Watermelon Salsa With Cinnamon Tortilla Chips (Print Version)

Juicy watermelon salsa with cucumber, bell pepper, and lime, paired with crispy cinnamon-sugar tortilla chips for a sweet and savory 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

10 - 6 small flour tortillas

11 - 2 tablespoons butter, melted

12 - 1/4 cup granulated sugar

13 - 1 teaspoon ground cinnamon

01 - Preheat your oven to 350°F.

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. Toss gently until well mixed.

08 - Serve salsa chilled or at room temperature with the cinnamon tortilla chips.

01 -

The contrast between cool juicy salsa and warm crispy chips creates something magical
It transforms basic watermelon into the kind of appetizer that disappears in minutes

02 -

Watermelon releases a lot of liquid as it sits, so drain off excess juice right before serving or your chips will get soggy fast
The chips continue crisping up after they come out of the oven, so don't worry if they seem slightly soft when you first pull them out

03 -

Chill your serving bowl for 30 minutes before adding the salsa to keep everything extra refreshing
Save any leftover slightly soggy chips and crumble them over vanilla frozen yogurt for a leftover hack