By: Becky Hardin
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Strawberry Salsa with Cinnamon Chips is such a fun BBQ treat, perfect for any party. This strawberry basil fruit salsa is so fresh, healthy, and delicious. And the homemade cinnamon sugar tortilla chips are the perfect level of sweetness to go along with the salsa. I always serve this fresh and fun treat on the 4th of July, at a pool party, or on any summer day!
Table of Contents
What’s in This Strawberry Salsa Recipe?
Strawberry Salsa combines some of my favorite flavors (strawberry and basil) to create a unique and delicious fruit salsa. Combined with these homemade cinnamon tortilla chips, it makes the best summer appetizer. My kids always request this time and time again in the Summer.
- Flour Tortillas: We used 3 large flour tortillas to make the easy cinnamon chips.
- Cinnamon + Sugar: This mixture makes the chips sweet and delicious! A little bit of granulated sugar also sweetens the salsa itself.
- Olive Oil: Olive oil spray helps the cinnamon sugar mixture stick to the tortillas, while extra-light olive oil helps emulsify the salsa.
- Lemon Juice: Balances out the sweetness of the salsa.
- Salt + Pepper: Enhance the fruity flavor and balance the sweetness of the salsa.
- Basil: Adds a fresh and herbal flavor that’s just so good!
- Strawberries: Fresh strawberries are the best choice for this recipe. Frozen will turn out mushy.
- Balsamic Reduction: This optional addition helps balance the sweetness of the strawberries.
Variations on Strawberry Salsa with Cinnamon Chips
This is the perfect appetizer you need this Summer. Have fun with this fruit salsa recipe and add in some of your favorite flavors! It would be delicious with onion, peaches, or even feta crumbles added to the salsa.
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How to Store and Reheat
This strawberry salsa can be stored in the refrigerator for up to 3 days if you have leftovers. Enjoy cold for the best taste. Store the cinnamon chips in an airtight container at room temperature for up to 2 days.
Serving Suggestions
These cinnamon tortilla chips are the best thing to eat with strawberry salsa. They bring out the sweetness of the fresh fruit salsa, and the flavors mix so perfectly.
You could also try using it as a topping for pan fried tilapia or grilled chicken if you’re feeling a fruity dinner. Or just pair the strawberry basil salsa with ice cream, angel food cake, or a tart for something more dessert-like.
Notes from the Test Kitchen
Simple and refreshing, this strawberry basil salsa is a great healthy appetizer or dessert! Paired with the crunchy and sweet cinnamon tortilla chips, it’s the perfect balance of textures and flavors.
5-Star Review
“I made this several months ago and can’t believe I didn’t leave a review. This is fantastic! The strawberry salsa was too die for. I am going to an outside party this weekend and plan on taking this. Perfect picnic food.” -Chris
Recipe
Strawberry Salsa Recipe with Cinnamon Chips
4.70 from 13 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 20 minutes minutes
Total: 25 minutes minutes
Serves8
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.
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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!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
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 Information
Calories: 194kcal (10%) Carbohydrates: 41g (14%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Sodium: 203mg (9%) Potassium: 116mg (3%) Fiber: 2g (8%) Sugar: 30g (33%) Vitamin A: 49IU (1%) Vitamin C: 33mg (40%) Calcium: 46mg (5%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Salsa Recipes To Try
- Blender Salsa
- Tomatillo Avocado Salsa
- Street Corn Salsa
- Mango Salsa
- Italian Salsa
- Salsa Fresca
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