Save A playful, sweet twist on the classic appetizer—crispy homemade chocolate tortilla chips served with a vibrant, refreshing fruit salsa. Perfect for parties or as an inventive finish to any meal.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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I first made these dessert chips & salsa for a family game night, and everyone loved the playful combination of crispy chocolate chips and fresh fruit salsa. It's a sweet, colorful treat that always brings smiles and gets requests for seconds!
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Ingredients
- Chocolate Chips: 4 flour tortillas (8 inch), 3 tbsp unsalted butter (melted), 2 tbsp granulated sugar, 1 1/2 tbsp unsweetened cocoa powder, 1/8 tsp ground cinnamon (optional), pinch of salt
- Fruit Salsa: 1 cup fresh strawberries (diced), 1 medium kiwi (peeled and diced), 1/2 cup fresh pineapple (diced), 1/2 cup mango (diced), 1/2 small apple (diced), 1 tbsp fresh lime juice, 1 tbsp honey or maple syrup, 1 tbsp fresh mint (finely chopped, optional)
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Instructions
- Prepare chocolate chips:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Mix sugar, cocoa powder, cinnamon (if using), and salt in a small bowl. Brush both sides of each tortilla with melted butter. Sprinkle cocoa-sugar mixture over both sides. Stack tortillas and cut into 8 wedges each. Arrange on baking sheet. Bake for 8 10 minutes, flipping halfway, until crisp. Cool completely.
- Make fruit salsa:
- Combine strawberries, kiwi, pineapple, mango, and apple in a medium bowl. Drizzle with lime juice and honey. Add mint if desired. Toss gently to mix.
- Serve:
- Enjoy chocolate chips with fruit salsa for dipping.
Save After dinner, we gathered at the table to share chips and salsa, dipping and laughing as everyone tried to guess the fruit combinations. It's a dessert that brings us together and turns a simple meal into a celebration.
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Serving Ideas
Serve with a side of whipped cream or vanilla yogurt for a yummy extra dip. These chips also pair nicely with scoops of ice cream, making it a fun summer treat.
Make It Vegan
Use plant based butter and maple syrup instead of honey for a completely vegan dessert that everyone can enjoy.
Nutrition & Storage
Each serving has about 220 calories, 7 g fat, 39 g carbohydrates, and 3 g protein. Store chips in an airtight container for up to 2 days; salsa is best enjoyed fresh.
Save 
Try these playful dessert chips and fruit salsa for your next gathering and watch them disappear in minutes. Easy to make and so much fun for everyone!
Recipe FAQ
- → What fruits can I use for the salsa?
Mix your favorite seasonal fruits, such as strawberries, mango, pineapple, kiwi, or apple. Adjust quantities to taste.
- → How do I make the chocolate chips crispier?
Sprinkle a touch of coarse sugar before baking the chips for extra crunch. Let chips cool fully for optimal texture.
- → Can this dish be made vegan?
Use plant-based butter and sweeten with maple syrup. Check tortillas for dairy-free and gluten-free options.
- → What can I serve alongside the chips and salsa?
Try whipped cream or vanilla yogurt for dipping, or garnish with fresh mint for added brightness.
- → Is this snack easy to prepare?
Yes, it’s simple and quick. The chips bake in about 10 minutes, and the fruit salsa comes together in minutes.
- → Can I make this ahead for a party?
Prepare chips and salsa separately. Store chips airtight and refrigerate salsa. Assemble before serving.
