If you’ve never tried a fresh and vibrant fruit twist on a classic dip, then this Strawberry Salsa with Cinnamon Chips Recipe is about to become your new favorite party pleaser. Combining juicy, sweet strawberries with a hint of fresh basil and a splash of tangy lemon juice creates a salsa that’s both refreshing and delightfully unexpected. Paired with crispy, cinnamon-scented chips baked to perfection, this recipe strikes the perfect balance between sweet, spicy, and crunchy. Whether you’re looking for a unique appetizer or a fun snack, this Strawberry Salsa with Cinnamon Chips Recipe is sure to impress with every bite.
Ingredients You’ll Need
Every great recipe starts with simple, high-quality ingredients that bring flavor to life. For this Strawberry Salsa with Cinnamon Chips Recipe, the combination of fresh fruit, warm spices, and fragrant herbs makes all the difference. Each component works together to deliver a dish bursting with color, freshness, and that irresistible sweet-heat crunch.
- 1 cup granulated sugar: Sweetens the cinnamon chips and helps them caramelize beautifully in the oven.
- 1 tablespoon ground cinnamon: Adds warm, fragrant spice to the chips, enhancing the overall flavor.
- 3 large flour tortillas: The perfect base for making your homemade chips—crispy, yet tender.
- Extra-light olive oil (or olive oil spray): Keeps the chips from sticking and adds a subtle richness without overpowering flavors.
- 2 tablespoons fresh lemon juice (from 1 lemon): Brightens the salsa with a refreshing tang and balances the sweetness.
- 1 tablespoon extra-light olive oil: Helps marry the salsa’s flavors and adds smoothness.
- ¼ teaspoon kosher salt: Enhances all the other flavors and provides essential seasoning.
- 1 pinch ground black pepper: Gives a mild heat that complements the strawberries.
- 1 tablespoon granulated sugar: Adds sweetness to the salsa, harmonizing the tartness of the lemon juice.
- 3 tablespoons chopped fresh basil leaves: Offers a fresh, herbal note that lifts the entire dish.
- 3 cups fresh strawberries (finely chopped or pulsed in a food processor): The star ingredient, delivering juicy sweetness and vibrant color.
- ½ tablespoon balsamic reduction (optional): A drizzle gives a sophisticated, tangy depth for those who want to elevate the salsa even more.
How to Make Strawberry Salsa with Cinnamon Chips Recipe
Step 1: Prepare Cinnamon Sugar and Oven
Start by preheating your oven to 350°F. While it’s warming up, mix together the cinnamon and sugar in a small bowl. This simple blend will transform your tortilla chips into sweet, aromatic bites that perfectly complement the strawberry salsa. Don’t forget to lightly spray your baking sheet with nonstick spray to keep the chips from sticking during baking.
Step 2: Cut and Oil The Tortillas
Stack the tortillas and cut them into even-sized triangles to form your chips, which saves time and ensures uniform crispiness. Spread them evenly on the prepared baking sheet and lightly spray the tops with olive oil. This step is crucial—it helps the cinnamon sugar stick while giving the chips a beautiful golden finish.
Step 3: Coat with Cinnamon Sugar
Sprinkle the cinnamon sugar mixture generously over the tortilla triangles. Flip each chip over to ensure both sides are coated with that irresistible cinnamon-sugar goodness. This step guarantees every crunch will have a perfect balance of sweetness and spice.
Step 4: Bake the Chips
Bake the tortilla chips for about 10 to 12 minutes, until they get crispy and golden brown. Keep a close eye on them, so they don’t burn—when they start to smell fragrant and feel firm, they’re ready. Remove them from the oven and let them cool; the chips will crisp up further as they cool.
Step 5: Mix the Salsa Base
While the chips bake, combine the fresh lemon juice, extra-light olive oil, kosher salt, black pepper, granulated sugar, and chopped basil leaves in a mixing bowl. This mixture forms a bright, flavorful dressing that brings out the best in the strawberries and herbs.
Step 6: Add Strawberries and Finish
Next, add the finely chopped or pulsed strawberries to the dressing and gently mix until everything is well incorporated. For an extra layer of flavor, drizzle on the optional balsamic reduction; its rich tang enhances the fruity sweetness and adds a touch of elegance to the salsa.
Step 7: Serve and Enjoy
Your Strawberry Salsa with Cinnamon Chips Recipe is ready to be enjoyed! Scoop the fresh salsa onto your cinnamon chips and savor the delightful contrast of cool, juicy fruit and warm, crisp chip. It’s the perfect combo for any occasion.
How to Serve Strawberry Salsa with Cinnamon Chips Recipe
Garnishes
To add a bit of flair and an extra burst of freshness, sprinkle some finely chopped fresh basil or mint leaves on top just before serving. You can also add a light dusting of cinnamon or a small drizzle of honey for a pretty finish that tastes as good as it looks.
Side Dishes
This sweet and savory salsa pairs beautifully with light dishes like grilled chicken or fish, serving as a refreshing contrast. It also complements breakfast favorites such as pancakes or waffles, bringing a playful fruity twist. For a veggie option, try it alongside a simple mixed greens salad.
