This Dessert Strawberry Salsa is packed with sweet, juicy, fresh strawberries & is served with homemade crunchy Cinnamon Chips that make the perfect scoopers! This is a dessert meets dip meets snack situation that is just perfect for feeding a crowd.
Preheat oven to 350°F (175 °C) and line 2 large baking trays with parchment paper or a silicone baking mat.
In a small bowl, mix the sugar and cinnamon together until combined well. Set aside.
Have your tortillas in a neat pile, and with a sharp knife, cut the pile into quarters, then cut each quarter into 4 chip sized wedges. For nice, evenly cut chips, see my photographs in the post above for how to do this.
Lay the tortilla pieces out in a single layer on the lined baking trays and brush each one with a light coating of oil.
Sprinkle a generous amount of cinnamon sugar over each one then turn them over, brush with a little more oil and sprinkle with more cinnamon sugar. Or after brushing pick the tortilla up and dip it into the bowl of cinnamon sugar. Do it whichever way works best for you. Dipping makes the sugar coating more even, but sprinkling is quicker!
Place in the oven and bake until bubbling, golden and crispy. It should take about 12 minutes but be sure to keep an eye on them in the last few minutes as they can go from ok to burnt very quickly.
Remove the chips from the oven and leave to cool completely.
Wash and hull the strawberries then dice each one into small pieces. If you aren't too bothered about how neat they look you can pulse them in a food processor rather than chopping them by hand. Transfer the pieces to a large bowl.
Wash and chop the mint (leaves only) and add it to the chopped strawberries along with the jam, juice from the lime and vanilla. Stir it all up well then add the freshly ground black pepper. It's better to start with just a little pepper as you can always add more but you can't take it away. I suggest adding it to taste. Give it a good but gentle stir in between additions.
* Oil gives the crispiest results. Avocado, sunflower, vegetable, canola or melted coconut oil are all fine. In my tests melted vegan butter yielded the best flavour but the chips didn't turn out as crispy. For an oil-free option use a very light brush of aquafaba (liquid from a can of chickpeas) instead of oil. **I use the full ¼ teaspoon of black pepper in my salsa and with my pepper mill that works out to be about 8 grinds.