Watermelon Salsa With Cinnamon Tortilla Chips (Printable)
Juicy watermelon salsa meets crispy cinnamon-sugar chips for a sweet and spicy summer treat that's perfect for sharing.
# What You'll Need:
→ Watermelon Salsa
01 - 3 cups seedless watermelon, diced small
02 - 1 cup cucumber, peeled and diced
03 - 1/2 cup red bell pepper, finely chopped
04 - 1/4 cup red onion, finely chopped
05 - 2 tablespoons fresh cilantro, chopped
06 - 1 small jalapeño, seeded and minced
07 - Juice of 1 lime
08 - 1/2 teaspoon salt
09 - 1 teaspoon honey, optional
→ Cinnamon Tortilla Chips
10 - 6 small flour tortillas
11 - 2 tablespoons butter, melted
12 - 1/4 cup granulated sugar
13 - 1 teaspoon ground cinnamon
# How To Make:
01 - Preheat your oven to 350°F (175°C).
02 - Brush both sides of each flour tortilla with melted butter.
03 - In a small bowl, mix together sugar and cinnamon. Sprinkle the mixture evenly over the buttered tortillas.
04 - Cut each tortilla into 6-8 wedges. Arrange in a single layer on baking sheets lined with parchment paper.
05 - Bake for 10-12 minutes, turning once halfway through, until crisp and golden brown. Remove from oven and cool completely.
06 - In a large bowl combine watermelon, cucumber, red bell pepper, red onion, cilantro, and jalapeño.
07 - Add lime juice, salt, and honey if using. Toss gently until well mixed.
08 - Serve salsa chilled or at room temperature with the cinnamon tortilla chips.
# Expert Tips:
01 -
- The unexpected combo of juicy watermelon and warm cinnamon chips hits every craving at once
- It comes together in under 30 minutes but looks like you put way more effort in
02 -
- Watermelon releases a lot of liquid so dont cut it more than an hour before serving or your salsa becomes soup
- The chips soften quickly in humid weather so bake them the same day you plan to serve
03 -
- Chill your serving bowl for 20 minutes before adding the salsa to keep everything refreshingly cold
- Double the cinnamon sugar mixture and save the extra for toast or oatmeal