If you are on the hunt for a sweet treat that bursts with fresh flavors and a touch of spice, the Dessert Strawberry Salsa with Cinnamon Chips Recipe is just the answer. This vibrant dish brings together juicy strawberries, zesty lime, and fragrant mint in a salsa that is as refreshing as it is addictive, paired beautifully with crisp cinnamon-coated chips that add the perfect crunch. It’s a fun and flavorful dessert that’s ideal for sharing at parties or enjoying as a delightful snack any time of day.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this recipe. Each component is simple but essential, contributing unique flavor and texture—from the natural sweetness of fresh strawberries to the warmth of cinnamon on the chips. Together, they create a perfect balance for this dessert sensation.
- 1 cup (200 grams) white or cane sugar: Provides the sweet base for the cinnamon coating that’s irresistibly crunchy.
- 1 tablespoon ground cinnamon: Adds a warm and spicy note to the chips that perfectly complements the bright fruit salsa.
- 5 x 10 inch flour tortillas: The canvas for your chips; cut them into wedges for easy dipping and crunch.
- ¼ cup (60 ml) oil or aquafaba: Helps the chips crisp up in the oven; oil yields a richer crunch, while aquafaba offers a lighter option.
- 2 lb (32 oz or 907 grams) fresh strawberries, diced: The heart of the salsa, adding juicy sweetness and beautiful color.
- 1 small lime: Brings bright acidity that lifts the flavors and balances the sweetness.
- 3 tablespoons strawberry jam: Deepens the strawberry flavor and lends a touch of sticky sweetness.
- 1 teaspoon vanilla extract: Adds a subtle fragrant warmth that rounds out the salsa.
- 1 large handful fresh mint, chopped: Gives a refreshing herbal lift to the fruity salsa.
- ¼ teaspoon freshly ground black pepper: A surprising twist that enhances the complexity of the salsa’s flavor.
How to Make Dessert Strawberry Salsa with Cinnamon Chips Recipe
Step 1: Prepare Your Oven and Workstation
Start by preheating your oven to 350°F (175°C) and lining two large baking trays with parchment paper or silicone mats. This ensures your cinnamon chips bake evenly without sticking—making cleanup a breeze too.
Step 2: Mix the Cinnamon Sugar
In a small bowl, combine the sugar and ground cinnamon until the mixture is well blended. This simple blend is the secret to the chips’ irresistible flavor and aroma, laying the foundation for a sweet and spicy bite.
Step 3: Make the Cinnamon Chips
Take each tortilla and cut it into chip-sized wedges—about six to eight per tortilla works perfectly. Lightly brush each wedge with oil or aquafaba to help the cinnamon sugar stick and ensure crispiness. Then, sprinkle generously with your cinnamon sugar mixture on both sides. Arrange the wedges in a single layer on the prepared trays so they bake evenly.
Bake the chips in your preheated oven for 8 to 10 minutes, or until they are golden, crispy, and fragrant. Keep an eye on them to prevent burning, as the sugar can caramelize quickly.
Step 4: Prepare the Strawberry Salsa
While the chips are baking, combine the diced fresh strawberries in a bowl. Squeeze in the juice of the small lime, then add the strawberry jam, vanilla extract, chopped fresh mint, and the pinch of freshly ground black pepper. Gently mix everything together so the flavors mingle beautifully. Let the salsa sit for about 30 minutes at room temperature to allow the strawberries to release their juices and the flavors to meld into a vibrant, juicy mix.
Step 5: Serve and Enjoy!
Once the chips have cooled slightly and the salsa is perfectly rested, transfer the cinnamon chips to a serving plate and spoon the strawberry salsa into a bowl alongside. This is when the magic happens—the warm cinnamon chips paired with the cool, fresh salsa create a delightful dance of texture and taste.
How to Serve Dessert Strawberry Salsa with Cinnamon Chips Recipe
Garnishes
Sprinkle some extra chopped fresh mint or a light dusting of powdered sugar over the salsa for added visual appeal and a delicate hint of sweetness. A few thin lime wedges on the side can also add a burst of citrus brightness for those who like an extra zing.
Side Dishes
This dessert is lovely on its own, but it also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to make it even more indulgent. For a lighter option, fresh yogurt adds a creamy contrast that complements the cinnamon and fruit beautifully.
Creative Ways to Present
For parties, serve your Dessert Strawberry Salsa with Cinnamon Chips Recipe in individual mini mason jars or clear cups layered with the salsa and chips for an eye-catching appetizer or snack. Alternatively, use the chips as a topping for panna cotta or cheesecake to add crunch and a fresh fruit element.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover strawberry salsa in an airtight container in the refrigerator for up to two days. The flavors will continue to meld, making it even tastier. However, the cinnamon chips are best enjoyed fresh for maximum crunch.
