📖 Instructions

1. First things first, let's get those cinnamon chips ready! Preheat your oven to 350°F (175°C). This is important for achieving the perfect crispness.
2. Grab your tortillas. I prefer using flour tortillas for this, but corn tortillas work too, though they will be a little more crumbly. Stack them up and cut them into wedges – about 6-8 wedges per tortilla should do the trick.
3. Melt about 4 tablespoons of butter in a small bowl. You can do this in the microwave in 30-second intervals, stirring in between, to prevent splattering. Once melted, brush each tortilla wedge with the butter. Make sure they're evenly coated for that golden-brown goodness. Alternatively, you can use cooking spray.
4. In another small bowl, combine 1/4 cup of sugar and 1 teaspoon of ground cinnamon. Mix it well, making sure there are no lumps. Sprinkle this mixture generously over the buttered tortilla wedges. Don't be shy – the cinnamon sugar is what makes these chips irresistible!
5. Arrange the tortilla wedges in a single layer on a baking sheet. Make sure they're not overlapping to ensure even baking. Pop them into the preheated oven and bake for 8-10 minutes, or until they're golden brown and crispy. Keep a close eye on them; they can burn quickly!
6. While the chips are baking, let's move on to the salsa. Start by dicing the watermelon into small, bite-sized cubes. Aim for pieces that are about 1/4 inch in size for the best texture.
7. Finely chop the red onion. I know some people find red onion to be quite strong, so if you're sensitive to it, you can soak it in cold water for about 10 minutes to mellow out the flavor.
8. Remove the seeds and ribs from the jalapeño, then mince it finely. Remember, the seeds and ribs are where most of the heat is, so removing them will give you a milder salsa. If you like it spicy, leave some seeds in!
9. Chop the fresh cilantro. If you're not a fan of cilantro, you can substitute it with fresh mint for a slightly different, but equally delicious, flavor profile.
10. In a medium-sized bowl, combine the diced watermelon, red onion, jalapeño, cilantro, and the juice of one lime. Gently toss everything together until well combined. Be careful not to mash the watermelon.
11. Give the salsa a taste and season with salt and pepper to your liking. I usually add a pinch of sea salt to enhance the flavors. If you want more heat, add a dash of cayenne pepper.
12. Once the cinnamon chips are out of the oven and slightly cooled, it's time to assemble! Serve the watermelon salsa with the cinnamon chips and watch them disappear. Enjoy!