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–+ servings

California Strawberry Salsa with Pie Crust Chips

A refreshing strawberry salsa served with buttery, cinnamon-sugar pie crust chips – the perfect party appetizer or dessert dip.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Appetizers, Desserts
Cuisine: American
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

For the pie crust chips
  • 1 refrigerated pie crust (from a 14.1-ounce box) or homemade pie dough rolled to 1/8-inch thick
  • 2 teaspoons unsalted butter melted
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground cinnamon
For the strawberry salsa
  • 1 1/2 cups fresh strawberries hulled and diced small (about 8 ounces)
  • 1 tablespoon granulated sugar or more to taste
  • 1/2 Meyer lemon zest only (or use regular lemon)
  • 1 tablespoon fresh lime juice from about 1/2 lime
  • 1 teaspoon fresh orange juice preferably from a navel orange

Method
 

Make the pie crust chips
  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a small bowl, stir together the sugar and cinnamon. Unroll the pie crust onto a lightly floured surface. Brush the entire surface with the melted butter, then sprinkle evenly with the cinnamon sugar.
  3. Using a pizza cutter or sharp knife, cut the crust into 1-inch-wide strips, then cut crosswise into 1-inch rectangles. Cut each rectangle diagonally to form triangles. Arrange the triangles in a single layer on the prepared baking sheet.
  4. Bake until golden and crisp, 6 to 8 minutes. Let cool completely on the sheet. (Chips can be made up to 3 days ahead and stored in an airtight container at room temperature.)
Make the salsa
  1. In a medium bowl, combine the diced strawberries, sugar, Meyer lemon zest, lime juice, and orange juice. Toss gently to coat. Taste and add more sugar if desired.
  2. Serve immediately with the pie crust chips. The salsa is best the day it's made; if storing for the next day, drain off any excess liquid before serving.

Nutrition

Calories: 145kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 8mgSodium: 135mgFiber: 1gSugar: 8g

Notes

For a deeper flavor, let the salsa sit at room temperature for 15 minutes before serving.
If you don't have Meyer lemon, use the zest of 1/2 regular lemon.
Pie crust chips can be cut into any shape you like – triangles, squares, or even long strips.
Double the salsa recipe for a crowd; it's also great spooned over grilled chicken or fish.
Store leftover chips in an airtight container for up to 3 days; re-crisp in a 300°F oven for 3 minutes if needed.
Avoid over-mixing the salsa to keep the strawberries intact.
For a savory twist, add a pinch of black pepper or a minced jalapeño to the salsa.

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