Creative Ways to Present
For a fun twist, serve the salsa in small individual cups or hollowed-out mini bell peppers for easy portability at parties. You can also layer the salsa and chips in a parfait glass with whipped cream or Greek yogurt for a sweet snack parfait. The bright colors and textures make it a real crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salsa in an airtight container in the refrigerator. It stays fresh for up to two days but is best enjoyed as fresh as possible to preserve the bright flavors and texture of the strawberries. Store the cinnamon chips separately in an airtight container to maintain their crispness.
Freezing
Because of the fresh fruit, it’s not recommended to freeze the strawberry salsa—it can become watery and lose its vibrant texture once thawed. The cinnamon chips also don’t freeze well since they tend to lose their crunch and become soggy when defrosted.
Reheating
If your cinnamon chips lose crispiness after storage, refresh them in a preheated oven at 300°F for a few minutes until warm and crispy again. The fresh salsa is best served cold or at room temperature and doesn’t require reheating.
FAQs
Can I use other fruits instead of strawberries?
Absolutely! While strawberries are the star of this salsa, you can experiment with other sweet fruits like peaches, mangoes, or raspberries. Just make sure to adjust the sugar and acidity levels to balance the flavors.
How can I make this recipe vegan or allergy-friendly?
This recipe is naturally vegan as it contains no animal products. For gluten-free chips, swap the flour tortillas for gluten-free ones or use baked fruit or vegetable chips as an alternative.
Is the balsamic reduction necessary?
The balsamic reduction is optional but adds a delightful depth of flavor and a touch of sophistication. If you want to keep things simple, the salsa shines beautifully without it.
Can I prepare the salsa in advance?
Yes, you can prepare the salsa a few hours ahead and refrigerate it to let the flavors meld. Just add the basil right before serving for the freshest herbal flavor.
What’s the best way to cut the strawberries for the salsa?
Finely chopping the strawberries by hand gives you control over texture, but pulsing them briefly in a food processor is a great timesaver and creates a nice consistency for easy scooping.
Final Thoughts
This Strawberry Salsa with Cinnamon Chips Recipe is such a joyful treat that’s easy to whip up and infinitely versatile. Whether you’re sharing it at a summer barbecue, bringing it to a potluck, or simply enjoying a sweet snack at home, this dish is guaranteed to brighten your day. Give it a try—you might just find yourself craving these delightfully fresh and crunchy bites again and again!
Print
Strawberry Salsa with Cinnamon Chips Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Salsa with Cinnamon Chips recipe offers a perfect balance of sweet and savory flavors. Fresh strawberries are combined with lemon juice, basil, and a hint of sweetness to create a refreshing salsa paired with crispy homemade cinnamon-sugar tortilla chips. It’s an easy-to-make appetizer or snack that’s both vibrant and delicious.
Ingredients
For Cinnamon Chips
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 large flour tortillas
- Extra-light olive oil or olive oil spray, for coating
For Strawberry Salsa
- 3 cups fresh strawberries, finely chopped or pulsed
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon extra-light olive oil
- ¼ teaspoon kosher salt
- 1 pinch ground black pepper
- 1 tablespoon granulated sugar
- 3 tablespoons chopped fresh basil leaves
- ½ tablespoon balsamic reduction (optional)
Instructions
- Preheat Oven and Prepare Cinnamon Sugar: Preheat your oven to 350°F (175°C). In a small bowl, thoroughly mix 1 cup granulated sugar with 1 tablespoon ground cinnamon. Set this cinnamon sugar mixture aside. Lightly spray a baking sheet with nonstick spray to prevent sticking.
- Cut Tortillas: Stack the 3 large flour tortillas and cut them into triangles to form chip shapes. This makes them easier to handle and bake evenly. Lay the tortilla triangles flat on the prepared baking sheet in a single layer.
- Coat Chips with Oil and Cinnamon Sugar: Lightly spray the tortilla triangles with extra-light olive oil or olive oil spray. Sprinkle the cinnamon sugar mixture evenly over the tops. Carefully flip each triangle over and repeat the oil spray and cinnamon sugar coating to ensure both sides are flavored.
- Bake Cinnamon Chips: Place the baking sheet in the preheated oven and bake the chips for 10 to 12 minutes, or until they become crispy and golden. Watch closely towards the end to prevent burning. Remove from the oven and let cool slightly; the chips will crisp up further as they cool.
- Prepare the Strawberry Salsa Mixture: In a medium mixing bowl, combine the fresh lemon juice, 1 tablespoon extra-light olive oil, kosher salt, ground black pepper, granulated sugar, and chopped fresh basil. Stir well to incorporate all ingredients evenly.
- Add Strawberries and Balsamic Reduction: Gently fold the chopped or pulsed strawberries into the lemon and basil mixture until fully combined. Drizzle the salsa with ½ tablespoon balsamic reduction if desired, which adds a subtle tangy sweetness and depth of flavor.
- Serve and Enjoy: Transfer the strawberry salsa to a serving bowl and pair it with the freshly baked cinnamon chips. The sweet and crispy chips perfectly complement the vibrant, savory strawberry salsa. Enjoy as a refreshing appetizer or snack.
Notes
- For an extra crunch, make sure the cinnamon chips are baked until golden brown but not burnt.
- The balsamic reduction is optional but highly recommended for added flavor complexity.
- You can pulse the strawberries in a food processor for a smoother salsa or finely chop them for more texture.
- Store leftover chips in an airtight container to maintain crispness.
- This recipe is perfect for parties or as a unique summer snack.
