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–+ servings
strawberry salsa and cinnamon sugar chips
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4.70 from 13 votes

Strawberry Salsa Recipe with Cinnamon Chips

Strawberry Salsa with Cinnamon Chips is one of our favorite appetizers for Memorial Day! Or for Fourth of July, or Labor Day....really for any day! Delicious, fresh, easy, and light!
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Author: Becky Hardin

Ingredients

For the Chips

  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 large flour tortillas
  • Extra-light olive oil or olive oil spray

For the Salsa

  • 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
  • 3 cups fresh strawberries finely chopped or pulsed in a food processor
  • ½ tablespoon balsamic reduction optional (click for recipe!)

Instructions

  • Preheat oven to 350°F. Mix together the cinnamon and sugar and set aside. Spray a baking sheet with nonstick spray.
    1 cup granulated sugar, 1 tablespoon ground cinnamon
  • Cut the tortillas into triangles (you can stack them and cut them all at once!). Lay the tortillas on the baking sheet and lightly spray with olive oil.
    3 large flour tortillas, Extra-light olive oil
  • Sprinkle the cinnamon sugar mix over chips, flip, and repeat.
  • Bake for 10-12 minutes or until crispy
  • Combine lemon juice, olive oil, salt, pepper, sugar, and basil.
    2 tablespoons fresh lemon juice, 1 tablespoon extra-light olive oil, 3 tablespoons chopped fresh basil leaves, ¼ teaspoon kosher salt, 1 pinch ground black pepper, 1 tablespoon granulated sugar
  • Add strawberries and mix until fully incorporated. Drizzle with balsamic reduction (optional).
    3 cups fresh strawberries, ½ tablespoon balsamic reduction
  • Serve with the cinnamon chips and enjoy!

Notes

Storage: Store strawberry basil salsa in an airtight container in the refrigerator for up to 3 days, and store the cinnamon chips in an airtight container at room temperature for up to 2 days.

Nutrition

Calories: 194kcal | Carbohydrates: 41g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 203mg | Potassium: 116mg | Fiber: 2g | Sugar: 30g | Vitamin A: 49IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 1mg