Description
Chips and salsa, but make it dessert! Cinnamon Chips with Fruit Salsa is a fun snack or easy dessert to end a Latin American-style meal. Tortillas get dusted with cinnamon and sweetener, then baked until crisp. While the chips cook, make the easy 4-ingredient salsa!
Ingredients
Units
Scale
Cinnamon Chips:
- 4 flour or corn tortillas (7-inch diameter)
- nonstick spray oil
- 1 Tablespoon granulated sugar or monkfruit allulose blend
- 1 Tablespoon ground cinnamon
Fruit Salsa:
- 1 cup strawberry halves
- 1 cup cubed watermelon
- 1 teaspoon fresh lime juice
- 1 Tablespoon fresh mint, finely chopped
Instructions
- Preheat the oven to 400 F/200 C. Line a rimmed baking sheet with parchment paper and set aside.
- Spray each side of the tortillas with nonstick spray oil (or brush with oil).
- Combine the sugar and cinnamon in a small bowl. Sprinkle mixture evenly over the tortillas. I only sprinkle one side but feel free to do both sides if desired.
- Stack the tortillas on a cutting board and slice into 8 equal triangles. It's easiest to do this by first cutting into quarters, then cutting each quarter in half. Place the tortillas, cinnamon sugar side up, on the prepared sheet.
- Bake for 6 to 8 minutes or until crispy. Don't let them burn! Remove from oven and let cool.
- While the tortilla chips bake, cut the strawberry and watermelon into small diced pieces. Combine in a bowl and add lime juice and mint. If you find your fruit isn't that sweet, add a pinch of salt and toss. The salt will accentuate the sweetness in the fruit.
- Serve the salsa with the tortilla chips.
- Store leftover chips in an airtight container up to one week. Store leftover salsa, covered, in the fridge.
