Berry Jicama Salsa with Star Cinnamon Sugar Chips

This festive red, white and blue salsa features fresh, light and full of flavor ingredients. It is making me feel berry patriotic over here! This dish can be enjoyed with these fun star shaped cinnamon sugar chips or on its own by spoonfuls.

Prep:
20
minutes
Cook:
10
minutes
TOtal:
30
minutes

Ingredients

For the Berry Jicama Salsa:

  • 2 Cups strawberries, chopped
  • 2 Pints raspberries
  • 1 Pint blueberries
  • 1 Cup jicama, diced
  • 2 TBSP fresh basil leaves,thinly sliced
  • 1 TBSP Agave nectar
  • 2 TBSP Lime juice + 1 TBSP lime zest
  • Pinch or two of salt

For the Cinnamon Sugar Star Chips:

  • 1 Packages white flour tortillas, makes about 15-30 chips
  • 2 TBSP Cinnamon
  • 1/2 cup White sugar
  • 4 TBSP butter

Instructions

  1. Wash all of your berries, gently pat dry and place in separate bowls. Set aside.
  2. Chop your strawberries and place in a large bowl. Add your raspberries and blueberries to the same bowl.
  3. Dice your Jicama and add to the bowl.
  4. Zest your lime and add to all of the ingredients in the bowl.
  5. Thinly slice your basil leaves and add to the bowl.
  6. In a small bowl mix your lime juice, agave nectar and salt. Whisk to blend.
  7. Pour your dressing over the fruit salsa and mix well to combine.Place in the fridge to cool and marinate.
  8. Pre-heat your oven to 400 degrees. Prepare a baking sheet with parchment paper and non-stick spray. Set aside.
  9. In a small bowl, combine cinnamon and white sugar. Using a fork mix together. Set aside.
  10. To make the cinnamon sugar chips, Cut your tortilla’s into star shapes using a star cookie cutter.Continue this process until all tortilla’s have been cut. Place them on a cutting board. When finished, melt your butter.
  11. Brush each one with your melted butter, then immediately sprinkle with a generous amount of your cinnamon sugar mixture. Transfer each prepared cinnamon sugar chip from the cutting board toyour prepared baking sheet.
  12. Bake in the oven for 6-9 minutes or until golden and crispy. When done, remove from heat and let cool for 5 minutes.
  13. When ready, serve cinnamon chips and berry jicama salsa together.
  14. ENJOY!