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Close-up of a bowl of fresh peach salsa, featuring diced peaches, tomatoes, and herbs.

Fresh Peach Salsa with Cinnamon Chips

A refreshing and sweet peach salsa served with crispy cinnamon sugar chips.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cinnamon Chips
  • 6 small flour tortillas
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
For the Peach Salsa
  • 3 ripe peaches peeled, pitted, and diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon lime juice freshly squeezed
  • 1/4 teaspoon salt

Equipment

  • Baking sheet
  • Large bowl
  • small bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix together the granulated sugar and ground cinnamon.
  3. Brush both sides of each tortilla with melted butter. Sprinkle the cinnamon-sugar mixture evenly over both sides of the tortillas.
  4. Cut each tortilla into wedges, like a pizza. Arrange the wedges in a single layer on the prepared baking sheet.
  5. Bake for 8-10 minutes, or until the chips are golden brown and crisp. Let them cool completely on the baking sheet.
  6. While the chips are baking or cooling, prepare the salsa. In a large bowl, combine the diced peaches, chopped red onion, chopped cilantro, minced jalapeno (if using), lime juice, and salt.
  7. Gently stir to combine all the ingredients. Taste and adjust seasoning if needed.
  8. Cover the salsa and refrigerate for at least 15 minutes to allow the flavors to meld.
  9. Serve the chilled peach salsa with the cooled cinnamon chips.

Notes

You can adjust the amount of jalapeno to control the spice level. If you don't have fresh peaches, you can use canned peaches that have been well-drained, but fresh peaches provide the best flavor and texture.

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