Fruity Salsa & Cinnamon Crisps

Easy to make ahead of time and adds variety to your spread.


This recipe is a favourite in our family, originated by my mom. It is served at almost every baby shower, brunch, girls night and holiday! Easy to make ahead of time and adds variety to your spread. I plan to make this for Easter brunch this year – it’s one of the twins favourite snacks. Usually I bake the cinnamon crisps but I thought I would try them out in the air fryer – worked perfect!

cinnamon crisps


  • 3-4 tortillas
  • 1/3 cup sugar
  • 1-2 tsp cinnamon
  • 1-2 tbsp olive oil
  • 2-3 chopped kiwis
  • 2 cups chopped strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/2 lemon juice

✖️Begin by mixing the cinnamon and sugar together. Set aside. Brush olive oil (or cooking spray) on both sides of the tortillas and sprinkle generously with the cinnamon sugar mixture. Stack 2-3 sugar coated tortillas and using a pizza cutter, cut tortillas into 12 wedges

✖️Few different options for cooking:

Oven –

Preheat oven to 350 degrees. Place tortillas wedges onto baking sheet and bake 8-11 minutes or until crisp – flipping half way

Air fryer –

Heat up your fryer – 3 mins at 390 degrees. Place tortilla chips in the basket, with only a little overlap. You will have to cook the chips in batches. Cook for 4 mins at 350 degrees – be sure to pull out the basket and toss the chips at the half way mark

fruit salsa

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