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!
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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)
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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.
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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.
