Sweet strawberries and tropical pineapple married together with a little sugar and lemon juice make this fruit salsa a delight for your taste buds. Along with homemade cinnamon chips, this is one seriously addictive snack!
Preheat the oven to 180C/350F and line 2 baking trays with a Silpat/silicone mat/grease proof paper.
Brush each tortilla with lightly with the melted butter, then cut into wedges. I use a pizza cutter to halve, halve again and then go over once diagonally each way. Much easier than using a knife!
Place each tortilla chip onto your prepared baking trays. Try not to overlap the chips, but they can be close together on the tray.
Place the sugar and cinnamon into a small bowl and stir until well mixed and there are no lumps of cinnamon.
Sprinkle each tortilla chip with a little of the cinnamon sugar mixture.
Place in the oven for 8-10 minutes until golden and crisp. Leave to cool.
To make the fruit salsa: Place diced strawberries and pineapple into a medium sized bowl and sprinkle with sugar. Add in the lemon juice and toss to coat all of the fruit in sugar.
Leave to one side for 10 minutes until the fruit becomes glossy and has made its own sauce.
Place fruit salsa into a small bowl and place on a plate. Place cooled tortilla chips around the bowl and then serve.
Cinnamon tortilla chips will keep in an airtight container, at room temperature for 2 days. Fruit salsa will keep covered, in the fridge for 2 days.