Strawberry Salsa with Pie Crust Chips
This Strawberry Salsa is the perfect party dip! And serving it with pie crust chips makes it even better.
Servings 1 1/2 cups salsa
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.
Serving: 11/2 cup of salsa | Calories: 970kcal | Carbohydrates: 124g | Protein: 12g | Fat: 50g | Saturated Fat: 14g | Cholesterol: 20mg | Sodium: 1073mg | Fiber: 7g | Sugar: 68g