Pin 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 for a summer potluck, and they were a surprise hit. Everyone loved dipping the cocoa-dusted chips into the colorful fruit salsa!
Ingredients
- Chocolate Chips: 4 flour tortillas (8-inch), 3 tbsp unsalted butter (melted), 2 tbsp granulated sugar, 1½ tbsp unsweetened cocoa powder, ⅛ tsp ground cinnamon (optional), pinch of salt
- Fruit Salsa: 1 cup fresh strawberries (diced), 1 medium kiwi (peeled and diced), ½ cup fresh pineapple (diced), ½ cup mango (diced), ½ small apple (diced), 1 tbsp fresh lime juice, 1 tbsp honey or maple syrup, 1 tbsp fresh mint (finely chopped, optional)
Instructions
- Prep Oven:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make Cocoa Sugar:
- In a small bowl, mix together the sugar, cocoa powder, cinnamon (if using), and salt.
- Butter 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 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.
- Prepare 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.
Pin Our kids always request these dessert chips for movie night, and it’s become a fun family tradition to let them pick fruits for the salsa.
Required Tools
Baking sheet, parchment paper, small mixing bowl, pastry brush, knife and cutting board, medium mixing bowl
Allergen Information
Contains wheat (tortillas), dairy (butter). For allergen-free options: use gluten-free tortillas and plant-based butter. Always check ingredient labels for cross-contamination.
Nutritional Information
Per serving: 220 calories, 7g fat, 39g carbohydrates, 3g protein.
Pin Serve these chips fresh for the best texture. They’re sure to brighten any dessert table and spark lots of smiles!
Recipe Q&A
- → What fruits work best for the salsa?
Use strawberries, kiwi, pineapple, mango, and apple for a vibrant mix. Feel free to swap in seasonal favorites.
- → Can I make the chips ahead of time?
Yes, the chips keep crisp for a day in an airtight container—just let them cool completely after baking.
- → Is this dish suitable for vegans?
Absolutely—use plant-based butter and maple syrup as substitutes to make it vegan-friendly.
- → Any allergy considerations?
The dish contains wheat and dairy. Use gluten-free tortillas and plant-based butter for allergen-free options.
- → How can I add extra crunch to the chips?
Sprinkle chips with coarse sugar before baking for a delightful, crunchy texture.
- → What dipping options pair well?
Serve with vanilla yogurt or whipped cream for a creamy contrast to the sweet, crisp chips.