Watermelon Salsa with Cinnamon Chips (Print)
Juicy watermelon meets crisp veggies in this refreshing salsa, served alongside warm cinnamon-sugar tortilla chips.
# Ingredient list:
→ Watermelon Salsa
01 - 3 cups seedless watermelon, diced into small cubes
02 - 1 cup cucumber, peeled and diced
03 - 1/2 cup red bell pepper, finely chopped
04 - 1/4 cup red onion, finely minced
05 - 2 tablespoons fresh cilantro, chopped
06 - 1 small jalapeño pepper, seeded and minced
07 - Juice from 1 lime
08 - 1/2 teaspoon salt
09 - 1 teaspoon honey, optional to taste
→ Cinnamon Tortilla Chips
10 - 6 small flour tortillas
11 - 2 tablespoons butter, melted
12 - 1/4 cup granulated sugar
13 - 1 teaspoon ground cinnamon
# Directions:
01 - Preheat your oven to 350°F to prepare for baking the tortilla chips.
02 - Brush both sides of each flour tortilla evenly with melted butter using a pastry brush.
03 - In a small bowl, combine granulated sugar and ground cinnamon, mixing thoroughly until uniform.
04 - Sprinkle the cinnamon-sugar mixture evenly over both buttered sides of the tortillas.
05 - Cut each tortilla into 6 to 8 triangular wedges. Arrange wedges in a single layer on parchment-lined baking sheets without overlapping.
06 - Bake for 10 to 12 minutes, flipping halfway through cooking, until chips are crisp and golden brown. Remove from oven and cool completely.
07 - In a large mixing bowl, add diced watermelon, cucumber, red bell pepper, red onion, cilantro, and minced jalapeño.
08 - Pour fresh lime juice over the mixture. Add salt and honey if using. Toss gently until all ingredients are well coated.
09 - Serve the watermelon salsa chilled or at room temperature alongside cooled cinnamon tortilla chips for dipping.
# Expert Tips:
01 -
- People will gather around this bowl without being asked
- The cinnamon sugar chips turn it into something between salsa and dessert
02 -
- Drain any excess liquid from the watermelon salsa before serving or the chips will get soggy fast
- The cinnamon chips are best served the same day, but they can be stored in an airtight container for two days
03 -
- Use the sharpest knife you have for the watermelon to avoid crushing those delicate cubes
- Cut the watermelon slightly smaller than the other vegetables for better texture balance