Preheat your oven to 350°F and line two baking trays with parchment paper. In a small bowl, whisk together the sugar, cinnamon, and lime zest—this combination of warm spice and bright citrus creates a more complex flavor than cinnamon sugar alone. Cut the flour tortillas into 8 wedges each, then toss them in a large bowl with the oil until evenly coated on both sides. Sprinkle the cinnamon sugar mixture generously over the tortilla wedges and toss again to ensure every piece is well covered. Spread them in a single layer on the prepared trays and bake for 12 minutes until golden and crispy. Remove from the oven and let cool completely on the trays—they'll crisp up further as they cool.

While the chips cool, prepare the salsa. In a medium bowl, combine the diced strawberries, lime juice, strawberry jam, vanilla extract, and a pinch of sea salt. The jam acts as both sweetener and binder, creating a cohesive salsa texture. Gently fold in the freshly chopped mint and black pepper until everything is evenly distributed. I like to add the mint at the end rather than earlier so it stays bright and fresh without wilting from the lime juice. Let the salsa sit at room temperature for 30 minutes—this resting time allows the flavors to meld and the strawberries to release their juices, creating a more balanced and flavorful salsa.

Transfer the cooled cinnamon chips to a serving plate or bowl alongside the strawberry salsa. The contrast of warm spice in the chips with the bright, fresh strawberry salsa creates a delightful balance. Serve immediately while the chips are still crispy, allowing guests to dip or eat them together.