I am so excited to share this recipe with you today! I started making this at the end of last summer when strawberries were still available and affordable. Then fall and winter hit and there was no chance of good, sweet strawberries for months and months ahead. It has been a long, cold winter. It is May now but I’m not certain if summer will ever come. It has been cold and rainy all spring. But I couldn’t wait any longer to make this recipe. I am thankful for the state of California and their sweet strawberries! If I had to wait for Illinois to produce good strawberries there would be no end in sight.
Strawberries are probably my favorite fruit, so I used more strawberries in this recipe than anything else. But feel free to use any fruit you’d like. Maybe raspberries, blackberries, or blueberries? Ooohhh, what about tropical fruits like pineapple and mango? That might be good too. Whatever fruits you choose, definitely use fresh; not frozen. And eat this right away. Otherwise it gets all wet and soggy. Yuck. If you know me, you know I hate soggy food. I DO NOT like my food to touch. Too much risk of cross contamination. But that’s just me. Of all the dips we made for dip week, this was my favorite. I hope you enjoy it too!
1 pint of strawberries
1 Tablespoon raspberry preserves
4 Tablespoons of butter, melted
¼ cup cinnamon
½ cup sugar
Pre-heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Slice the four tortillas into quarters. I use a pizza cutter. Brush one side of each tortilla with butter. Combine the cinnamon and sugar. Sprinkle the tortillas with the cinnamon-sugar mixture. Put them in the oven for about 10 minutes until they are crispy.
While the chips are cooking, dice the strawberries, kiwi, and apples. Combine them all into a bowl and add the raspberry preserves. Mix. Serve with the cinnamon-sugar tortilla chips.