A fresh, fruit-forward salsa with crispy, lightly sweetened cinnamon flavoured tortilla chips to dip!
2cupsfinely diced strawberries
1/4cupfinely chopped red onion
1/4 cupfinely chopped fresh cilantro
A fewturnsfresh ground black pepper
4whole wheat (or regular) tortillas
Preheat oven to 350 degrees Fahrenheit.
Cut the tortillas into chip sized shapes and place in a bowl that has a tight lid
Melt the butter and drizzle it on the chips. Close the lid tightly and shake to coat the chips.
Stir together the sugar and cinnamon.
Open the lid of the bowl and sprinkle in about 1/3 of the sugar/cinnamon. Close the lid tightly and shake to coat the chips.
Open lid and peel apart any chips that are stuck together. Again, sprinkle in about 1/3 of the sugar/cinnamon. Close the lid tightly and shake to coat the chips.
Repeat the step above with remaining sugar/cinnamon.
If you have an oven proof cooling rack, place it on top of a baking sheet. Arrange the chips on the sheet and back for 20-25 minutes, checking every 10 minutes to rotate pans and re-arrange the chips to move the outside chips to the middle of the pan and vice versa.
Chips are done when they JUST start to turn brown. They will crisp up a bit more as they cool.
While the chips are baking, stir together the salsa ingredients.
Keyword: strawberry salsa
Author: Jessica Penner, RD
Recipe Developed by Jessica Penner, Registered Dietitian