Watermelon Salsa With Cinnamon Tortilla Chips (Print version)

Juicy watermelon and crisp cinnamon chips create the ultimate summer bite.

# What goes in:

→ For the 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, adjust to taste)

→ For the Cinnamon Tortilla Chips

10 - 6 small flour tortillas
11 - 2 tablespoons butter, melted
12 - 1/4 cup granulated sugar
13 - 1 teaspoon ground cinnamon

# Cooking steps:

01 - Preheat 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 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 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 (if using). Toss gently until well mixed.
08 - Serve salsa chilled or at room temperature with the cinnamon tortilla chips.

# Tips from flavorandfeast:

01 -
  • It captures that perfect balance of refreshing sweetness and warming spice
  • The recipe comes together so fast you can make it on a whim
  • Everyone gathers around the bowl, making it an instant conversation starter
02 -
  • The salsa releases liquid as it sits, so serve within an hour or drain before serving
  • Chips can be made ahead and stored in an airtight container for 2 days
  • Room temperature salsa tastes better than cold, straight from the fridge
03 -
  • Make the chips a day ahead and store in a sealed container
  • Salt the chopped watermelon for 10 minutes then drain for a less watery salsa
  • Double the cinnamon sugar mixture and save the extra for future batches

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