Spiced Tortillas with Tropical Fruit Salsa

spiced-tortillas-fruit-salsa Photo: Jonathan Kantor


  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 4 6-inch corn or 8-inch whole-wheat tortillas
  • 1/2 cup shredded unsweetened coconut, toasted
  • 2 cups chopped fresh pineapple
  • 3 kiwis, peeled and coarsely chopped
  • 1 cup coarsely chopped strawberries (about 5 berries)
  • 2 tablespoons fresh lime juice


1. Preheat oven to 350°F. Mist 2 baking sheets with cooking spray.

2. Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Lightly mist both sides of a tortilla with cooking spray and sprinkle with sugar mixture. Repeat with remaining tortillas, stacking them. With a sharp knife, cut tortilla stack in half, then cut each half into thirds, making 24 wedges total. Place wedges in a single layer on baking sheets. Bake until chips are crisp and golden brown, 10 to 12 minutes, rotating pans halfway through. Let cool on a wire rack.

3. Toss coconut, fruit and juice in a bowl. Spoon salsa into dessert cups and serve with cooled chips.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4 (serving size: 6 chips, 1 cup salsa)

Nutritional Information

Calories per serving: 258
Fat per serving: 9g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 4g
Carbohydrate per serving: 44g
Fiber per serving: 7g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 9mg
Calcium per serving: 90mg

Good to Know

Choose a pineapple that's plump, with a firm body and fresh, green leaves. If you aren't going to use it right away, store it whole in the fridge.

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