If you’re searching for a playful, crowd-pleasing treat that’s equal parts fresh and fun, look no further than Salsa with Cinnamon-Sugar Tortilla Chips. This colorful snack pairs juicy strawberry mango salsa with crisp, buttery cinnamon-sugar chips for a sweet-meets-savory sensation. Whether you’re hosting a summer party or just want to jazz up your snack routine, this recipe delivers a burst of flavor and texture in every single bite!
Ingredients You’ll Need
You won’t believe how a handful of simple, everyday ingredients can create something so eye-catching and delicious. Each component in this recipe brings its own flair, from the tangy fruit and zesty lime to the warm, crunchy chips. Let’s break down what you’ll need and why every ingredient matters.
- Fresh strawberries: Sweet, juicy, and vibrant, these form the fruity backbone of your salsa.
- Ripe mango: Adds tropical flavor and a buttery texture that complements the berries beautifully.
- Red onion: Just a tablespoon brings a subtle bite and color contrast to the salsa.
- Fresh cilantro: This herb brightens everything up with a pop of green and a fresh, citrusy note.
- Lime juice: Balances the sweetness and ties the flavors together with tangy zest.
- Honey (optional): A touch of honey enhances the natural sweetness, especially if your fruit isn’t super ripe.
- Flour tortillas (8-inch): Your blank canvas for those irresistible cinnamon-sugar chips.
- Melted butter: Helps the cinnamon-sugar stick and gives the chips a golden, crisp finish.
- Granulated sugar: For classic sweetness on every chip.
- Ground cinnamon: Warms up the chips with cozy, aromatic flavor that pairs perfectly with the fruit salsa.
How to Make Salsa with Cinnamon-Sugar Tortilla Chips
Step 1: Prepare the Cinnamon-Sugar Mixture
Start by mixing your granulated sugar and cinnamon together in a small bowl. This simple blend is the secret to those classic churro-like chips — it’ll coat your tortillas and create a fragrant, sweet crust as they bake.
Step 2: Butter and Sprinkle the Tortillas
Brush both sides of each flour tortilla generously with melted butter. Lay them flat, then sprinkle the cinnamon-sugar mixture evenly on both sides. Don’t be shy — you want every bite to have that warm, spiced sweetness!
Step 3: Slice and Bake the Chips
Cut the buttered, sugared tortillas into wedges — pizza-style works great. Arrange the pieces in a single layer on a parchment-lined baking sheet. Bake at 375°F (190°C) for 8 to 10 minutes, flipping halfway, until the chips are golden and crisp. Let them cool completely so they firm up and become extra crunchy.
Step 4: Make the Strawberry Mango Salsa
While your chips are baking, combine the diced strawberries, mango, red onion, cilantro, lime juice, and honey (if using) in a medium bowl. Stir gently to mix — you want everything coated but not mushy. Pop the salsa into the fridge for at least 15 minutes to let the flavors meld.
Step 5: Serve and Enjoy!
Once your cinnamon-sugar tortilla chips are cool, pile them on a platter and spoon the chilled salsa into a serving bowl. Grab a chip, scoop up some salsa, and get ready for a sensational snack experience!
How to Serve Salsa with Cinnamon-Sugar Tortilla Chips
Garnishes
To make your Salsa with Cinnamon-Sugar Tortilla Chips absolutely pop, sprinkle a little extra chopped cilantro or a few finely diced strawberries on top right before serving. A fresh lime wedge on the side adds a zesty finishing touch and a splash of color.
Side Dishes
This sweet-and-savory snack pairs beautifully with a creamy dip, like vanilla Greek yogurt or a dollop of whipped cream. For a more substantial spread, serve it alongside a cheese board or some spiced nuts at your next gathering.
Creative Ways to Present
Thinking outside the bowl? Try presenting your salsa in mini mason jars or shot glasses for a fun, individual appetizer. Arrange your cinnamon-sugar tortilla chips in a spiral around the salsa for a show-stopping centerpiece, or pack everything into a picnic basket for an easy, portable treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), store the salsa and the chips separately. Keep the salsa in an airtight container in the fridge for up to 2 days, and store the chips in a zip-top bag or airtight tin at room temperature to keep them crisp.
