Cinnamon sweet tortilla chips with fruit salad

In collaboration
with POM
  • Preparation 45 min
  • Cooking 35 min
  • Servings 6 to 8
  • Freezing Absolument



Ingredients for the fruits salad

  • 1 pint (170 g) raspberries
  • 1 1/4 cup diced pineapple
  • 2 apples, diced
  • 1/2 cup blueberries
  • 3 kiwis peeled, diced
  • 1 cup orange juice
  • Zest of 1 lime
  • Juice of 1 lime



  • To preheat the oven at 350°F. Line two large baking sheets with parchment paper.
  • In a bowl, add sugar and cinnamon and mix.
  • Brush the tortillas with the melted butter, spread the sugar mixture over the tortillas and stack one on top of the other. Cut into wedges, separate and place on baking sheets in one layer only. Place in the oven and cook for 10 to 12 minutes until the chips are crispy. Let stand for 5 minutes before eating. Continue cooking with the rest of the tortilla wedges.
  • For the fruit salad, combine the ingredients in a bowl, mix and reserve in the fridge for 20 minutes before devouring!