Making the Cinnamon and Sugar Chips:

Mix the Cinnamon Sugar:

• In a small bowl, combine cinnamon and sugar. Set aside.

Cut the Tortillas:

• Using a sharp knife, cut the tortillas into triangle shapes.

Fry the Chips:

• Heat oil in a deep fryer or deep skillet to 375°F (190°C).
• Fry 6 to 8 tortilla triangles at a time until they are golden brown.

Drain and Season:

• Remove the chips from the hot oil using a slotted spoon or spider and place them on paper towels to drain.
• While the chips are still hot, generously sprinkle them with the cinnamon sugar mixture.

Serve or Store:

• Serve the chips immediately, or store them in an airtight container.

Making the Strawberry Salsa:

Prepare the Strawberries:

• Wash, trim, and dice strawberries.
• Place the strawberries in a bowl.

Add the Seasonings:

• Sprinkle sugar, lime zest, orange zest, lime juice, orange juice, cinnamon, salt, and cayenne pepper over the strawberries.

Mix and Adjust to Taste:

• Gently stir the ingredients together, then taste and add more sugar if desired.

Serve:

• Serve the strawberry salsa with the cinnamon and sugar chips.

Freshness Tip:

• For the best flavor, serve the salsa on the same day it’s made.