Ingredients
Method
Make the Pie Crust Chips
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, stir together the sugar and cinnamon. Unroll or roll out the pie crust on a lightly floured surface. Brush the crust evenly with the melted butter, then sprinkle the cinnamon-sugar mixture over the top.
- Using a pizza cutter or sharp knife, cut the crust into strips about 1 inch wide, then cut crosswise to form 1-inch rectangles. Cut each rectangle diagonally to create triangles. Arrange the triangles in a single layer on the prepared baking sheet. Bake for 6 to 8 minutes, until golden and crisp. Let cool completely on the sheet; chips will continue to crisp as they cool.
- The chips can be made up to 3 days ahead. Store in an airtight container or zip-top bag at room temperature.
Make the Strawberry Salsa
- In a medium bowl, combine the diced strawberries, sugar, lime zest, lime juice, and orange juice. Toss gently to coat. Taste and add more sugar if desired.
- Serve immediately with the pie crust chips. The salsa is best the day it is made; if storing overnight, drain any excess liquid before serving.
Nutrition
Notes
Substitute store-bought pie crust with homemade for a flakier chip. For a deeper flavor, use California-grown Meyer lemons instead of lime. If you prefer a less sweet salsa, start with 2 teaspoons of sugar and adjust. To make ahead, prep the salsa ingredients separately and combine just before serving. For a savory twist, add a pinch of chili powder or a few drops of hot sauce. Store leftover chips in an airtight container for up to 3 days; refresh in a 300°F oven for 3 minutes if they soften.