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A plate with a bowl of Fruit Salsa and Sopapilla Chips for a healthy snack.
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Very Berry Fruit Salsa with Sopapilla Chips

A fresh and healthy, July 4th summer dessert recipe for a mixed berry fruit salsa. Make your own sopapilla chips from corn tortillas for a sweet gluten free chip!  

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings
Calories 177 kcal
London Brazil

Ingredients

Fruit Salsa:

  • 1 lb strawberries finely diced
  • 6 oz raspberries cut in half
  • 6 oz blueberries
  • 1 ½ c apples finely diced
  • 3 T apricot preserves
  • 1 T lemon juice

Sopapilla Chips:

  • 10 corn tortillas cut into quarters
  • 1/4 c coconut oil
  • 1/3 c sugar
  • ¾ t cinnamon

Instructions

  1. In a small bowl whisk together the preserves and lemon juice.
  2. In a large bowl combine berries and apples. Pour preserve juice over fruit and mix well. Refrigerate until ready to serve.

For the Sopapilla Chips:

  1. When almost ready to serve, place 2-3 T. coconut oil in a large skillet and heat to medium-lo. Place one layer of corn tortilla quarters in the oil and cook for 1-2 minutes/side. Place on a paper towel when done frying for at least 1 minute.
  2. In a 1-gallon zip-top bag place sugar and cinnamon.
  3. Once chips are slightly cooled, but still warm, toss in the cinnamon/sugar mixture. Shake off excess sugar and serve with fruit salsa. Enjoy!
Nutrition Facts
Very Berry Fruit Salsa with Sopapilla Chips
Amount Per Serving
Calories 177 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 14mg1%
Potassium 161mg5%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 14g16%
Protein 2g4%
Vitamin A 35IU1%
Vitamin C 33.9mg41%
Calcium 37mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.