Sweet strawberries, creamy avocado, a little jalapeño and fresh lime make an unexpectedly good combination.At a glance
Prep time: About 10 minutes
Cook time: About 10 minutes
Total time: About 20 minutes
Serves: About 4 as a snack or appetiser
Ingredients
For the cinnamon chips
- 3 small whole-wheat tortillas
- 1 tsp sugar
- 1/4 tsp ground cinnamon
- 1 tbsp canola oil
For the strawberry avocado salsa
- 1 ripe avocado, chopped
- 1/2 cup strawberries, finely chopped
- 1 tbsp fresh coriander, minced
- 1 tsp jalapeño pepper, minced
- 1 tsp fresh lime juice
- A dash of salt
How to make the cinnamon chips
1. Heat the oven
Preheat your oven to 350°F (175°C).
2. Prepare the cinnamon sugar
Mix the sugar and cinnamon together in a small bowl.
3. Coat the tortillas
Brush the tops of the tortillas lightly with the canola oil.
Sprinkle the cinnamon-sugar mixture evenly over the tortillas.
4. Cut the chips
Cut each tortilla into triangles.
Arrange the pieces in a single layer on a baking sheet.
5. Bake
Bake for about 10 minutes, or until the tortilla chips are crisp.
Watch them closely toward the end, because thin tortillas can go from crisp to over-browned quickly.
Remove from the oven and allow them to cool slightly.
How to make the strawberry avocado salsa
6. Chop the ingredients
Chop the avocado and strawberries into small pieces.
Finely mince the coriander and jalapeño.
7. Combine the salsa
Place the avocado, strawberries, coriander and jalapeño in a bowl.
Add the fresh lime juice and a small dash of salt.
Stir gently until everything is combined.
Be careful not to mash the avocado.
8. Serve
Serve the strawberry avocado salsa with the warm cinnamon chips.
The combination of sweet, creamy, fresh and slightly spicy flavours is what makes this snack unusual.
Easy adjustments
This recipe is very easy to adapt.
More heat: Add a little more jalapeño.
Milder flavour: Reduce the jalapeño or leave it out.
More citrus: Add a little extra lime juice to taste.
More herbs: Add a little extra coriander if you enjoy its flavour.
Less sweetness: Reduce the sugar on the tortilla chips.
Keeping the avocado fresh
Avocado starts to brown after it is cut and exposed to air.
The lime juice in the salsa can help with flavour and may slow browning, but it will not prevent it indefinitely.
For the best appearance and texture, make the salsa as close to serving time as possible.
If you need to prepare it ahead, cover it well and refrigerate it promptly.
Make-ahead tips
You can make the cinnamon chips ahead and store them in an airtight container once completely cool.
The salsa is best prepared closer to serving because the avocado and strawberries are delicate and the mixture can become watery if left for too long.
If making the components in advance, store them separately and combine the salsa shortly before serving.
Why the combination works
Strawberries bring sweetness and acidity.
Avocado adds a creamy texture.
Jalapeño provides a little heat.
Lime brightens the whole mixture.
The cinnamon chips then add a warm, lightly sweet crunch.
It is an unusual combination, but that is part of its appeal.
Serving ideas
Serve the salsa and chips as:
- a light appetiser
- a snack for sharing
- part of a summer buffet
- a colourful addition to a picnic
- a simple dessert-style snack
For the best texture, keep the crisp chips separate from the salsa until serving.
The bottom line
This strawberry avocado salsa with cinnamon chips is quick, colourful and different from the usual bowl of salsa.
The original recipe is worth keeping because the flavour combination is genuinely interesting and the method is simple.
Sometimes the best recipes are the ones that make you stop and say, “That’s an odd combination — but it really works.”