Brace yourself for your new favorite summer treat: Dessert Strawberry Salsa with Cinnamon Chips! This festive, fruit-forward snack turns ripe strawberries into a zesty salsa, paired with golden, crackly cinnamon tortilla chips. It’s a playful spin on chips and dip—sweet, refreshing, and absolutely irresistible for parties or any day you’re craving sunshine in a bowl.
Why You’ll Love This Recipe
- Unexpected & Fun: Turn classic fruit into a salsa and surprise everyone with a delightful new party favorite.
- Perfectly Balanced Flavors: Sweet berries, zingy lime, and peppery mint bring brightness, while cinnamon chips add crispy warmth.
- Quick & Easy: Whip up the entire Dessert Strawberry Salsa with Cinnamon Chips in about 30 minutes with staple kitchen ingredients.
- Make-Ahead Friendly: The salsa gets even tastier after resting and the chips stay snappy for days—hello, carefree entertaining!
Ingredients You’ll Need
This ingredient list is refreshingly simple, with each addition thoughtfully chosen to deliver vibrant flavor and color. Let’s dig into what makes each component shine in this festive Dessert Strawberry Salsa with Cinnamon Chips.
- White or cane sugar: Coats the tortillas for chips that bake up crunchy and caramelized.
- Ground cinnamon: Infuses each chip with warm, sweet spice that pairs perfectly with berries.
- Flour tortillas: The secret weapon for pillowy, crisp chips ready to scoop up salsa.
- Oil (or aquafaba): Oil helps chips crisp up in the oven; aquafaba offers an oil-free vegan alternative for a lighter bite.
- Fresh strawberries: The star of the salsa—sweet, juicy, and ruby red (fresh produce is key for flavor here!).
- Small lime: Brings fresh, zesty acidity to balance the salsa’s sweetness.
- Strawberry jam: Adds a subtle stickiness and extra berry punch throughout the salsa.
- Vanilla extract: Rounds out the fruit’s flavor and gives an almost “shortcake” finish to each bite.
- Fresh mint: Scattered in for coolness and a fresh, herbal lift.
- Freshly ground black pepper: A tiny pinch wakes up the strawberry, accentuating the sweetness and bright flavors.
Variations
Dessert Strawberry Salsa with Cinnamon Chips is endlessly adaptable—the base is a fantastic starting point for adding your own spin! Don’t be afraid to get creative to suit your pantry staples, favorite fruits, and dietary needs.
- Berry Blend: Swap in some blueberries, blackberries, or raspberries for a mixed berry salsa that’s as pretty as it is delicious.
- Citrus Twist: Try orange zest instead of lime, or add a splash of orange juice for a slightly softer, sweeter tang.
- Herbal Vibes: Substitute basil for mint to add an unexpected, garden-fresh flavor.
- Gluten-Free Option: Use gluten-free tortillas to make the cinnamon chips for friends who avoid wheat—no one should miss out!
How to Make Dessert Strawberry Salsa with Cinnamon Chips
Step 1: Prep the Chips
Start by preheating your oven and lining two large baking trays with parchment or silicone mats. Then, whisk your sugar and cinnamon together to make a cozy-scented blend you’ll want to sprinkle on everything. Grab your tortillas and stack them up—cut them into quarters, then each quarter into wedge-sized chips. This way you’ll get perfectly scoopable pieces, and no one will be fighting over the biggest chip!
Step 2: Coat & Bake
Spread the tortilla chips in a single layer—no crowding, please!—and brush them lightly with oil (or aquafaba for a lighter approach). Sprinkle—or dip!—each chip with your cinnamon-sugar mixture on both sides for an even, generous coating. Bake in the oven until they turn golden, crispy, and irresistibly fragrant. Keep an eye out in the final minutes—these crisp up fast!
Step 3: Make the Strawberry Salsa
While the chips cool, dice your strawberries and place them in a large bowl. Squeeze over the lime juice and stir in strawberry jam, vanilla, mint, and that all-important black pepper. Stir everything together and try—just try!—to resist digging in right away. If you can, let it rest for 30 minutes so the flavors really meld and develop their best taste. (I promise it’s worth the wait.)
Step 4: Serve and Enjoy
Present your Dessert Strawberry Salsa with Cinnamon Chips at room temperature for the freshest flavor. The crisp chips and juicy salsa are best on the same day, but leftover chips will keep their crunch for a couple of weeks in an airtight container.
Pro Tips for Making Dessert Strawberry Salsa with Cinnamon Chips
- Uniform Dicing Matters: Dice your strawberries as evenly as possible so the salsa is juicy—but not watery—and every chip gets the perfect scoop of berry goodness.
- Dip for Maximum Flavor: If you want cinnamon-sugar on every nook and cranny, dip the chips directly into the bowl rather than just sprinkling. Messy? Maybe. Worth it? Absolutely.
