Cinnamon Tortilla Chips with Strawberry-Avocado Salsa
The Chips
1/4 cup plus 1 tablespoon light olive oil or vegetable oil
Juice of 5 limes, divided use
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground white pepper
Pinch sea salt
6 whole-wheat tortillas
The Salsa
1 pint of strawberries, diced, about 2 cups
1 teaspoon sugar
Grated zest of 1 lime
1 jalapeño, seeded and minced, or to taste
1 tablespoon light olive oil or vegetable oil
1 tablespoon chopped fresh mint
3 tablespoons chopped fresh cilantro
1 large ripe avocado, diced (about 1 cup)
Heat the oven to 350ºF. Line two baking sheets with parchment paper.
In a small bowl, combine one-fourth cup oil, the juice of 2 limes, vanilla, cinnamon, white pepper, and sea salt. Brush the cinnamon mixture onto both sides of each tortilla, then cut the tortillas into quarters with a sharp knife or kitchen scissors. Arrange the coated tortilla quarters on the baking sheets, in a single layer, making sure not to overlap. Bake until crisp, 15 to 20 minutes. Remove from the oven and let cool on the baking sheets.
Meanwhile, in a medium bowl, combine the diced strawberries, sugar, lime zest, the juice of the 3 remaining limes, minced jalapeño, 1 tablespoon oil, mint, and cilantro. Add the diced avocado and gently mix together. Chill no more than a few hours until serving. Serve the salsa in a nice bowl with the chips alongside for dipping by hand. Serves 4 to 6
