Preheat the oven to 350°F (175°C).

Line two large baking trays with parchment paper or silicone baking mats.

In a small bowl, combine the sugar and ground cinnamon.

Stack the tortillas and cut them into quarters, then cut each quarter into four wedges.

Arrange the tortilla wedges in a single layer on the baking trays.

Lightly brush both sides with oil or aquafaba.

Coat each tortilla wedge generously with the cinnamon-sugar mixture.

Bake for about 10–12 minutes, or until golden brown and crisp.

Watch carefully during the last few minutes to prevent burning.

Allow the chips to cool completely on the baking trays.

Make the Strawberry Salsa

Place the diced strawberries into a large mixing bowl.

Juice the lime and add the juice to the strawberries.

Stir in the strawberry jam, vanilla extract, chopped mint, and freshly ground black pepper.

Mix gently until everything is evenly combined.

Let the salsa rest for about 30 minutes to allow the flavors to blend.

Serve

Transfer the Dessert Strawberry Salsa with Cinnamon Chips to a serving bowl.

Arrange the crispy cinnamon chips alongside the salsa.

Serve at room temperature for the freshest flavor.