Dessert Strawberry Salsa with Cinnamon Chips Recipe

If you’re craving something sweet, fresh, and just a little bit different, let me introduce you to my all-time favorite party treat: Dessert Strawberry Salsa with Cinnamon Chips. This vibrant dessert is a fruity, refreshing twist on classic salsa, paired with irresistibly crisp and sugary cinnamon chips. It’s quick to whip up, even easier to devour, and guaranteed to be the star of any spread!

this Recipe

Ingredients You’ll Need

It only takes a handful of simple ingredients to create this show-stopper! Each ingredient in Dessert Strawberry Salsa with Cinnamon Chips adds its own magic—from the bright, juicy strawberries to the sweet-spiced crunch of cinnamon sugar on every chip. Here’s how each one shines:

• Strawberries: Choose ripe, fragrant berries for maximum sweetness and flavor—this is the star of the whole dish.
• Lime: Freshly squeezed lime juice wakes up the salsa, adding zingy brightness and helping balance the sweetness.
• Strawberry Jam: A spoonful or two deepens the strawberry flavor while giving glossy, luscious texture to the salsa.
• Vanilla Extract: A dash of vanilla adds delicate warmth and brings together the fruity and spiced notes.
• Fresh Mint: Chopped mint lends a cooling, herby finish that makes this dessert extra refreshing.
• Freshly Ground Black Pepper: Just a pinch brings a gentle, surprising kick that complements the strawberries beautifully.
• Flour Tortillas: These form the crispy base for the cinnamon chips—soft tortillas bake into perfect, golden triangles.
• White or Cane Sugar: This sweetens and crisps up the chips as they bake, giving you that signature sparkle.
• Ground Cinnamon: Cinnamon’s cozy, aromatic warmth is what makes these chips simply irresistible.
• Oil or Aquafaba: Brushing the tortillas with a little oil (or aquafaba for a lighter, crisp alternative) ensures even browning and lovely crunch.

Variations

This Dessert Strawberry Salsa with Cinnamon Chips recipe is like a blank canvas for your cravings and creativity! It’s endlessly adaptable based on what you have on hand or what flavors you feel inspired to try. Here are some fun ways to make it your own:

• Berry Medley Salsa: Mix in blueberries, raspberries, or diced mango for a colorful, multi-fruit twist.
• Chocolate Drizzle: Melt a little dark or white chocolate and drizzle it over the finished cinnamon chips for extra indulgence.
• Gluten-Free or Vegan: Use gluten-free tortillas or swap out the oil for aquafaba to keep things light and allergy-friendly.
• Tropical Touch: Stir in some finely chopped pineapple or kiwi to give your salsa a sunny, tropical vibe.
• Nutty Crunch: Sprinkle candied pecans or toasted almonds over the salsa just before serving for texture and flavor bursts.

How to Make Dessert Strawberry Salsa with Cinnamon Chips

Step 1: Prep and Slice the Tortillas

First things first: set your oven to 350°F (175°C) and line two large baking trays with parchment or silicone mats. Stack your tortillas and use a sharp knife or pizza cutter to slice them into chip-sized wedges—quarters first, then each quarter into four triangles. This step is oddly satisfying, and ensures each chip bakes up crisp and just the right size for scooping up that juicy salsa.

Step 2: Cinnamon Sugar Coating

In a small bowl, stir together the sugar and cinnamon until totally blended. Lay out the tortilla pieces in a single layer on your baking trays. Lightly brush each side with oil (or aquafaba if you want them lighter), then dust with plenty of cinnamon sugar—flip, brush, and repeat! For extra coverage, you can even dip each chip directly into the cinnamon sugar bowl.

Step 3: Bake the Chips

Pop the trays into your preheated oven and bake for about 12 minutes, until the chips are bubbling, golden, and crisp. Watch closely in those last few minutes—they can go from perfect to overdone faster than you’d think! When they’re golden, remove from the oven and let them cool on the tray (they crisp up even more as they cool).

Step 4: Make the Strawberry Salsa

While the chips cool, hull and dice your strawberries and add them to a big mixing bowl. Squeeze over the juice of a lime, then stir in the strawberry jam, vanilla extract, chopped fresh mint, and a pinch of freshly ground black pepper. Mix gently but thoroughly. Let the salsa sit for at least 30 minutes if you can—the flavors meld and everything gets even more vibrant.

Step 5: Serve and Enjoy!

When you’re ready, spoon the strawberry salsa into a pretty bowl, pile up your cinnamon chips on the side, and serve at room temperature. Watch as everyone dives in—there will be sweet smiles all around!

How to Serve Dessert Strawberry Salsa with Cinnamon Chips

Garnishes

To dial up the beauty and flavor, scatter a few extra chopped fresh mint leaves over the salsa just before serving. For an elegant touch, a dusting of powdered sugar or a twist of lime zest is lovely on the cinnamon chips—especially if you want that wow factor at a party!

Side Dishes

Dessert Strawberry Salsa with Cinnamon Chips is delicious all by itself, but it plays well with vanilla bean ice cream, tangy Greek yogurt, or a creamy coconut whip. For brunch, serve alongside fruit skewers or a platter of gooey brownies for the best of both worlds—fruity and chocolatey treats!

Creative Ways to Present

Spoon the strawberry salsa into tiny mason jars or clear cups for individual servings at parties, or layer it parfait-style with yogurt and granola for a playful twist. Transform the cinnamon chips into “nachos” by creating a platter and topping with dollops of whipped cream and drizzles of chocolate. However you serve it, this treat always looks and tastes festive!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the unused cinnamon chips in an airtight container at room temperature; they’ll stay crunchy for up to two weeks. The strawberry salsa should be refrigerated in a sealed container and is best enjoyed within 48 hours for the freshest flavor and texture.

Freezing

While the cinnamon chips freeze beautifully (just allow them to cool first and store in a freezer bag for up to a month), the strawberry salsa is best fresh. Freezing the salsa tends to dull its color and makes the berries mushy, so it’s best made and eaten the same day.

Reheating

No reheating needed here! If your cinnamon chips lose a bit of crispness, spread them on a baking tray and re-crisp in a 300°F (150°C) oven for 2–3 minutes. Enjoy the salsa at room temperature or straight from the fridge—it’s delicious either way!

FAQs

Final Thoughts

If you’re looking to shake up your dessert routine or steal the show at your next gathering, give Dessert Strawberry Salsa with Cinnamon Chips a whirl. Each crunchy, cinnamon-sugared chip piled high with sweet, tangy salsa is a little celebration. I can’t wait for you to try it and make it your new go-to treat!

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