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

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


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


  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.