Watermelon Salsa With Cinnamon Tortilla Chips (Printable)

Fresh watermelon salsa with crunchy cinnamon chips for summer gatherings.

# 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

→ 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 Steps:

01 - Preheat oven to 350°F.
02 - Brush both sides of each flour tortilla with melted butter.
03 - Mix together sugar and cinnamon in a small bowl. 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.
06 - In a large bowl, combine watermelon, cucumber, red bell pepper, red onion, cilantro, and jalapeño.
07 - Add lime juice, salt, and honey. Toss gently until well mixed.
08 - Serve salsa chilled or at room temperature with the cinnamon tortilla chips.

# Expert Advice:

01 -
  • Its the perfect bridge between appetizer and dessert that keeps everyone guessing
  • The salsa comes together in literally ten minutes while the chips bake
02 -
  • Watery watermelon will turn your salsa into soup, so pat the diced fruit with paper towels before mixing
  • The chips continue crisping as they cool, so dont worry if they seem slightly soft coming out of the oven
03 -
  • If you only have large tortillas, cut them into strips instead of wedges for easier dipping
  • Room temperature salsa tastes more vibrant than ice cold straight from the fridge

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