Strawberry Salsa with Pie Crust Chips – A way to get yourself to eat fruit if you don’t really like it: Turn it into fruit salsa and then dip pie crust chips in it. #problemsolved
What is Strawberry Salsa?
One of my biggest problems with eating healthy is that I do not like anything healthy.
In all seriousness, I really don’t like fruit. It’s one of those aversions I’ve never been able to kick. Part of it is a texture thing and part of it is that, well, when it comes to dessert or snack time I want a loaf of bread and a chocolate bar.
But I finally figured out how I like to eat fruit: Strawberry Salsa. I could have eaten the entire bowl of this fruit salsa, especially when dipping with pie crust chips. This is the perfect recipe for strawberry season!
I mean, right? Pie Crust Chips. When you dip them in the strawberry fruit salsa it’s like eating a strawberry pie. Pie is something I can snack on, no problem.
What are Pie Crust Chips?
Pie Crust Chips are basically just chips or dippers made with pie crust. You can make these with store bought crust, like I did here, or use my homemade all butter pie crust. They’re great as dippers for really anything!
What you need to make Sweet Strawberry Salsa
Fresh Strawberries: I used about a cup and half of berries. Dice them small so you can easily pick them up with your dippers.
Sugar: For sweetness – this can be altered depending on the time of year and how sweet your berries are.
Lime Zest: I love the pack of flavor lime zest has.
Lime Juice and Orange Juice: To help add some flavor to the salsa
How to make this Strawberry Salsa Recipe
- Slice your ripe strawberries – dice them small. Add them to a large bowl.
- Add the sugar and lime zest and juices.
- Let the fruit sit for at least 10 minutes before serving so the flavors meld and the sugar macerates the berries, giving it that salsa feel.
Lime and strawberry is the perfect combination – this isn’t a savory salsa but more a sweet dessert salsa recipe.
This Strawberry Salsa literally takes no time at all to prepare. And it’ll feed a good amount of people, so it’s great for, say, a Cinco de Mayo party or a summer cook out.
How to make Pie Crust Chips
I made the chips using a refrigerated pie crust, but you can also make using my all butter pie crust recipe. The process is similar to making pie crust dippers but instead of cutting out circles I used a pizza cutter to cut rows, then rectangles, then triangles. You can do either method.
Before they’re baked, the pie crust chips are buttered and sprinkled with cinnamon sugar. They’re cooked in a hot oven for just a few minutes and they become crunchy, like chips…but better.
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For the pie crust chips:
- 1 pie crust from scratch or a pack of two refrigated
- 2 spoons butter softened (or butter spread)
- 1 test granulated sugar
- ¼ test cinnamon
For the Strawberry Salsa:
- 1 ½ cups diced strawberries dice them small for easy eating
- 1 . granulated sugar
- Zest of ½ lime
- 1 . lime juice
- 1 test orange juice
To make the pie crust chips:
Mix cinnamon and sugar in a small bowl. Unroll (or roll out) your pie crust. Spread with butter and sprinkle with cinnamon sugar.
Use a pizza cutter or knife to cut the crust into strips, then cut them the other way to form rectangles. Slice on a diagonal to form triangles. Place triangles on a baking sheet lined with parchment paper or a silpat baking mat. Bake at 450°F for about 6-8 minutes until golden brown. Cool before serving.
Chips can be made up to 3 days ahead and stored in an airtight container or bag.
To make the salsa:
Place strawberries in a bowl. Sprinkle sugar, zest, lime juice, and orange juice over the top. Toss and taste. Add more sugar as desired. Serve with pie crust chips.
Salsa is best served the same day it’s made. It’s okay on day 2 but not as good, and will need to be drained before serving.
Serving: 1½ cup of salsa | Calories: 123kcal | Carbohydrates: 15thg | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 95mg | Potassium: 66mg | Fiber: 1g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 17mg | Calcium: 10mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Sweets from friends:
Fruit Salsa Crepes by The Gunny Sack
Fruit Salsa Yogurt Cups by Inside BruCrew Life
Pear Blackberry Fruit Salsa by Jen’s Favorite Cookies
This Easy Strawberry Salsa served with pie crust chips is the perfect summer appetizer or dessert!
Last Updated on May 17, 2022
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 17, 2022