Dessert Strawberry Salsa with homemade crunchy Cinnamon Chips that make the perfect scoopers. This is the dessert meets dip meets snack situation that is the perfect way to sneak a little bit of delight into your week!
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Today at the party, we have Dessert Strawberry Salsa with Cinnamon Chips!
We're talking juicy, sweet salsa loaded with fresh strawberries, mint, lime, and a twist of freshly ground black pepper. And then, coming along to the party we've got crispy, sugary baked cinnamon chips to scoop up that strawberry goodness.
This dessert salsa is just perfect for a fun family dessert or for taking along to parties and social gatherings.
Mel x
Ingredients
Here is what you need at a glance:
And some important ingredient notes
Strawberries - These must be fresh strawberries and should be ripe but not too ripe and soft.
Strawberry jam - To bind and add some sticky sweetness.
Lime juice - A bit of zesty acid to balance out the sweet.
Mint - For freshness, flavour and contrasting colour.
Black Pepper - For little bursts of peppery heat - Trust me. It works.
Tortillas - Wheat-based tortillas work better than corn tortillas in this recipe.
Sugar - Adds flavour, sweetness, and crunch to the tortillas. White or cane sugar is best.
Oil - Any neutral oil. Aquafaba can be used for an oil-free option but you will get the crispiest results with oil.
Let's make Dessert Strawberry Salsa with Cinnamon Chips!
Can't wait to make it? Here's a quick visual rundown of how it's done:
1 - Make the crispy tortilla chips. Start by cutting the tortillas into triangles. These step-by-step photos show exactly how to do that.
2 - Brush each triangle with oil or aquafaba, then dip in cinnamon sugar. Spread out on a baking tray and bake until golden. They might feel a bit soft when they come out of the oven, but will crisp up as they cool.
3 - Mix up the strawberry salsa.
4 - Put the salsa in a serving bowl, surround it with the cinnamon chips then dig in!
Other Serving Suggestions
Strawberry salsa is also really delicious served with ice-cream, chocolate cake, cheesecake, and pancakes, and the cinnamon chips are really good with my Chocolate Hummus or my Snickerdoodle Dessert Hummus.
Recipe
Dessert Strawberry Salsa with Cinnamon Chips
Author:Ingredients
For the Cinnamon Chips
- 1 cup (200 grams) white or cane sugar
- 1 tablespoon ground cinnamon
- 5 x 10 inch flour tortillas
- ¼ cup (60 ml) oil , or aquafaba (oil gives crispier results)
For the Strawberry Salsa
- 2lb (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
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- Preheat oven to 350°F (175 °C) and line 2 large baking trays with parchment paper or a silicone baking mat.
- In a small bowl, mix the sugar and cinnamon together until combined well. Set aside.
- Place your tortillas in a neat pile, and with a sharp knife, cut the pile into quarters, then cut each quarter into 4 chip-sized wedges. See my photographs in the post above for how to do this easily.
- Lay the tortilla pieces out in a single layer on the lined baking trays and brush each one with a light coating of oil.
- Sprinkle a generous amount of cinnamon sugar over each one then turn them over, brush with a little more oil and sprinkle with more cinnamon sugar. Or after brushing pick the tortilla up and dip it into the bowl of cinnamon sugar. Do it whichever way works best for you. Dipping makes the sugar coating more even, but sprinkling is quicker!
- Place in the oven and bake until bubbling, golden and crispy. It should take about 12 minutes. Be sure to watch them in the last few minutes as they can go from ok to burnt very quickly. Remove the chips from the oven and leave to cool completely on the tray.
- Put the diced strawberries in a large bowl. Juice the lime and add it to the bowl along with the strawberry jam, vanilla, mint, and black pepper, then stir well to combine. Leave it to sit for 30 minutes before serving if you can so the flavors can meld together.
- Serve the salsa with the cinnamon chips. The salsa is best served at room temperature.
NOTES
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Stevie says
Oh my goodness! I give this a 10!!! Its hot today and the strawberry salsa and chips seemed to be calling my name.
Thank you for a really great recipe!
Melanie McDonald says
Perfect hot weather snacking! Enjoy!
Karla says
Recently seen aop recipe for cheesecake tacos that had a strawberry topping. However this strawberry salsa I bet would be delicious on it. Definitely something I'm going to have to try next time I go to a party. Or have Mexican food night.
Marissa says
Made this for the kids and their friends for dessert. They loved it! Thank you!
Melanie McDonald says
I'm really pleased they enjoyed it Marissa!
Frances says
Typically I stay away from sugar. I only use small amounts of Maple Syrup in my cooking. Do you need to add sugar to the Chips. I typically use the Ezekiel Wraps which are not sweet at all, but crisp up nicely. Maybe an option would be to brush with Aquafaba and then sprinkle on the cinnamon? what do you think?
Melanie McDonald says
The sugar really helps make them super crunchy and textured but you could make them without if you prefer. I've never tried Ezekiel Wraps, but yes, I would imagine you would be able to brush lightly with the aquafaba to make the cinnamon stick, then bake. Just as long as it takes for them to go golden and crispy. Bear in mind they usually aren't perfectly crisp while hot. They get crisper as they cool. You could also maybe brush the tortillas with a light coating of maple syrup instead of the aquafaba for some sweetness. I hope that helps and that they turn out well!