa Tips

Choosing ripe fruit

Pick pineapples that smell sweet at the stem end and strawberries that are bright red with no mushy spots. Ripe fruit makes all the difference, and honestly, it’s harder to fix bland fruit with cinnamon chips alone.

Mixing but not mashing

When tossing pineapple and strawberries, do it gently — you want juicy but not smooshed fruit. Sometimes my enthusiasm gets the better of me and I end up with strawberry juice everywhere… big mess, tiny kitchen, worth it though!

FAQ

Can I make the cinnamon tortilla chips ahead of time?

Absolutely! Just store them in an airtight container once cooled. They hold their crunch for a few days, but I’d skip making them too far in advance if possible for best texture.

Can I use corn tortillas instead of flour tortillas?

You can, but I find flour tortillas give a sturdier chip that crisps nicely without breaking. Corn tortillas might be more fragile and could bake unevenly—still tasty but handle with care.

How long will the fruit salsa keep in the fridge?

Up to about a week if stored airtight. The pineapple might start releasing more juice over time, so give it a gentle stir before serving again.

What if I don’t have cinnamon?

No worries! You can sprinkle just sugar on the chips or add a pinch of nutmeg or pumpkin spice if that’s in your pantry for a twist.

Is this recipe kid-friendly?

Definitely! Kids usually love scooping up the sweet fruit with crunchy chips. Just remind them to not gobble all the chips at once—trust me, I’ve witnessed that chaos firsthand. Print

Conclusion

You know, there’s something really joyful about this simple combo of crispy cinnamon-sugar tortilla chips paired with juicy, fresh pineapple and strawberry chunks. Maybe it’s how the warm, cinnamon-kissed crunch melts into the cool, sweet fruit—the little contrast that makes your taste buds smile. I’ve made this a dozen times, usually in a mad evening rush, and sometimes the chips come out a shade too brown or a bit too soft if I forget to watch the timer closely. But honestly? Those little imperfections don’t ruin the fun. This is more about grabbing a quick, fresh snack that feels special without fuss. Plus, it’s a snack that somehow feels lighter and happier than your usual chips and dip, which makes it perfect for when you just want something sweet but not over the top. If you’re anything like me, you’ll love how this recipe is forgiving, makes for a colorful plate, and keeps well for days—great for sneaky midnight bites or unexpected company who drop by. Just toss that fruit again, maybe add a quick squeeze of lime if you have it, and those cinnamon chips? Perfect for dunking, nibbling, or even crumbling over yogurt if you’re feeling adventurous.

Suggestions of another similar recipes

Warm Peach and Blueberry Salsa with Cinnamon Pita Chips

Swap out the strawberries and pineapple for juicy peaches and blueberries, toss them with a hint of honey and lime juice, and serve alongside pita chips sprinkled with cinnamon and sugar. The warmth from the oven makes those snacks smell irresistible—and don’t get me started on the sweet tangy salsa.

Mango and Kiwi Fruit Salad with Honey-Lime Tortilla Crisps

Bring tropical vibes to your snack time with mango and kiwi chunks tossed in a drizzle of honey and fresh lime juice. Pair it with crispy, lightly buttered tortilla crisps—no cinnamon here, just a sprinkle of sugar to keep things bright and fresh.

Baked Apple Cinnamon Chips with Mixed Berry Medley

For a cozy twist, slice apples thinly and bake them with cinnamon sugar until crisp. Serve these warm apple chips with a fresh mix of raspberries, blackberries, and strawberries for a classic fall-inspired snack that’s perfect any time of year.

Banana and Pineapple Fruit Salad with Coconut Sugar Tortilla Chips

Mix banana slices with pineapple chunks and pair them with tortilla chips coated in melted butter and coconut sugar. This combo brings a subtle caramel flavor that’s yum and unexpected—great for those who like a little tropical sweetness with their crunch.