Strawberry Mango Salsa and Cinnamon Tortilla Chips
Servings: 96 tortilla chips
Ingredients
Strawberry Mango Salsa
- 2 medium size mangos diced
- 1 pint strawberries diced
- zest of 1 lime
- juice of 1 lime
- 1 tablespoon agave nectar add more or less depending on how sweet your fruit is
- 1 tablespoon fresh chopped parsley adds a nice contrasting color
Cinnamon Tortilla Chips
- 12 [Tortilla Land] uncooked flour tortillas
- 4 tablespoons butter softened
- 4 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Strawberry Mango Salsa
- Combine all ingredients in a medium size bowl and chill before serving.
- Cinnamon Tortilla Chips
- Preheat oven to 400º. Combine cinnamon and sugar in a small bowl.
- Spread a teaspoon of butter on each tortilla and sprinkle cinnamon sugar mixture evenly over tortillas.
- Using a pizza or a pastry cutter, cut each tortilla in to eight wedges. Place wedges on baking sheets lined with parchment paper (sugar side up). You can bake more than one tray at a time, but be sure and rotate them half way through the baking time. I bake 16 wedges per baking sheet.
- Bake for 5 -10 minutes, or until the tortilla chips are crisp and golden brown. Do not underbake, they need to be crisp when you take them out of the oven. (You can also bake them at 350º which results in a flatter less puffed chip, but takes at least double the amount of baking time.)