Description
Cinnamon Sugar tortilla chips served up with a delectable strawberry and balsamic “salsa.”
Ingredients
- FOR THE STRAWBERRY SALSA:
- 2-½ cups Finely Diced Strawberries (about 1 Pint Of Strawberries)
- 3 Tablespoons White Sugar
- 2 Tablespoons Balsamic Vinegar
- 1 teaspoon Minced Fresh Mint, Optional
- ¼ teaspoons Lemon Zest
- Chocolate Sauce (optional)
- FOR THE TORTILLA CHIPS:
- 10 whole 8-inch Tortillas
- ½ cups White Sugar
- 2 Tablespoons Cinnamon
Preparation
Mix together the ingredients for the strawberry salsa. Let sit at room temperature for 30 minutes to 1 hour.
Preheat oven to 350ºF.
Spray the tortillas with cooking spray. Mix together sugar and cinnamon in a small bowl and evenly distribute over the tortillas. Use a pizza cutter to cut each tortilla into 8 wedges.
Bake on ungreased baking sheets (in a single layer) for 8–10 minutes, until they start to crisp. Let cool on cooling racks.
Serve chips with strawberry salsa and chocolate sauce (optional).
Note: I used olive oil cooking spray but you can use any kind you have. You could also melt a few tablespoons of butter and brush it on before sprinkling with the cinnamon sugar mixture.
