Strawberry salsa
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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.
Total Time 20 minutes
Servings 1 1/2 cups salsa
Calories 970kcal
Author Dorothy Kern

Ingredients

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

Instructions

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.

Nutrition

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