Dessert Chips Fruit Salsa (Print Version)
Crispy chocolate chips served with colorful fruit salsa, ideal for sharing or as a sweet finish to a meal.
# Components:
→ Chocolate Chips
01 - 4 flour tortillas (8-inch)
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1 1/2 tablespoons unsweetened cocoa powder
05 - 1/8 teaspoon ground cinnamon (optional)
06 - Pinch of salt
→ Fruit Salsa
07 - 1 cup fresh strawberries, diced
08 - 1 medium kiwi, peeled and diced
09 - 1/2 cup fresh pineapple, diced
10 - 1/2 cup mango, diced
11 - 1/2 small apple, diced
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon fresh mint, finely chopped (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a small mixing bowl, combine granulated sugar, unsweetened cocoa powder, ground cinnamon if using, and a pinch of salt.
03 - Brush melted butter evenly over both sides of each tortilla using a pastry brush. Sprinkle the cocoa-sugar mixture over both sides.
04 - Stack the buttered and coated tortillas. Using a knife, cut each tortilla into 8 wedges. Arrange wedges in a single layer on the prepared baking sheet.
05 - Bake in the preheated oven for 8–10 minutes, flipping halfway through baking, until chips are crisp. Allow chips to cool completely before serving.
06 - In a medium mixing bowl, gently combine diced strawberries, kiwi, pineapple, mango, and apple. Drizzle with lime juice and honey or maple syrup, and stir in chopped fresh mint if desired. Toss gently until well mixed.
07 - Arrange cooled chocolate chips alongside fruit salsa. Serve as a dipping platter.
# Expert Advice:
01 -
- Creative and fun dessert idea
- Quick and easy to prepare
02 -
- You can use any seasonal fruit for the salsa
- For a vegan version, switch to plant-based butter and maple syrup
03 -
- Sprinkle chips with coarse sugar for extra crunch
- Serve with whipped cream or vanilla yogurt for dipping