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Summer Fruit Salsa with Cinnamon Chips

You have got to try this sweet, summer treat that your whole family will love! Look for the corn tortillas to reduce sodium. This is a great dessert or snack option that will fit into your renal diet.

Summer Fruit Salsa with Cinnamon Chips


Serving size: 8
Change Servings:


corn tortillas (4")
1 can
cooking spray
1 tablespoon
cinnamon (ground)
1⁄4 cup
1 cup
peaches (fresh, peeled, sliced)
1 cup
strawberries (fresh, halved)
1 cup
pineapple (fresh, peeled)
1 teaspoon
lemon juice
2 tablespoons
strawberry preserves



  • Set your oven to 350°F.
  • Mix the cinnamon and sugar in a small bowl.
  • Take each tortilla and spray each side with the cooking spray.
  • Sprinkle the cinnamon and sugar mixture evenly over both sides of the tortillas.
  • Slice the tortillas like a pizza  into 4 wedges each.
  • Spray a cookie sheet with the cooking spray.
  • Spread out the wedges on the cookie sheet and bake in preheated oven for 15 minutes.
  • The chips are done when they are crispy.  If you under cook them, they will be chewy.
  • Place the chips to the side to cool.
  • Chop by hand or with a food chopper, the strawberries, peaches, and pineapple into small pieces.
  • Mix together in a large bowl.
  • Pour lemon juice and preserves over fruit and mix thoroughly.

Nutritional Analysis

Per serving
Calories: 128 kcal
Protein: 2 g
Carbohydrates: 30 g
Dietary Fiber: 3 g
Phosphorus: 82 mg
Potassium: 164 mg
Sodium: 11 mg