Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture)

Make the chips in advance, cool completely, and store in an airtight container until ready to serve.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.

Step 3

Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.

Ratings & Reviews

MsMargee's Review

July 14, 2012
This was a lovely, fresh-tasting appetizer for my bridge group. Next time, I think I would use one of the larger, firmer avocadoes instead of the Hass variety. Also, save some of the diced strawberries to sprinkle over the top for appearance. NEW INFORMATION: Made it again. Solved mushy appearance . . . Layer the strawberries on top of the avocado mixture! Also can start with a bottom layer of cream cheese mixed with the lime zest and leftover lime juice. It just keeps getting better each time I make it. Beautiful recipe.

jjjamstou2's Review

May 28, 2012
Made this for a party. Unfortunately I couldn't taste test because I hate avocados. Got lots of comments on how good the chips were, but the salsa didn't really look very appetizing after mixing everything up. Not sure i will make it again, but i will be finding an excuse to make the chips again.

embarcadero13's Review

May 19, 2012
This was a big hit at a recent dinner party. Strawberries are in season right now, so they are super sweet and delicious. This made the cinnamon chips unnecessary, in my opinion. I will use pita chips next time around to save calories.

erpierson's Review

May 06, 2012
I made this yesterday for our Cinco de Mayo celebration and it was delicious! So fresh and summery! The only thing I would suggest is baking the chips for about 2 minutes longer and then putting them under the broiler for about 2 minutes, however I used white corn tortillas instead of wheat. But, this was so good and delicious even with regular tortilla chips that were salty!

Keiko123's Review

February 04, 2012
A huge hit for a women's get together of 12. The cinnamon chips make it a winner and are a must. For fewer calories and ease, I sprayed the tortillas with olive oil spray. The dip is great too, but it tasted like it was missing something..nonethless, it was still tasty and I'd make this again..even the salsa as a side dish salad by itself.

Txajax's Review

July 12, 2011
So delicious! I will make this all summer!

Capellla's Review

June 21, 2011
My chips did not turn out crispy. I liked the salsa but I expected more boldness from it. It was to mild. I like the idea of the strawberries, but I think the recipe needs more savory aspects to balance out the sweet mild strawberries. I'll make it again... but there is no substitute for the tomato-avocado pairing.

jmeleeS's Review

June 15, 2011
Loved this recipe! Strawberries are perhaps my favorite food so I may be a little biased, but I thought overall this was a wonderful treat. I used it as a side to Ancho Chicken with Cilantro-Avocado Cream Tacos (also a C.L. recipe) and my husband put some of this salsa on his taco and raved about it! The homeade chips were really easy to make and delicious - I put a little extra cinnamon on them & cooked them slightly longer to get them very crisp, but other than that, no changes to this really wonderful recipe. This is a must-try sweet & tart treat!

laubert's Review

May 04, 2011
The chips are amazing on their own. I didnt use Cilantro (Coriander as we call it here in the UK) and used black pepper (as b.pepper goes well with strawberries) and crushed it down a little bit with the back of a fork and it was soooo goood! my new favourite snack for sure!

Luv2CookSD's Review

April 17, 2011
Such a unique blend of flavors...interesting and tasty. Love the cinnamon chips too!