Freezing
While the chips can be made ahead, freezing isn’t recommended for either component. The fruit salsa loses its texture when thawed, and the chips can become soggy. Fresh is best for both elements of this Salsa with Cinnamon-Sugar Tortilla Chips recipe.
Reheating
If your chips have softened, you can re-crisp them by popping them in a 350°F (175°C) oven for 3–5 minutes. Let cool before serving. The salsa, however, should be served chilled and doesn’t require reheating.
FAQs
Can I use other fruits in the salsa?
Absolutely! Try adding diced pineapple, kiwi, or peaches for even more tropical flair. Just keep the total fruit amount close to the original recipe for the best texture.
Is this recipe gluten-free?
As written, it uses flour tortillas, but you can swap in your favorite gluten-free tortillas to make gluten-free cinnamon-sugar chips. The salsa itself is naturally gluten-free.
How far in advance can I make Salsa with Cinnamon-Sugar Tortilla Chips?
You can prepare both the chips and the salsa up to a day in advance. Store them separately and assemble just before serving so everything stays fresh and crisp.
Can I make this vegan?
Definitely! Use plant-based butter or coconut oil for the chips, and swap out honey for agave or maple syrup in the salsa for a vegan-friendly version of Salsa with Cinnamon-Sugar Tortilla Chips.
What if I want a spicy kick?
For a little heat, stir in some finely diced jalapeño or a pinch of chili powder to your strawberry mango salsa. The sweet and spicy combo is surprisingly addictive!
Final Thoughts
If you’re ready to wow your friends (and your own tastebuds), Salsa with Cinnamon-Sugar Tortilla Chips is the snack to try. It’s bright, playful, and totally irresistible — perfect for sharing at parties, picnics, or anytime you crave something special. Give it a go and let this recipe become a new favorite in your kitchen!
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Salsa with Cinnamon-Sugar Tortilla Chips Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This refreshing Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips is a vibrant, sweet, and slightly tangy appetizer perfect for summer gatherings. The fresh fruit salsa combines juicy strawberries and ripe mango with a hint of lime and cilantro, paired with crispy homemade cinnamon-sugar tortilla chips that add a delightful crunch and warm spice.
Ingredients
For the Salsa
- 1 cup diced fresh strawberries
- 1 cup diced ripe mango
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh cilantro
- Juice of 1 lime
- 1 teaspoon honey (optional)
For the Cinnamon-Sugar Chips
- 6 flour tortillas (8-inch)
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the tortilla chips.
- Mix cinnamon-sugar: In a small bowl, combine the granulated sugar and ground cinnamon until evenly mixed.
- Prepare tortillas: Brush both sides of each flour tortilla with melted butter, ensuring complete coverage for flavor and crispiness.
- Apply cinnamon-sugar: Evenly sprinkle the cinnamon-sugar mixture on both sides of each tortilla to coat them with a sweet, spiced layer.
- Cut tortillas: Slice each tortilla into wedges, similar to pizza slices, to create chip-sized pieces for easy serving.
- Bake the chips: Arrange the tortilla wedges in a single layer on a parchment-lined baking sheet and bake for 8–10 minutes, flipping halfway through, until golden and crisp.
- Cool chips: Remove the chips from the oven and allow them to cool completely, which helps them crisp up further.
- Prepare salsa: In a bowl, gently combine diced strawberries, mango, finely chopped red onion, chopped cilantro, lime juice, and honey if using; mix carefully to avoid breaking the fruit.
- Chill salsa: Refrigerate the salsa for at least 15 minutes to meld all the flavors together before serving.
- Serve: Present the chilled fruit salsa alongside the cooled cinnamon-sugar tortilla chips as a sweet and tangy appetizer.
Notes
- You can prepare both the salsa and chips up to one day in advance to save time before serving.
- For a sweet-and-spicy twist, try adding diced jalapeño or a pinch of chili powder to the salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking, No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: about 1/2 cup salsa + chips
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
