If you’ve ever looked for the ultimate crowd-pleasing snack that’s as vibrant as it is refreshing, this Strawberry Salsa with Cinnamon Chips Recipe has you covered! Ripe strawberries mingle with pineapple, apple, and kiwi in a zesty, sweet salsa that’s the perfect partner for warm, crisp cinnamon-dusted tortilla chips. Whether you’re prepping for a family picnic, game night, or just craving a fruity twist on salsa, this playful dish is so easy and delivers pure sunshine in every bite!
Ingredients You’ll Need
Every component in this Strawberry Salsa with Cinnamon Chips Recipe brings something special — from bursts of fresh fruit to warm, buttery cinnamon chips. The best part? These are all easy-to-find staples, letting the natural colors and flavors shine through. Here’s what you’ll need to capture the taste of summer in a bowl:
- Fresh Strawberries (2 cups, diced): The sweet and slightly tart heart of the salsa; ripe strawberries provide the stunning ruby base and juicy texture.
- Fresh Pineapple (1 cup, diced): Adds tropical zing and a pop of yellow, balancing out the sweetness and giving a perfect bite.
- Apple (1 medium, peeled and diced): For crisp crunch and gentle sweetness, apples round out the fruit medley beautifully.
- Kiwi (1, peeled and diced): Little emerald flecks add tang and vibrant color, making every scoop extra exciting.
- Sugar (2 tablespoons): Just enough to amplify the fruits’ natural sweetness without overpowering it.
- Strawberry Jam (1 tablespoon, optional): This is your secret weapon for luscious depth and a bit of glossy finish; perfect if your strawberries aren’t super sweet.
- Lemon Juice (1 teaspoon): A little acidity lifts all the flavors and keeps the fruit bright.
- Flour Tortillas (8 small): The starting point for our crunchy dippers; their mild flavor lets the salsa shine.
- Granulated Sugar (¼ cup): Combined with cinnamon, it’s the sweet sparkle on every chip.
- Ground Cinnamon (1 teaspoon): Warm and fragrant, this transforms plain tortilla chips into crave-worthy dessert vessels.
- Unsalted Butter (3 tablespoons, melted): Helps that cinnamon-sugar coating stick and adds irresistible richness.
How to Make Strawberry Salsa with Cinnamon Chips Recipe
Step 1: Prep the Fruit
Start by dicing the strawberries, pineapple, apple, and kiwi into small, even pieces. Uniform chops not only make the salsa prettier but ensure every scoop gets a bit of everything. Place all the diced fruit in a large bowl, ready to mingle.
Step 2: Mix the Salsa
Sprinkle in the sugar, add the optional strawberry jam if your berries need a touch more sweetness, and squeeze in the lemon juice. Using a gentle hand, stir until everything is well coated and glistening. Slip the bowl into the refrigerator while you prep the chips so those flavors can really get to know each other.
Step 3: Make the Cinnamon Chips
Preheat your oven to 350°F (175°C). Meanwhile, cut the flour tortillas into wedges — think pizza slices! Arrange them in a single layer on a baking sheet. Brush the tops lightly with melted butter, making sure to get all the corners and edges.
Step 4: Add Cinnamon-Sugar Magic
In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this sweet duo generously over the buttered tortilla wedges. Don’t be shy — a thick coating makes every chip extra delightful!
Step 5: Bake to Crispy Perfection
Pop the tray into the oven and bake for 8 to 10 minutes, or until the chips are golden and the kitchen smells like a cinnamon dream. Keep an eye out so they don’t over-brown. Remove and let the chips cool slightly; they’ll crisp up even more as they sit.
Step 6: Assemble and Serve
Now comes the fun part. Spoon the chilled strawberry salsa into a serving bowl and pile up the freshly baked cinnamon chips alongside. Invite everyone to dive in and watch the whole batch disappear!
How to Serve Strawberry Salsa with Cinnamon Chips Recipe
Garnishes
A sprinkle of finely chopped mint or basil over the salsa is a simple way to add a pop of color and a gentle herbal note to your Strawberry Salsa with Cinnamon Chips Recipe. Alternatively, a teensy drizzle of honey or extra lemon zest brings a final flourish that makes your platter look and taste extra-special.
