Strawberry Salsa with Pie Crust Chips – A way to get yourself to eat fruit if you don’t really like it: Turn it into fruit salsa and then dip pie crust chips in it. #problemsolved
Have you ever heard of those special wraps that people get done that help them lose weight? There’s a direct sale company that does them, and I assume some of the more posh areas like Los Angeles have whole salons dedicated to wrapping oneself up like some sushi.
Supposedly after doing these wraps for a period of time you lose a ton of inches. As we get towards bathing suit season I’ve been thinking about those wraps more and more.
Do you think that if I was to somehow truss myself up in plastic wrap – the economy size from Costco – it would make me lose inches? Or would I just pass out from the effort?
You guys, that is seriously something I’ve actually pondered. Because just living on fruit and a carb-free diet is so not happening over here in Dorothy land.
One of my biggest problems with eating healthy is that I do not like anything healthy.
See my problem?
In all seriousness, I really don’t like fruit. It’s one of those aversions I’ve never been able to kick. Part of it is a texture thing and part of it is that, well, when it comes to dessert or snack time I want a loaf of bread and a chocolate bar.
Again, see my problem?
Strawberry Salsa – Easiest Way to Eat Healthy!
But I finally, after 37 years, figured out how I like to eat fruit: Strawberry Salsa. I could have eaten the entire bowl of this fruit salsa, especially when dipping with pie crust chips.
I mean, right? Pie Crust Chips. When you dip them in the strawberry fruit salsa it’s like eating a strawberry pie.
Pie is something I can snack on, no problem.
Make Strawberry Salsa In No Time!
This Strawberry Salsa literally takes no time at all to prepare. And it’ll feed a good amount of people, so it’s great for, say, a Cinco de Mayo party or a summer cook out.
I made the chips using a refrigerated pie crust, but you can also make using my all butter pie crust recipe. The process is similar to making pie crust dippers but instead of cutting out circles I used a pizza cutter to cut rows, then rectangles, then triangles. You can do either method.
Before they’re baked, the pie crust chips are buttered and sprinkled with cinnamon sugar. They’re cooked in a hot oven for just a few minutes and they become crunchy, like chips…but better.
The Strawberry Salsa itself is the easiest thing to prepare. Simply toss the diced strawberries with some orange juice and thawed frozen limeade. I also sprinkled the berries with sugar because the salsa wasn’t sweet enough for my liking. I give a range in the recipe, so sugar to your taste!
My advice: have a few bites and then walk away from the bowl. Seriously, I don’t think I’ve ever said “Hmmm, I think I’ll just go have a bowl of fruit,” but I almost ate the entire thing!
And any leftover pie crust chips taste amazing dipped in melted chocolate. Not that I’d know or anything… 🙂
Strawberry Salsa with Pie Crust Chips
For the pie crust chips:
- 1 pie crust from scratch or a pack of two refrigerated
- 2 teaspoons butter softened (or butter spread)
- 1 teaspoon granulated sugar
- 1/4 teaspoon cinnamon
For the Strawberry Salsa:
- 1 1/2 cups diced strawberries dice them small for easy eating
- 1/2-2 teaspoons granulated sugar
- Zest of 1/2 lime
- 1 tablespoon frozen concentrate limeade thawed
- 1 teaspoon orange juice
To make the pie crust chips:
- Mix cinnamon and sugar in a small bowl. Unroll (or roll out) your pie crust. Spread with butter and sprinkle with cinnamon sugar.
- Use a pizza cutter or knife to cut the crust into strips, then cut them the other way to form rectangles. Slice on a diagonal to form triangles. Place triangles on a baking sheet lined with parchment paper or a silpat baking mat. Bake at 450°F for about 6-8 minutes until golden brown. Cool before serving.
- Chips can be made up to 3 days ahead and stored in an airtight container or bag.
To make the salsa:
- Place strawberries in a bowl. Sprinkle sugar, zest, concentrate, and orange juice over the top. Toss and taste. Add more sugar as desired. Serve with pie crust chips.
- Salsa is best served the same day it's made. It's okay on day 2 but not as good, and will need to be drained before serving.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: April 30, 2015