Strawberry Salsa with Baked Cinnamon Sugar Tortilla Chips
Description
This fruit salsa is the perfect summer snack or dessert. It's light and sweet and is tossed with freshly squeezed lime juice and served with cinnamon sugar chips.
Ingredients
Strawberry Salsa:
1 quart strawberries, hulled and washed
2 large kiwis
1/2 lime, juiced
Baked Cinnamon Sugar Tortilla Chips:
1/2 c. butter
8 - ten inch flour tortillas
1/2 c. granulated sugar
2 T. ground cinnamon
Directions
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Strawberry Salsa:
Chop the fruit into small, even pieces; toss with the lime juice.
Serve with Stacy's Cinnamon Sugar Pita Chips or homemade baked cinnamon sugar tortilla chips.
Baked Cinnamon Sugar Tortilla Chips:
Line 2 cookie sheets with parchment paper or tin foil; top with cooling racks.
In a large bowl that has a lid, microwave the butter for 1-2 minutes, or until completely melted.
Cut the stack of tortillas into 12 wedges each. Add the tortilla wedges to the bowl of melted butter. Cover the bowl firmly with the lid; shake vigorously until the tortillas are evenly coated.
In a small bowl, combine the cinnamon and sugar. Toss the mixture over the buttered tortillas. Place the lid back on the bowl; shake well. Separate any tortillas stuck together; shake again to ensure that all are coated well. Arrange the tortillas over the cooling racks.
Bake 8-12 minutes until lightly golden. Some of the chips may still seem soft, but will crisp up when cooled.
Allow to cool to room temperature.
Store in an airtight container for up to 2 days.
Makes 96 chips.