- Watch the Bake: Don’t wander far from the oven—the chips can turn from golden-crisp to too-dark within a minute in the final few minutes.
- Rest & Marinate: Giving the salsa even just 30 minutes to sit allows the berries to soak up the lime and mint, resulting in the most aromatic, flavorful salsa you’ve ever tasted.
How to Serve Dessert Strawberry Salsa with Cinnamon Chips
Garnishes
A handful of extra chopped fresh mint is a gorgeous, aromatic garnish for both the bowl and serving plates. You can also toss on a few thin lime slices or edible flowers to really showcase those vibrant summer colors. For something decadent, a dollop of whipped cream or vanilla yogurt on the side is always welcome!
Side Dishes
This fresh Dessert Strawberry Salsa with Cinnamon Chips shines alongside other light, fruity desserts like lemon bars, panna cotta, or a scoop of coconut ice cream. It also makes a playful ending to a spicy Mexican-inspired meal where everyone’s looking for something cool and sweet.
Creative Ways to Present
Serve your salsa in a big, clear bowl for maximum color show-off, surrounded by piles of cinnamon chips. For parties, portion the salsa into mini cups or shooters with a cinnamon chip sticking out of each. You can even use the salsa as a topping for pancakes, waffles, or vanilla cake—let your imagination (and appetite) lead the way!
Make Ahead and Storage
Storing Leftovers
Leftover cinnamon chips will stay delightfully crunchy for up to two weeks in an airtight container—perfect for snacking right from the jar. The salsa is best the day you make it, but can be kept covered in the fridge for up to one day if you have leftover (though it may release extra juice as it sits).
Freezing
Freezing isn’t recommended for Dessert Strawberry Salsa with Cinnamon Chips, as the strawberries lose their bright texture and the chips lose their signature crunch after thawing. For best flavor, stick to making and enjoying this recipe fresh.
Reheating
If your cinnamon chips lose a little crispness over time, a quick 2-3 minutes in a 325°F (160°C) oven brings them back to life. The salsa is best served at room temperature, so let it sit out a few minutes before serving if it’s been refrigerated.
FAQs
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Can I make Dessert Strawberry Salsa with Cinnamon Chips ahead of time?
You can prep the cinnamon chips up to a week or two in advance and store them in an airtight container. The strawberry salsa can be made a few hours ahead, but it’s best to toss everything together about 30 minutes before serving for the brightest flavor and texture.
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What’s the best way to dice strawberries for salsa?
For even scooping and the best presentation, aim for small, uniform dice—about the size of a small bean. Keeping the pieces consistent helps the salsa hold together and prevents excess liquid pooling at the bottom of the bowl.
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Can I use frozen strawberries?
For Dessert Strawberry Salsa with Cinnamon Chips, fresh strawberries are strongly preferred for the best texture and brightness. Frozen berries can become mushy and won’t yield the same crisp, vibrant salsa—save them for smoothies or baking instead!
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Is this recipe vegan and allergy-friendly?
Absolutely! This dessert is naturally vegan (use aquafaba or a neutral oil) and can be made gluten-free by using gluten-free tortillas for the chips. Always double-check jam and tortilla ingredients for any hidden allergens if you’re serving guests with allergies.
Final Thoughts
There’s just something magical about Dessert Strawberry Salsa with Cinnamon Chips—it’s fresh, celebratory, and guaranteed to disappear in a flash. If you’re looking for a light, joyful treat to wow your friends, this recipe is a must. Give it a try and let the strawberry-scented sunshine fill your kitchen—happy snacking!
Print
Dessert Strawberry Salsa with Cinnamon Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Dessert Strawberry Salsa with Cinnamon Chips recipe is a delightful and refreshing treat perfect for any occasion. The sweet strawberry salsa pairs beautifully with the crispy cinnamon sugar chips for a burst of flavor in every bite.
Ingredients
Cinnamon Chips:
- 1 cup (200 grams) white or cane sugar
- 1 tablespoon ground cinnamon
- 5 x 10-inch flour tortillas
- 1/4 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
- 3 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 1 large handful fresh mint, chopped
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven and prepare trays: Preheat oven to 350°F (175 °C) and line 2 large baking trays with parchment paper or a silicone baking mat.
- Mix cinnamon sugar: In a small bowl, combine sugar and cinnamon. Set aside.
- Prepare tortilla chips: Cut tortillas into chip-sized wedges and brush with oil. Sprinkle with cinnamon sugar and bake until crispy.
- Make the salsa: In a bowl, combine diced strawberries, lime juice, strawberry jam, vanilla, mint, and black pepper. Let sit for 30 minutes.
- Serve: Enjoy the salsa with the cinnamon chips at room temperature.
Notes
- Dessert Strawberry Salsa is best consumed on the day it’s made.
- Store leftover Cinnamon Chips in an airtight container for up to a couple of weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 179 kcal
- Sugar: 9g
- Sodium: 217mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
