Description
A vibrant and refreshing Strawberry Mango Salsa paired perfectly with crunchy, sweet Cinnamon-Sugar Tortilla Chips. This easy-to-make snack balances fruity sweetness with a hint of spicy jalapeno, complemented by warm cinnamon-flavored chips baked to crisp perfection.
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 chopped fresh cilantro
- Juice of 1 lime
- 2 Tablespoons granulated sugar
Cinnamon-Sugar Tortilla Chips
- 4 flour tortillas
- 1 teaspoon ground cinnamon
- 2 Tablespoons granulated sugar (same as above combined with cinnamon)
- Nonstick cooking spray
Instructions
- Prepare the Fruit: Dice the strawberries, mangoes, and kiwi into small, uniform pieces for easy eating and mixing.
- Combine Salsa Ingredients: In a medium bowl, stir together the diced fruits, minced jalapeno, chopped cilantro, lime juice, and granulated sugar until well combined to make the strawberry mango salsa.
- Preheat Oven: Set the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and prepare two large baking sheets lined with parchment or silicone mats.
- Prepare Tortillas: Spray each flour tortilla lightly with nonstick cooking spray on both sides for crispness and to help cinnamon-sugar adhere.
- Season Tortillas: Mix the ground cinnamon with 2 tablespoons of granulated sugar in a small bowl. Sprinkle this cinnamon-sugar mixture evenly over both sides of each sprayed tortilla.
- Cut Tortillas: Using a pizza cutter or sharp knife, cut each tortilla into 8 equal triangular pieces.
- Bake Chips: Arrange the tortilla pieces in a single layer on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until chips are crispy and the cinnamon-sugar is set. Keep an eye to avoid burning.
- Cool Chips: Remove chips from the oven and transfer to a wire rack to cool completely, allowing them to crisp up fully.
- Serve: Serve the chilled strawberry mango salsa with the cooled cinnamon-sugar tortilla chips for a delightful fruity and crunchy snack.
Notes
- Adjust jalapeno quantity to control the spiciness of the salsa.
- To make it gluten-free, use gluten-free tortillas instead of flour tortillas.
- For extra zest, add a splash of orange juice to the salsa.
- Store salsa refrigerated in an airtight container for up to 2 days.
- Tortilla chips are best enjoyed the same day for maximum crunchiness.
