This recipe adapted from a recipe provided by

Strawberry Salsa and Baked Corn Chips

Prep Time: 20 minutes
Total Time: 20 minutes
Course: Snacks & Desserts
Servings: 32 chips with 2 cups of salsa


Salsa Ingredients

  • 1 1/2 cups fresh strawberries chopped small (about 1/2 pound)
  • 1/2 jalapeno pepper minced
  • 1/4 cup onion minced
  • 2 Tablespoons cilantro finely chopped
  • 1 1/2 teaspoons lime juice

Chip Ingredients

  • 4 whole grain corn tortillas 6 to 8 inches
  • 1/4 teaspoon salt optional
  • 1/2 teaspoon oil optional or cooking spray (optional)
  • 1/4 teaspoon seasoning try garlic powder, onion powder, cumin, chili powder or a mixture (optional)


To Make Salsa

  • Mix all ingredients together in a bowl. Flavors will blend if refrigerated for 30 minutes or more before serving.
  • Refrigerate leftovers within 2 hours.

To Make Chips

  • Choose a baking temperature (between 375 and 450 degrees) and preheat oven.
  • Choose your version:
  • Plain - Sprinkle with salt or other seasonings, if desired.
  • Cooking spray – Spray lightly with cooking spray. Sprinkle with salt or other seasonings, if desired.
  • Oil – Brush oil on one side of each tortilla. Sprinkle with salt or other seasonings, if desired.
  • Cut each tortilla into 8 wedges. Arrange in a single layer on a baking sheet.
  • Bake for 5 to 10 minutes depending on oven temperature. Watch closely to avoid burning.


Strawberry Salsa
JPMA, Inc.