Dessert Strawberry Salsa with Cinnamon Chips Recipe

If you’re looking for a fresh, vibrant treat that’s guaranteed to become a crowd favorite, Dessert Strawberry Salsa with Cinnamon Chips should go straight to the top of your must-make list. This recipe combines juicy strawberries, fragrant mint, and crisp homemade cinnamon chips in a way that’s both unexpected and totally irresistible—ideal for summer gatherings or as a sweet twist on traditional party snacks.

Ingredients You’ll Need

Let’s talk about the real magic behind Dessert Strawberry Salsa with Cinnamon Chips: every ingredient truly shines. With just a few basics, you build layers of color, crunch, and flavor you’ll want to dive into right away. Here’s what makes each one special:

• Fresh Strawberries (2 lbs): The undeniable star—choose ripe, deeply red berries for the juiciest, most flavorful salsa.
• Small Lime: The juice brightens everything up, highlighting the berries and adding a subtle zing.
• Strawberry Jam (3 tbsp): This sneaky ingredient boosts the natural sweetness and brings the whole salsa together with a lush texture.
• Vanilla Extract (1 tsp): Just a splash brings warmth and depth, transforming strawberries into dessert territory.
• Fresh Mint (large handful, chopped): Don’t skip it—mint offers the perfect refreshing contrast to the sweet berries.
• Freshly Ground Black Pepper (¼ tsp): The secret ingredient! Adds a subtle kick that balances the sweetness and makes flavors pop.
• White or Cane Sugar (1 cup): Essential for that crispy, sparkly cinnamon chip coating.
• Ground Cinnamon (1 tbsp): Adds warmth and coziness to every single bite of those golden chips.
• 10-inch Flour Tortillas (5): Trust me, these make the best homemade party chips and bake up beautifully crisp.
• Oil or Aquafaba (¼ cup): Oil gives the chips extra crunch, but aquafaba works for a lighter or egg-free version.

Variations

One of my favorite things about Dessert Strawberry Salsa with Cinnamon Chips is how endlessly customizable it is. Feel free to play, swap, and experiment based on your pantry, cravings, or guests—no two batches ever have to be the same!

• Add Blueberries or Mango: Toss in diced blueberries or mango for extra bursts of color, texture, and summery sweetness.
• Go Gluten-Free: Simply substitute with your favorite gluten-free tortillas to keep the chips allergy-friendly.
• Swap the Mint: If mint isn’t your thing, try fresh basil for a sophisticated twist—it’s amazing with strawberries!
• Coconut Cinnamon Chips: Blend a little shredded coconut with the cinnamon sugar before coating the tortillas for a tropical flair.

How to Make Dessert Strawberry Salsa with Cinnamon Chips

Step 1: Prep the Oven and Make Cinnamon Sugar

Start by preheating your oven to 350°F (175°C)—this helps the chips crisp up fast! Line your baking trays with parchment or silicone mats for easy cleanup. Mix the sugar and cinnamon together in a little bowl (the aroma is amazing!) and set it aside. This blend will coat each chip with a sparkly, golden crunch that’s totally irresistible.

Step 2: Cut and Coat the Tortilla Chips

Stack your tortillas and, using a sharp knife, cut them into quarters, then slice each quarter into smaller wedges—think classic chip size. Spread the wedges in a single layer on your trays. Brush each piece lightly with oil (or aquafaba), then generously sprinkle cinnamon sugar on top. Flip, repeat, and coat the second side. For the most even coating, you can even dip each wedge in the sugar mixture—messy hands, big flavor!

Step 3: Bake Until Crispy

Pop the trays in the oven and bake for about 12 minutes, keeping a close eye near the end. You’re looking for bubbly, golden-brown chips. They’ll crisp up even more as they cool on the tray, so resist the urge to dive in early!

Step 4: Make the Fresh Strawberry Salsa

Dice your strawberries and place them in a big bowl. Squeeze in the juice of your lime, add the strawberry jam, vanilla extract, chopped mint, and the black pepper. Mix it all together—watch the colors come alive! Let the mixture sit for at least 30 minutes if you can, so the flavors marry and the salsa develops its juicy, vibrant character.

Step 5: Serve and Enjoy!

When your cinnamon chips are cool and crisp, it’s time for the grand finale: pour the strawberry salsa into a pretty bowl and serve with a generous pile of chips right beside it. Everyone will practically leap to try this unique take on sweet and savory snacking. Trust me, it’s swoon-worthy!

How to Serve Dessert Strawberry Salsa with Cinnamon Chips

Garnishes

If you want to make your Dessert Strawberry Salsa with Cinnamon Chips feel extra festive, top the salsa with a few extra sprigs of fresh mint or a scattering of lime zest right before serving. A handful of whole berries or edible flowers also make for a gorgeous, inviting presentation.

Side Dishes

This recipe is a knockout on its own, but for a complete dessert buffet, pair it with a scoop of vanilla coconut ice cream or a platter of fresh tropical fruit. The cinnamon chips are also delicious alongside hot coffee or an iced berry cocktail for brunch gatherings.

Creative Ways to Present

For a playful touch, serve the salsa in mini glass jars with cinnamon chips tucked in, or create a “nacho platter” on a big wooden board with the salsa in the center and chips radiating out. For parties, make dessert taco “boats” by folding and baking the tortillas into cup shapes, then filling them with strawberry salsa for individual treats!

Make Ahead and Storage

Storing Leftovers

While the fresh strawberry salsa is at its peak on the day it’s made, you can store leftovers in an airtight container in the fridge for up to 24 hours. The cinnamon chips keep beautifully—simply pop them into an airtight tin or container, and they’ll stay crisp for a couple of weeks.

Freezing

Freezing isn’t ideal for the salsa—the berries will become mushy and watery when thawed—but you can absolutely freeze baked cinnamon chips in a freezer-safe bag for up to two months. Just let them come back to room temperature before serving.

Reheating

If your cinnamon chips have softened a bit, simply give them a quick toast in a 300°F (150°C) oven for 4–5 minutes to refresh their crunch. Serve the salsa straight from the fridge or at room temp for the best flavor and texture—no reheating needed!

FAQs

Final Thoughts

If you’ve never tried Dessert Strawberry Salsa with Cinnamon Chips before, I can’t wait for you to discover just how fun and flavorful it is. Whether you serve it for friends, family, or just to treat yourself after a long day, it’s the kind of recipe that always feels like a little celebration in a bowl. Happy snacking—and don’t forget to save a few extra chips for yourself!

Print