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Cinnamon “Nachos” with Fresh Fruit Salsa

cinnamon nachos feature

When I teach my cooking classes, I encourage my students to think about how they want their families and themselves to feel everyday – energetic, positive, focused, and healthy all come to mind. The choices we make in our diet and lifestyle will either support what we want to be or work against us. Getting back in the kitchen to cook our own food is a step in the right direction. It not only allows us to control what we eat, but it also lays the foundation for healthful eating habits for our children, teaches them where food comes from and through a shared meal, help us to connect with each other.

It can be a challenge making healthful foods for the family, especially when it comes to snacks and desserts. But this recipe for Cinnamon “Nachos” is one I can feel good about. I use whole grain tortillas, brushed with either melted butter or coconut oil and sprinkled with a little cinnamon sugar. The best part is that this a fun cooking activity I can do with any of my children. My 12-year-old daughter and I had a great time getting creative with this batch of chips where we used a heart-shaped cookie cutter for half of them. We also decided to melt some chocolate to drizzle and dip. Of course the best part is sharing them with the rest of the family and eating them!


1 ½ Tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
4 organic whole grain or brown rice tortillas
3 Tablespoons melted unsalted butter or unrefined coconut oil
1 mango, peeled and diced
1 pint strawberries, hulled and diced*
A few leaves of fresh mint, finely chopped and a few wedges of lime, squeezed (optional)

*Suggestions: Combine any seasonal fruit such as diced apricots, bananas, peaches, pineapple, and plums. You can melt semi-sweet chocolate to dip or drizzle on top. We have also dipped the chips in lightly sweetened yogurt.


Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Combine sugar and cinnamon. If you have a jar with a shaker top, this is great to use to sprinkle the cinnamon-sugar. Otherwise, a spoon is fine.

Place tortillas on a cutting board. Brush both sides of each tortilla with melted butter and sprinkle one side with enough cinnamon-sugar to cover lightly. Spread with fingertips if needed. Stack tortillas and cut into wedges or strips. Or use a fun cookie cutter for more creative shapes.

Transfer to baking sheets cinnamon-side up in one layer and bake for 10 minutes or until lightly browned. Tortillas will crisp further out of the oven. Allow to cool on pan.

Combine mango and strawberries in a bowl. Mix in mint and lime juice, if desired. Place fruit salsa in center of platter and surround with tortilla chips.


About Pamela Salzman

Pamela Salzman ( is a Los Angeles-based cooking instructor who emphasizes whole, seasonal and organic foods. Besides teaching cooking, Pamela volunteers as a nutrition and garden educator for Growing Great, a non-profit organization focused on teaching elementary school children the importance of healthful eating. Pamela is also a certified holistic health counselor and blogs about nutrition and food on her website where she shares healthful, family-friendly recipes and tips.



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