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Strawberry Mango Salsa with Cinnamon-Sugar Tortilla Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 61 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A refreshing and vibrant Strawberry Mango Salsa paired perfectly with warm, crispy Cinnamon-Sugar Tortilla Chips. This easy-to-make recipe combines sweet tropical fruits with a hint of jalapeno heat and a touch of cinnamon-spiced sweetness on the chips, perfect for a fun appetizer or snack in just 30 minutes.

Ingredients

Strawberry Mango Salsa

  • 1 pint (16 oz.) strawberries, diced
  • 2 large mangoes, diced
  • 4 kiwi fruit, diced
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime

Cinnamon-Sugar Tortilla Chips

  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 flour tortillas
  • Nonstick cooking spray

Instructions

  1. Prepare the Strawberry Mango Salsa: Dice the strawberries, mangoes, and kiwi into small, bite-sized pieces. In a medium bowl, combine the diced fruits with the minced jalapeno, chopped cilantro, and fresh lime juice. Stir gently until all ingredients are well mixed and flavors meld together.
  2. Preheat the Oven for the Chips: Set your oven to preheat at 350 degrees Fahrenheit (175 degrees Celsius) while you prepare the tortilla chips.
  3. Make the Cinnamon-Sugar Mixture: In a small bowl, blend together the granulated sugar and ground cinnamon thoroughly, ensuring an even mix for sprinkling.
  4. Prepare the Tortilla Chips: Lightly spray each flour tortilla with nonstick cooking spray on both sides. Evenly sprinkle the cinnamon-sugar mixture over each tortilla, ensuring a good coverage for a sweet and spiced flavor.
  5. Slice and Arrange Tortillas: Using a pizza cutter or sharp knife, cut each tortilla into 8 wedges (totaling 32 chips). Lay the wedges flat on two large baking sheets lined with parchment paper or silicone mats, making sure they are not overlapping to allow even baking.
  6. Bake the Tortilla Chips: Place the baking sheets in the preheated oven and bake for 8 to 10 minutes, or until the chips are crispy and slightly golden at the edges. Keep an eye to prevent burning.
  7. Cool and Serve: Remove the chips from the oven and transfer them to a wire rack to cool completely. Once cooled, serve the crispy cinnamon-sugar tortilla chips alongside the fresh strawberry mango salsa for dipping.

Notes

  • Adjust the amount of jalapeno to your preferred spice level or omit for a milder salsa.
  • For gluten-free option, substitute flour tortillas with gluten-free tortillas.
  • Use ripe mangoes and kiwi for the best sweetness and flavor.
  • Let the cinnamon-sugar chips cool completely to achieve maximum crispiness.
  • Store leftover salsa separately in an airtight container in the refrigerator for up to 2 days.

Find it online: https://slsrecipes.com/strawberry-mango-salsa-with-cinnamon-sugar-tortilla-chips-recipe-2/