Strawberry-Basil Salsa with Homemade Cinnamon-Sugar Tortilla Chips

Strawberries and basil are two of my very favorite ingredients. Put them together and you have summery flavor magic!


Summer calls for light and easy recipes, and this is no exception.  Strawberry Basil Salsa is the perfect summer treat!  It’s perfect for pool parties, BBQs, or a simple picnic with your family or friends. Plus, the summery blend of fresh strawberries and basil makes for the ultimate seasonal snack!

 

 

I never realized how simple it is to make your own tortilla chips. This was my first time baking flour tortillas into chip form, and I can’t wait to try other flavors. These baked cinnamon chips are made for fruit salsa, it’s a match made in heaven. You can use any tortillas that you like, but large flour ones work best. If you are gluten-free, you can try making with brown rice, corn or other gluten-free tortillas and see how those turn out. 

 

 

Have fun with this recipe and add in some of your favorite flavors! It would be delicious with onion, peaches, or even feta crumbles to the salsa. Make it your own and enjoy it at your next summer picnic!

Ingredients

For the Chips:

  • 3 large flour tortillas
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • Olive Oil or Olive Oil Spray (my fave)
  •  

For the Salsa:

  • 3 cups chopped strawberries
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra light olive oil
  • 3 tablespoons fresh basil leaves, chopped
  • 1/2 tablespoon raspberry white balsamic reduction (optional)
  • 1/4 teaspoon salt
  • Pinch of black pepper
Directions

Preheat oven to 350 F. Mix together cinnamon and sugar and set aside. Spray a baking sheet with nonstick spray and set aside.

Cut tortillas into triangles (you can stack them and cut them all at once!). Lay tortillas on baking sheet and lightly spray with olive oil.

Sprinkle cinnamon sugar mix over chips, flip, and repeat.

Bake for 10-12 minutes or until crispy

Combine lemon juice, olive oil, salt, pepper, and basil.

Add strawberries and mix until fully incorporated. Drizzle with balsamic reduction (optional).

Serve with the cinnamon chips and enjoy!

Makes: 6-8 servings

 

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