Gluten Free Dessert Chips and Salsa Recipe

If you know anything about me, it must be that I could happily live on Mexican food for the rest of my life. I love the bold flavors, the bright colors, and the fact that it is usually naturally gluten free.

I can’t think of a better way to start any Mexican feast than with chips and salsa. Which got me thinking, shouldn’t a great beginning also make a great ending?

This dessert is a playful spin on chips and salsa. Sweet cinnamon sugar chips with coconut ice cream, topped with a fun fruit salsa.

From now on, I am thinking no great Mexican meal will be complete without chips and salsa at the beginning and the end!

Recipe notes: Wholesome! Coconut Palm Sugar works so well in the ice cream recipe and has the added benefit of making it refined sugar free. The agave or corn syrup will keep your ice cream from freezing solid and help keep it scoop-able. You can use any type of fruit you like best for this salsa – this just happens to be my favorite combo for this dessert.

5 from 1 vote

Print Recipe

Gluten Free Dessert Chips and Salsa Recipe

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Dessert

Cuisine: Mexican

Servings: 8 people

Calories: 124kcal

Author: Gluten Free & More

Ingredients

Ice Cream

• ▢ 2 (13.5 ounce) cans full fat coconut milk, chilled
• ▢ 2/3 cup Wholesome! coconut palm sugar
• ▢ 2 tablespoons agave or corn syrup
• ▢ 2-3 teaspoons ground cinnamon
• ▢ Pinch kosher or fine sea salt
• ▢ 1 teaspoon pure vanilla extract

Chips

• ▢ 4 corn tortillas
• ▢ 1 egg white
• ▢ 2 teaspoons granulated sugar
• ▢ 1 teaspoon ground cinnamon

Salsa

• ▢ 1 papaya peeled, seeded and cut into about ½-inch dice
• ▢ 1 pound strawberries leaves removed and cut into about ½-inch dice
• ▢ 1 tablespoon fresh mint leaves chopped

Instructions

Ice Cream

• ▢
  Pour all the ingredients into a blender and whirl it around for about 30 seconds. Pour into an ice cream maker and process for 25–30 minutes or per your machine’s directions.
• ▢
  The ice cream will be on the soft side but can be eaten right away or put into an airtight container in the freezer to “cure” or harden up for a couple hours. Can be made as much as a week or more ahead.

Chips

• ▢
  Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
• ▢
  Cut the corn tortillas in half and cut each half into 3 triangles.
• ▢
  Beat the egg white in a small bowl until it is foamy. Brush the egg whites onto the chips.
• ▢
  Mix the sugar with the cinnamon and sprinkle evenly on the chips. Place on prepared baking sheet and bake for 20 minutes or until the chips are crispy and the topping has browned. Let cool. Can be made a day ahead and stored in a plastic food storage bag or other airtight container.

Salsa

• ▢
  Mix the fruit and mint together in a medium mixing bowl. Can be made up to a couple hours ahead. Store in the refrigerator in an airtight container.
• ▢
  To Assemble:
• ▢
  Put ice cream into individual serving bowls. Top with the fruit salsa and garnish with the chips. Serve immediately

Nutrition

Nutrition Facts

Gluten Free Dessert Chips and Salsa Recipe

Amount Per Serving

Calories 124

% Daily Value*

Sodium 40mg2%

Potassium 150mg4%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 17g19%

Protein 1g2%

Vitamin A 205IU4%

Vitamin C 44.6mg54%

Calcium 32mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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