Papaya Salsa + Cinnamon Chips

Hopefully by now you’ve made this smoothie. If not, may I humbly suggest you run to make it? Your next step is to make this sweet salsa.

Don’t have fresh papayas? No need to fret. You can usually find frozen papaya in the grocery store freezer aisle but if not, you might have better luck at a Hispanic grocery store.
Who doesn’t love chips & salsa? I’m of the mindset that chips & salsa actually qualify as a meal. We have a local Mexican restaurant which we frequent and all I really ever care for are their chips & salsa. So good!
Anyway, last night I was cutting up a huge papaya and was trying to come up with a different way to eat it, other than plain. With a little creative thought, I came up with this simple salsa and some sweet chips on the side. It was absolutely delicious and utterly refreshing!

Papaya Salsa

  • Servings: 4
  • Difficulty: Easy
  • Print

2 cups diced papayas
1 T fresh lemon juice
1/4 C simple syrup
Handful of fresh mint leaves
Dash of ground cinnamon

In a bowl, toss the papaya with the syrup and lemon juice. Let marinate for a few minutes, while you are finely chopping the mint leaves. Sprinkle papaya mixture with mint and cinnamon. Keep chilled in refrigerator until ready to eat.


Cinnamon Sugar Tortilla Chips

  • Servings: 4
  • Difficulty: Easy
  • Print

8 whole wheat small tortillas
4 tsp ground cinnamon
1/2 tsp sugar
olive oil spray

Preheat broiler oven to 400F. Stack tortillas on a flat, clean surface. Using a sharp knife, cut in half and then into triangular wedges. On a baking sheet, lay separate tortilla pieces and lightly spray with olive oil. Make your cinnamon sugar mixture and sprinkle evenly over tortilla pieces until throughly coated. Broil for about 5 minutes or until golden brown. Store in an airtight container.


I may have had these chips & salsa for dessert last night.
So amazing.

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