Strawberry & Cucumber Salsa with Cinnamon Tortilla Chips

Strawberry & Cucumber Salsa with Cinnamon Tortilla Chips

Strawberry & Cucumber Salsa with Cinnamon Tortilla Chips

Prep Time
10 Minutes
Cook Time
10 Minutes
Ingredients
13
Deliciously crisp home-made tortilla chips flavoured with sugar and Cinnamon and served with a tasty strawberry and cucumber salsa.
Ingredients
  • Strawberry Cucumber Salsa:

  • 200 gram (7 ounce) strawberries, diced

  • 2 kiwis, diced

  • 75 gram (3 ounce) cucumber, diced

  • 1 tablespoons honey

  • 2 teaspoon lime juice

  • ½ teaspoon Cinnamon Ground

  • ¼ teaspoon Ground Ginger

  • Cinnamon Tortilla Chips:

  • 2 tablespoons sugar

  • 1 teaspoon Cinnamon Ground

  • 6 flour tortillas

  • cooking spray

Key Products
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Ground Ginger

Product Information

£ 1.69/unit,26g
Cinnamon Ground

Product Information

£ 1.69/unit,32g

Instructions

  • 1 For the Salsa, combine all the ingredients in a bowl. Cover and refrigerate to allow the flavours to develop.
  • 2 For the tortilla chips, pre-heat the oven to 190°C, 375°F, Gas Mark 5. Mix the sugar and Cinnamon in a small bowl. Cut each tortilla into triangles, place on a baking sheet and spray with cooking oil. Sprinkle with the Cinnamon sugar mixture.
  • 3 Bake for 8-10 minutes or until crisp. Cool completely on a wire rack.
  • 4 Remove the salsa from the refrigerator and allow to return to room temperature for approx. 30 minutes, before serving with the tortilla chips.
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