Watermelon Salsa With Cinnamon Chips (Printable Version)

Fresh watermelon salsa paired with warm cinnamon tortilla chips for a sweet and spicy summer treat.

# What You'll Need:

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)

10 - 6 small flour tortillas

11 - 2 tablespoons butter, melted

12 - 1/4 cup granulated sugar

13 - 1 teaspoon ground cinnamon

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 mixture evenly over buttered tortillas.

04 - Cut each tortilla into 6-8 wedges. Arrange in a single layer on parchment-lined baking sheets.

05 - Bake for 10-12 minutes, turning once halfway through, until crisp and golden brown. Remove 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 cinnamon tortilla chips.

01 -

Its that perfect dish that disappears first at parties, leaving people hunting down the recipe
The cinnamon sugar chips transform it from just another salsa into something people cant stop eating

02 -

The salsa releases water as it sits, so drain off excess liquid right before serving or your chips will get soggy
Those cinnamon chips stay crispy for about two days, but honestly they never last that long

03 -

Pat your diced watermelon dry with paper towels before mixing to prevent excess liquid
Let the chips cool completely on the baking sheet so they crisp up properly