Description
This delightful dessert recipe combines the freshness of strawberries with a hint of cinnamon, served alongside crispy homemade chips for a perfect balance of flavors.
Ingredients
Units
Scale
For the Cinnamon Chips:
- 1 cup (200 grams) white or cane sugar
- 1 tablespoon ground cinnamon
- 5 x 10 inch flour tortillas
- 1/4 cup (60 ml) oil, or aquafaba (oil gives crispier results)
For the Strawberry Salsa:
- 2lb (32 oz or 907 grams) fresh strawberries, diced
- 1 small lime
- 3 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 1 large handful fresh mint, chopped
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven: Preheat oven to 350°F (175 °C) and line 2 large baking trays with parchment paper or a silicone baking mat.
- Mix sugar and cinnamon: In a small bowl, mix the sugar and cinnamon together until combined well. Set aside.
- Prepare tortilla chips: Cut tortillas into chip-sized wedges, brush with oil, sprinkle with cinnamon sugar, and bake until crispy.
- Make strawberry salsa: Combine diced strawberries, lime juice, strawberry jam, vanilla, mint, and black pepper in a bowl. Let sit for 30 minutes.
- Serve: Serve the salsa with the cinnamon chips at room temperature.
Notes
- Dessert Strawberry Salsa is best served on the day it’s made.
- Store leftover Cinnamon Chips in an airtight container. They will keep for a couple of weeks.
