Ingredients

Scale

(Serves 4–6)

Fruit salsa:

1 cup strawberries, diced
1 cup mango, diced (you love tropical fruit!)
1 cup pineapple, diced
½ cup blueberries or raspberries (you love berries!)
2 tbsp fresh lime juice (you love citrus!)
1 tbsp fresh mint, finely chopped
Optional: 1 tsp sugar-free honey (monk fruit blend—you love blood sugar friendly!)

Cinnamon-sugar tortilla chips:

6 small corn tortillas (use certified gluten-free—you love GF!)
1 tbsp melted coconut oil or butter
1½ tbsp granulated monk fruit sweetener
1 tsp ground cinnamon

Instructions

1. Make fruit salsa:

In a bowl, gently combine all fruit, lime juice, mint, and optional sweetener. Chill until serving.

2. Make chips:

Preheat oven to 375°F (190°C).
Brush tortillas lightly with oil; stack and cut into 6 wedges each (36 total).
Arrange in single layer on baking sheet.
Mix sweetener and cinnamon; sprinkle evenly over chips.
Bake 8–10 minutes until golden and crisp. Cool 5 minutes.

3. Serve:

Pair warm chips with chilled fruit salsa.

💡 Pro Tips for Perfection:
✅ Use ripe but firm fruit—holds shape better.
✅ Bake chips just before serving—keeps them crisp.
✅ Blood sugar friendly (you love this!):
→ Monk fruit = zero glycemic impact
→ Net carbs: 9g/serving
✅ Low-carb/keto option (you love this!):
→ Swap tortillas for pork rind “chips” + cinnamon
→ Reduce high-sugar fruits; focus on berries + melon
→ Net carbs drop to 5g/serving
✅ Make ahead:
→ Salsa base (without dressing) 4 hours ahead
→ Chips best fresh—but can be stored airtight 2 days

Prep Time & Nutrition (per serving):