Save A playful, sweet twist on the classic appetizer—crispy homemade chocolate tortilla chips served with a vibrant, refreshing fruit salsa. Perfect for parties or as an inventive finish to any meal.
I first made these dessert chips & salsa for a summer gathering, and they quickly disappeared. Friends loved the idea of dipping crispy chocolate chips into a rainbow of fresh fruit. It's a playful treat that always gets people talking.
Ingredients
- Chocolate Chips: 4 flour tortillas (8-inch)
- Chocolate Chips: 3 tbsp unsalted butter, melted
- Chocolate Chips: 2 tbsp granulated sugar
- Chocolate Chips: 1½ tbsp unsweetened cocoa powder
- Chocolate Chips: ⅛ tsp ground cinnamon (optional)
- Chocolate Chips: Pinch of salt
- Fruit Salsa: 1 cup fresh strawberries, diced
- Fruit Salsa: 1 medium kiwi, peeled and diced
- Fruit Salsa: ½ cup fresh pineapple, diced
- Fruit Salsa: ½ cup mango, diced
- Fruit Salsa: ½ small apple, diced
- Fruit Salsa: 1 tbsp fresh lime juice
- Fruit Salsa: 1 tbsp honey or maple syrup
- Fruit Salsa: 1 tbsp fresh mint, finely chopped (optional)
Instructions
- Prepare Oven:
- 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 & Coat Tortillas:
- Brush both sides of each tortilla with melted butter. Sprinkle the cocoa-sugar mixture evenly over both sides.
- Cut & Arrange Chips:
- Stack the tortillas and cut them into 8 wedges each to form chips. Arrange in a single layer on the prepared baking sheet.
- Bake Chips:
- Bake for 8–10 minutes, flipping halfway through, until crisp. Let cool completely.
- Combine Fruit Salsa:
- Meanwhile, prepare the 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 Our family loves making these together, everyone gets a job: one prepping fruit, another mixing the chocolate sprinkle. It always turns into a sweet, laughter-filled kitchen moment.
Serving Suggestions
Pair dessert chips & salsa with a scoop of vanilla yogurt or whipped cream for extra indulgence.
Storage Tips
Store cooled chips in an airtight container at room temperature for up to 2 days. Keep fruit salsa in the refrigerator and serve within 24 hours.
Nutrition & Allergens
This dessert provides about 220 calories per serving. Contains wheat and dairy. Use labeled gluten-free and plant-based items for allergy concerns.
Save Make this dessert for your next gathering and wow everyone with a fresh, colorful finish. The simple prep means you can easily whip it up before guests arrive.
Kitchen Guide
- → What fruits work best for the salsa?
Strawberries, kiwi, pineapple, mango, and apple provide bright flavor and color, but you can substitute with any seasonal fruits you prefer.
- → How do I get extra crispiness in the chips?
Sprinkle chips with a little coarse sugar before baking and ensure they’re spread in a single layer for even baking.
- → Can I make this vegan-friendly?
Yes. Use plant-based butter and maple syrup for a dairy-free touch that pairs well with the sweet flavors.
- → Are there gluten-free options?
Use gluten-free tortillas to swap out the regular wheat-based tortillas, making the chips accessible to more guests.
- → What is a good dip to serve alongside?
Vanilla yogurt or whipped cream make deliciously creamy accompaniments that complement both chips and fruit salsa.
- → How should leftovers be stored?
Store chips in an airtight container at room temperature and refrigerate the fruit salsa separately for freshness.