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

Scale

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

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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.