Dessert Strawberry Salsa with Cinnamon Chips Recipe

If you’re craving a bright, playful treat that’s guaranteed to delight at any gathering, Dessert Strawberry Salsa with Cinnamon Chips is the one you need! This fruity mash-up takes ripe strawberries, zesty lime, and a hint of mint, then pairs them with shatteringly crisp, sugar-dusted cinnamon tortilla chips—a truly irresistible duo that’s sweet, refreshing, and ever so snackable.

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Ingredients You’ll Need

Every flavorful bite of Dessert Strawberry Salsa with Cinnamon Chips starts with simple pantry staples and fresh produce. Each ingredient has its moment to shine—tortillas for the crunchy base, warming cinnamon, and luscious ripe strawberries for the star-packed salsa.

• Flour Tortillas: The foundation of your cinnamon chips—choose a sturdy brand for best crispiness and strength when scooping the salsa.
• White or Cane Sugar: Gives your chips that sweet sparkle and perfectly balances the tanginess of the salsa.
• Ground Cinnamon: Adds warmth, depth, and an addictive aroma to the chips—don’t skimp!
• Oil (or Aquafaba): Oil ensures delightfully crispy chips, but aquafaba is a fantastic plant-based alternative if you want to keep things lighter or vegan.
• Fresh Strawberries: The undeniable star—choose the ripest, reddest berries you can find for maximum juiciness and flavor.
• Lime: Both zest and juice provide a bright, zippy edge that wakes up all the flavors in the salsa.
• Strawberry Jam: Enhances the natural sweetness and gives the salsa a glossy, slightly thickened texture that clings to every bite.
• Vanilla Extract: Adds a whisper of creamy, fragrant complexity to round out the fruitiness.
• Fresh Mint: For unexpected brightness—mint lifts the whole dish and keeps it feeling extra refreshing.
• Freshly Ground Black Pepper: Just a dash! It contrasts the sweetness and surprises your palate with a subtle kick.

Variations

One of the best things about Dessert Strawberry Salsa with Cinnamon Chips is how easy it is to tailor! Play with what’s in season—or in your pantry—and let your taste buds guide you. Here are some tried-and-true twists to inspire you:

• Berry Medley Salsa: Mix in blueberries, raspberries, or diced mangoes for a more colorful, multi-fruit salsa.
• Chocolate Drizzle: Drizzle the baked cinnamon chips with a little melted dark chocolate for a decadent twist.
• Vegan & Lighter: Use aquafaba to brush your chips and swap the jam for agave nectar for a plant-based, lower-sugar option.
• Tropical Vibes: Add diced pineapple or kiwi to the salsa for a tangy-sweet, sunshine-filled variation.
• Spicy Kick: Add a pinch of cayenne pepper to the cinnamon sugar or toss a little chopped jalapeño into the salsa for heat-lovers.

How to Make Dessert Strawberry Salsa with Cinnamon Chips

Step 1: Prep the Cinnamon Chips

Start by preheating your oven to 350°F (175°C) and lining two large baking trays with parchment or a silicone mat. Stack your tortillas and—using a sharp knife—cut them into quarters, then cut each quarter into four wedges to create perfectly sized chips. Whisk together the sugar and cinnamon, then lay your tortilla pieces in a single layer on the baking trays. Brush lightly with oil (or aquafaba for a lighter touch), sprinkle generously with the cinnamon sugar, flip, and repeat so every surface gets coated in sweet, spiced magic.

Step 2: Bake Until Golden & Crisp

Slide the trays into your hot oven and let the chips bake for about 12 minutes. Keep a close eye during the last few minutes—these chips can go from perfectly crisp to over-browned in a flash! When bubbling, golden, and fragrant, pull them out and let them cool completely on the tray. They’ll continue to crisp up as they cool, rewarding your patience with glorious crunch.

Step 3: Craft the Strawberry Salsa

While the chips cool, dice your strawberries and add them to a large bowl. Squeeze in the juice of a lime, then stir in the strawberry jam, vanilla extract, chopped mint, and a dash of black pepper. Mix thoroughly so every morsel gets coated in those vibrant flavors. If possible, let the salsa sit for 30 minutes—this extra time allows all the juices and aromatics to blend beautifully.

Step 4: Serve and Enjoy

Spoon the salsa into a serving bowl and surround it with your cinnamon chips. For the best texture and taste, serve Dessert Strawberry Salsa with Cinnamon Chips at room temperature—and get ready to see it vanish!

How to Serve Dessert Strawberry Salsa with Cinnamon Chips

Garnishes

For a fresh finish, sprinkle extra chopped mint or a little lime zest over the top of your salsa just before serving. You can also toss in a few whole or halved strawberries for a burst of color. If you want to go all out, a swirl of whipped cream or a dollop of vanilla yogurt makes a dreamy accompaniment.

Side Dishes

This summery salsa is a showstopper on its own, but pairs beautifully with other light, festive desserts. Serve alongside bowls of vanilla bean ice cream, mini cheesecakes, or even a platter of assorted fresh fruit for a relaxed, crowd-pleasing spread. It’s also amazing with sparkling lemonade, rosé, or fruity cocktails.

Creative Ways to Present

Impress your guests by layering the salsa and chips parfait-style in mason jars for individual serving, or create a “dessert nachos” platter loaded with all your favorites—think white chocolate drizzle, sliced fruit, and edible flowers. For parties, offer the salsa in mini cups with a few chips on the side for easy, mess-free nibbling.

Make Ahead and Storage

Storing Leftovers

Dessert Strawberry Salsa with Cinnamon Chips is best enjoyed fresh, but you can store leftover salsa in an airtight container in the refrigerator for up to 2 days. The chips, if kept in a sealed bag or airtight tin, will stay crisp and delightful for up to two weeks—just be sure they’re fully cool before storing.

Freezing

Freezing the cinnamon chips works surprisingly well; pop them in a freezer bag and store for up to one month. Let them return to room temperature before serving, or pop them in a warm oven for a couple of minutes to restore crispness. The strawberry salsa, however, doesn’t freeze well—frozen strawberries release too much liquid and alter the texture.

Reheating

If your chips lose their crunch (especially in humid weather), revive them by spreading on a baking sheet and warming in a 300°F oven for 3-5 minutes. There’s no need to reheat the salsa—serve it straight from the fridge or at room temp for best flavor.

FAQs

Final Thoughts

I truly hope you’ll try Dessert Strawberry Salsa with Cinnamon Chips soon—it’s one of those recipes that turns ordinary moments into celebrations. Simple to make, naturally vibrant, and endlessly fun to share, this dish has a way of bringing people together bite after irresistible bite. Enjoy every scoop!

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