Freezing
It’s not recommended to freeze the strawberry salsa because the texture of the fresh strawberries can become mushy after thawing. However, you can freeze unused flour tortillas to use later for cinnamon chips—just thaw and bake as directed.
Reheating
If your cinnamon chips lose their crispiness, pop them into a preheated oven at 300°F (150°C) for a few minutes to revive their crunch. Avoid microwaving as it tends to make them soggy.
FAQs
Can I use frozen strawberries for the salsa?
Fresh strawberries are ideal for the best texture and flavor in this dessert. Frozen strawberries release more liquid and can make the salsa watery, so if you must use them, thaw and drain excess liquid first.
Is there a vegan option for this recipe?
Absolutely! Use aquafaba instead of oil if you want to keep it light and vegan-friendly. All other ingredients, including flour tortillas, are typically vegan but check packaging for any animal products.
Can I substitute cinnamon sugar with another spice mix?
Cinnamon sugar is the classic pairing here, but feel free to experiment with combos like pumpkin pie spice or a mixture of sugar and chili powder for a sweet-and-spicy twist.
How do I make the chips extra crispy?
Be sure to brush your tortilla wedges evenly with oil and spread them out on the trays without overlapping. Baking at 350°F gives a nice crisp. If you want crunchier chips, you can leave them in the oven a minute or two longer, watching carefully to avoid burning.
Can I prepare the salsa the night before?
Yes, preparing the salsa ahead lets the flavors develop beautifully overnight. Just keep it refrigerated and bring it to room temperature before serving to enjoy the fresh taste and aroma.
Final Thoughts
I can’t recommend this Dessert Strawberry Salsa with Cinnamon Chips Recipe enough for those moments when you want a simple yet show-stopping sweet treat. It’s fresh, vibrant, and playful, perfect for sharing with friends or savoring during a cozy afternoon. Give it a try—you’ll be amazed at how easy it is to bring such a bright, flavorful dessert to your table!
Print
Dessert Strawberry Salsa with Cinnamon Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful dessert features a fresh and vibrant strawberry salsa paired with crispy cinnamon-coated tortilla chips. The sweet and tangy salsa is infused with vanilla, lime, and fresh mint, perfectly complemented by the warm spice of cinnamon chips baked to a crisp. Easy to prepare and ideal for sharing, this recipe offers a refreshing twist on traditional chips and salsa, making it a perfect treat for gatherings or a light dessert.
Ingredients
Sugar and Cinnamon Mix
- 1 cup (200 grams) white or cane sugar
- 1 tablespoon ground cinnamon
Cinnamon Chips
- 5 x 10 inch flour tortillas
- ¼ cup (60 ml) oil, or aquafaba (oil gives crispier results)
Strawberry Salsa
- 2 lb (32 oz or 907 grams) fresh strawberries, diced
- 1 small lime (juice only)
- 3 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 1 large handful fresh mint, chopped
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare two large baking trays by lining them with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Make the cinnamon sugar: In a small bowl, combine the sugar and ground cinnamon thoroughly to create a uniform mixture. Set this aside for coating the chips.
- Prepare the tortilla chips: Cut each flour tortilla into wedge-shaped pieces roughly the size of traditional chips. Lightly brush each chip with oil or aquafaba, ensuring an even coating to help them crisp up and carry the cinnamon sugar flavor.
- Coat and bake the chips: Sprinkle the prepared cinnamon sugar evenly over the oiled tortilla wedges. Arrange the chips in a single layer on the lined baking trays. Bake in the preheated oven for approximately 10-15 minutes, or until the chips turn crisp and golden brown. Remove from the oven and let cool.
- Prepare the strawberry salsa: In a mixing bowl, combine the diced strawberries with fresh lime juice, strawberry jam, vanilla extract, chopped fresh mint, and freshly ground black pepper. Stir thoroughly to blend the flavors well.
- Let the salsa marinate: Allow the strawberry salsa to sit at room temperature for 30 minutes. This resting time helps the flavors meld together beautifully.
- Serve: Present the strawberry salsa alongside the cooled cinnamon chips. The chips should be crisp, and the salsa fresh and fragrant, perfect for dipping.
Notes
- Using oil instead of aquafaba will produce crispier chips.
- Ensure the chips are baked in a single layer for even crisping.
- The salsa can be prepared ahead and refrigerated; bring it to room temperature before serving.
- Fresh mint adds a refreshing note but can be substituted with basil for a different twist.
- Adjust sugar quantity in the salsa or chips according to your desired sweetness.
