Description
This delightful dessert recipe features a fresh strawberry salsa paired with crispy cinnamon-sugar chips made from baked flour tortillas. The sweet, tangy salsa is enhanced with lime, vanilla, and mint, while the warm cinnamon chips add a crunchy, flavorful contrast for a perfect no-fuss, crowd-pleasing treat.
Ingredients
Scale
Chip Ingredients
- 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 for a less crispy but oil-free alternative)
Salsa Ingredients
- 2 lb (907 grams or 32 oz) fresh strawberries, diced
- 1 small lime (juice only)
- 3 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 1 large handful fresh mint, chopped
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking trays with parchment paper or silicone baking mats to prepare for baking the cinnamon chips.
- Mix Cinnamon Sugar: In a small bowl, thoroughly combine the white or cane sugar with the ground cinnamon; set this mixture aside for coating the tortilla chips.
- Prepare Tortilla Chips: Cut each tortilla into chip-sized wedges. Using a brush, lightly coat each wedge with oil to help crisp them up and then sprinkle generously with the cinnamon-sugar mixture. Arrange the coated chips in a single layer on the prepared baking trays.
- Bake Chips: Bake the coated tortilla wedges in the preheated oven for about 10-15 minutes or until they turn crispy and golden brown. Keep an eye on them to prevent burning. Once done, remove from oven and let them cool to room temperature.
- Make Strawberry Salsa: In a mixing bowl, combine the diced fresh strawberries, juice from the small lime, strawberry jam, vanilla extract, chopped fresh mint, and freshly ground black pepper. Stir well to incorporate all the flavors.
- Let Salsa Rest: Allow the strawberry salsa mixture to sit at room temperature for 30 minutes. This resting time helps the flavors meld and creates a juicier salsa.
- Serve: Serve the strawberry salsa alongside the cinnamon chips at room temperature for a refreshing, sweet, and crunchy dessert experience.
Notes
- You can substitute aquafaba for oil to make the cinnamon chips less greasy, though they may be slightly less crispy.
- For extra flavor, add a pinch of chili powder to the cinnamon sugar for a subtle heat.
- This dessert is best served the same day to maintain chip crispiness and salsa freshness.
- Store any leftover salsa covered in the refrigerator for up to 2 days; chips are best eaten immediately.
- Use ripe, sweet strawberries for the best flavor in the salsa.
