Homemade Strawberry Salsa With Cinnamon Chips
A refreshing homemade strawberry salsa paired with crispy cinnamon tortilla chips, perfect for a snack or appetizer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cinnamon Chips:
- 3 large flour tortillas (6-inch or 8-inch)
- 2 tablespoons olive oil spray or light olive oil
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- For the Strawberry Salsa:
- 3 cups fresh strawberries, finely chopped or diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-light olive oil
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 3 tablespoons chopped fresh basil leaves
- Optional: 1/2 tablespoon balsamic reduction, for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
- For the cinnamon chips, combine the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. Stir well and set aside.
- Stack the flour tortillas and cut them into 8-10 wedges or triangles. Arrange these tortilla wedges in a single layer on your prepared baking sheet.
- Lightly spray or brush both sides of the tortilla wedges with olive oil. Evenly sprinkle the cinnamon-sugar mixture over one side of the chips. Flip them over and repeat on the other side.
- Bake the chips for 8-10 minutes, or until they are golden brown and crisp. Keep a close eye on them to prevent burning. Once baked, transfer them to a wire rack to cool completely; they will crisp up further as they cool.
- While the chips cool, prepare the strawberry salsa. In a medium bowl, combine the finely chopped fresh strawberries, fresh lemon juice, extra-light olive oil, 1 tablespoon granulated sugar, kosher salt, and black pepper.
- Gently fold in the chopped fresh basil leaves. Stir until all ingredients are well incorporated.
- For best flavor, let the salsa sit for at least 15-30 minutes to allow the flavors to meld.
- Serve the fresh strawberry salsa with your homemade cinnamon chips. Drizzle with balsamic reduction just before serving, if desired.
Notes
- Watch the chips closely during baking to avoid burning.
- Allow the salsa to sit for 15-30 minutes for optimal flavor melding.
- Balsamic reduction is optional for drizzling and adds a tangy sweetness.
- Chips crisp up more as they cool on a wire rack.