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Appetizers, Vegetarian

Cinnamon tortilla chips with strawberry-avocado salsa

Cinnamon tortilla chips with strawberry-avocado salsa
Rick Loomis / Los Angeles Times

In southern California, where we enjoy lively, vibrant farmers markets year-round, on every day of the week, in almost every neighborhood, deciding what's for dinner can, perhaps even should, be less about careful planning than serendipity. Maybe epiphany. There's a ... Read more

Total time: 40 minutes | Serves 4 to 6
  • 1/4 cup plus 1 tablespoon walnut oil, divided
  • Juice of 5 limes, divided
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground white pepper
  • Pinch sea salt
  • 6 whole-wheat tortillas
  • 1 pint of strawberries, diced, about 2 cups
  • 1 teaspoon sugar
  • Grated zest of 1 lime
  • 1 jalapeno, seeded and minced, or to taste
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 large ripe avocado, diced (about 1 cup)

Step 1Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, combine one-fourth cup walnut oil, the juice of two limes, vanilla, cinnamon, white pepper and sea salt.

Step 2Brush the cinnamon mixture onto both sides of each tortilla, then cut the tortillas into quarters. Spread the coated tortilla quarters over the baking sheets, making sure not to overlap. Bake until crisp, 15 to 20 minutes.

Step 3Meanwhile, in a medium bowl, combine the diced strawberries, sugar, lime zest, the juice of three limes, minced jalapeno, 1 tablespoon walnut oil, mint and cilantro. Add the diced avocado and gently mix together. Serve the salsa with the chips.

Note: If possible, use handmade whole-wheat tortillas.


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