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A plate with a bowl of Fruit Salsa and Sopapilla Chips for a healthy snack.
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5 from 1 vote

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!  
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings


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


  • In a small bowl whisk together the preserves and lemon juice.
  • 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:

  • 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.
  • In a 1-gallon zip-top bag place sugar and cinnamon.
  • Once chips are slightly cooled, but still warm, toss in the cinnamon/sugar mixture. Shake off excess sugar and serve with fruit salsa. Enjoy!


Calories: 177kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 14mg | Potassium: 161mg | Fiber: 4g | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 33.9mg | Calcium: 37mg | Iron: 0.7mg