Side Dishes
If you’re serving this at a party or gathering, balance the sweetness with fresh cheese boards, salty nuts, or a tangy fruit kebab platter. It also loves the company of creamy yogurt dips and fresh lemonade for a breezy, picnic-style spread.
Creative Ways to Present
You can spoon the salsa into mini cups with one or two cinnamon chips for bite-sized party treats, or set up a DIY station for guests to scoop their own. For a fancy twist, hollow out an extra pineapple or watermelon half and serve the salsa right in the fruit shell for instant wow-factor!
Make Ahead and Storage
Storing Leftovers
Keep leftover salsa in an airtight container in the fridge; it’s best enjoyed within 1–2 days, as the fruit releases juices over time. The cinnamon chips should be stored separately in a sealed bag or container at room temperature to maintain their perfect crunch.
Freezing
The salsa itself isn’t well-suited to freezing since the fresh fruit will lose its texture once thawed. However, you can freeze the unbaked tortilla chips (already buttered and sugared) in advance, then bake them off fresh for serving when needed.
Reheating
If your cinnamon chips soften, pop them back in a 350°F oven for a few minutes to refresh their snap. The salsa is best served chilled, so just give it a quick stir before setting it out again.
FAQs
Can I make this Strawberry Salsa with Cinnamon Chips Recipe ahead of time?
Absolutely! You can prep the fruit salsa up to a day in advance and keep it chilled. Bake the cinnamon chips the day you plan to serve for maximum crispiness.
What other fruits can I use in the salsa?
This recipe is flexible! Try adding peaches, mangoes, or even blueberries for a fun flavor twist. Just aim for a mix of sweet and tart, and chop everything to a similar size.
Are there gluten-free options for the chips?
Yes! Use your favorite gluten-free tortillas for the cinnamon chips. Just follow the same steps, and you’ll have a gluten-free treat that’s just as addictive.
Is it possible to make the chips without butter?
For a lighter version, you can brush the tortilla wedges with a neutral oil or even a light spray of cooking oil before adding the cinnamon-sugar. They’ll still turn out golden and tasty!
How do I store leftovers from my Strawberry Salsa with Cinnamon Chips Recipe?
Store salsa and chips separately in airtight containers (salsa in the fridge, chips at room temp). For best texture and flavor, enjoy them within two days.
Final Thoughts
If you’re looking for a playful, fruity treat that’s bound to impress, you simply have to give this Strawberry Salsa with Cinnamon Chips Recipe a whirl. It’s delightfully easy, endlessly adaptable, and brings smiles with every vibrant scoop and crunchy chip. Gather your favorite people and dive in — you’re in for a sweet surprise!
Print
Strawberry Salsa with Cinnamon Chips Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy the fresh flavors of summer with this delightful Strawberry Salsa served alongside crispy Cinnamon Chips. This vibrant and fruity salsa paired with the warm, sweet chips is a perfect appetizer or snack for any occasion.
Ingredients
Strawberry Salsa:
- 2 cups fresh strawberries (diced)
- 1 cup fresh pineapple (diced)
- 1 medium apple (peeled and diced)
- 1 kiwi (peeled and diced)
- 2 tablespoons sugar
- 1 tablespoon strawberry jam (optional for extra sweetness)
- 1 teaspoon lemon juice
Cinnamon Chips:
- 8 small flour tortillas
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter (melted)
Instructions
- Prepare the Salsa: In a large bowl, combine strawberries, pineapple, apple, kiwi, sugar, strawberry jam, and lemon juice. Stir well and refrigerate until ready to serve.
- Make the Cinnamon Chips: Preheat oven to 350°F (175°C). Cut tortillas into wedges and place on a baking sheet. Brush with melted butter, sprinkle with cinnamon sugar mixture, and bake for 8 to 10 minutes until golden and crisp. Let cool slightly.
- Serve: Serve the chilled strawberry salsa with warm cinnamon chips for dipping.
Notes
- This salsa is also delicious with peaches or mangoes.
- For a shortcut, use store-bought pita chips dusted with cinnamon sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Dessert
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 portion with chips
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
