Description
This delightful Strawberry Salsa with Cinnamon Chips recipe offers a perfect balance of sweet and savory flavors. Fresh strawberries are combined with lemon juice, basil, and a hint of sweetness to create a refreshing salsa paired with crispy homemade cinnamon-sugar tortilla chips. It’s an easy-to-make appetizer or snack that’s both vibrant and delicious.
Ingredients
Scale
For Cinnamon Chips
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 large flour tortillas
- Extra-light olive oil or olive oil spray, for coating
For Strawberry Salsa
- 3 cups fresh strawberries, finely chopped or pulsed
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon extra-light olive oil
- ¼ teaspoon kosher salt
- 1 pinch ground black pepper
- 1 tablespoon granulated sugar
- 3 tablespoons chopped fresh basil leaves
- ½ tablespoon balsamic reduction (optional)
Instructions
- Preheat Oven and Prepare Cinnamon Sugar: Preheat your oven to 350°F (175°C). In a small bowl, thoroughly mix 1 cup granulated sugar with 1 tablespoon ground cinnamon. Set this cinnamon sugar mixture aside. Lightly spray a baking sheet with nonstick spray to prevent sticking.
- Cut Tortillas: Stack the 3 large flour tortillas and cut them into triangles to form chip shapes. This makes them easier to handle and bake evenly. Lay the tortilla triangles flat on the prepared baking sheet in a single layer.
- Coat Chips with Oil and Cinnamon Sugar: Lightly spray the tortilla triangles with extra-light olive oil or olive oil spray. Sprinkle the cinnamon sugar mixture evenly over the tops. Carefully flip each triangle over and repeat the oil spray and cinnamon sugar coating to ensure both sides are flavored.
- Bake Cinnamon Chips: Place the baking sheet in the preheated oven and bake the chips for 10 to 12 minutes, or until they become crispy and golden. Watch closely towards the end to prevent burning. Remove from the oven and let cool slightly; the chips will crisp up further as they cool.
- Prepare the Strawberry Salsa Mixture: In a medium mixing bowl, combine the fresh lemon juice, 1 tablespoon extra-light olive oil, kosher salt, ground black pepper, granulated sugar, and chopped fresh basil. Stir well to incorporate all ingredients evenly.
- Add Strawberries and Balsamic Reduction: Gently fold the chopped or pulsed strawberries into the lemon and basil mixture until fully combined. Drizzle the salsa with ½ tablespoon balsamic reduction if desired, which adds a subtle tangy sweetness and depth of flavor.
- Serve and Enjoy: Transfer the strawberry salsa to a serving bowl and pair it with the freshly baked cinnamon chips. The sweet and crispy chips perfectly complement the vibrant, savory strawberry salsa. Enjoy as a refreshing appetizer or snack.
Notes
- For an extra crunch, make sure the cinnamon chips are baked until golden brown but not burnt.
- The balsamic reduction is optional but highly recommended for added flavor complexity.
- You can pulse the strawberries in a food processor for a smoother salsa or finely chop them for more texture.
- Store leftover chips in an airtight container to maintain crispness.
- This recipe is perfect for parties or as a unique summer snack.
