fruit nachos

A fresh and irresistible fruit salsa made with strawberries, peach, blueberries, and kiwi is tossed with a honey-lime dressing, and spread on top of crisp and chewy cinnamon sugar chips. The whole thing is finished off with a sweet drizzle of honey!

Hello, lovelies! Today, I have paired up with Reynold's Wrap to bring you a fresh and deliciously summery dessert... Fruit Nachos! Reynold's Wrap makes tons of fabulous products that are essential for bakers and cooks, including foil, nonstick foil, and the always-necessary parchment paper. I, personally, end up using the stuff basically every time I make something in the oven. Chocolate chip cookies, oven-roasted veggies, and today... baked cinnamon sugar tortilla chips! This recipe is so easy that I almost can't even call it a recipe, but it's so delicious that I had to share. Let's get to work!

The initial inspiration for this came from Reynold's Kitchen's Fruit Salsa with Cinnamon Tortilla Chips. While the salsa and chips are delicious as-is, I figured layering them together with a generous drizzle of honey could only improve the situation, and I was right! A fresh and irresistible fruit salsa made with strawberries, peach, blueberries, and kiwi is tossed with a honey-lime dressing, and spread on top of crisp and chewy cinnamon sugar chips. The whole thing is then topped with honey to keep things easy and light, but if you're craving a little extra richness, a chocolate drizzle would be perfect!

To make this sweet treat, all you need to do is chop your favorite fruit and toss it with honey and lime. While that sits for a bit, cut some storebought tortillas in 6 equal wedges, lay them out on Reynold's parchment paper, spray with nonstick spray, and sprinkle with cinnamon and sugar and bake for about 10 minutes. Then layer the chips and salsa, and you are good to go! And if you're feeling lazy and just want to serve these chips-and-dip style, I won't judge. They're totally scrumptious either way!

Reynold's Wrap is super fabulous, had and actually sent me a $25 giftcard to give away to one of my readers! Though it's sponsored by them, it's a Visa giftcard so it can be spent anywhere. So this is basically just $25 of free cash that I'm giving away. Score! If you're interested in entering, you can visit my Instagram for all the details! It's super easy, all you have to do is follow my account and Reynold's Wrap's account, repost the pic to your own account, and use the hashtag! And if you tag a friend on my original post, you get an extra entry. Whoop!

{recipe inspiration from Reynold's Wrap}

Print Recipe

5 from 1 vote

fruit nachos

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Course: Vegetarian

Servings: 4

Author: Valentina | The Baking Fairy

Ingredients

• 1 cup strawberries
• 1 large peach
• 2 kiwis
• ½ cup blueberries
• 1 limes
• 2 tablespoon honey plus more for topping
• 4-5 soft flour tortillas
• cinnamon and sugar as needed
• nonstick spray

Instructions

• Preheat the oven to 350F, and line a baking sheet with Reynold's parchment paper. Set aside.
• Using a sharp knife, cut the tortillas in 6 equal wedges, then arrange in a single layer on the baking sheet. Spray with nonstick spray, and sprinkle with cinnamon and sugar. Bake 10-12 minutes until crisp and crunchy.
• While the chips bake, make the salsa. In a medium bowl, squeeze the juice of the two limes, and whisk in the 2 tablespoon of honey.
• Wash all remaining fruit, peel the kiwis, and chop everything into small uniform pieces. Toss with the honey-lime dressing.
• Once tortilla chips are done, arrange about half of them on a large plate, and top with some salsa and a drizzle of honey. Layer the remaining chips on top, and spoon more salsa and more honey on top. Serve immediately!

In accordance with the FTC Guidelines, I am disclosing that I received compensation from Reynold's Wrap for my time and participation. Although I have material connection to Reynold's Wrap, any publicly stated opinions of Reynold's and their products remains my own. Recipe is an original creation of Valentina Celant at TheBakingFairy.net.