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Cinnamon tortilla chips with strawberry-avocado salsa

Time 40 minutes
Yields Serves 4 to 6
Cinnamon tortilla chips with strawberry-avocado salsa
1

Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, combine one-fourth cup walnut oil, the juice of two limes, vanilla, cinnamon, white pepper and sea salt.

2

Brush the cinnamon mixture onto both sides of each tortilla, then cut the tortillas into quarters. Spread the coated tortilla quarters over the baking sheets, making sure not to overlap. Bake until crisp, 15 to 20 minutes.

3

Meanwhile, in a medium bowl, combine the diced strawberries, sugar, lime zest, the juice of three limes, minced jalapeno, 1 tablespoon walnut oil, mint and cilantro. Add the diced avocado and gently mix together. Serve the salsa with the chips.

If possible, use handmade whole-wheat tortillas.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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