For the Strawberry Salsa:

1. Prepare Strawberries: Hull and dice strawberries into small, uniform pieces (about ¼-½ inch dice). Place in a large mixing bowl.
2. Add Vegetables and Herbs: Add finely diced jalapeño (seeds removed for less heat), diced red onion, and chopped fresh cilantro to the strawberries.
3. Add Lime and Seasonings: Pour fresh lime juice over the mixture. Add honey (if using), salt, and lime zest if desired. Stir gently to combine all ingredients thoroughly.
4. Let Flavors Meld: Let salsa sit at room temperature for 15-20 minutes to allow flavors to meld, or refrigerate until ready to serve. Stir before serving.

For the Cinnamon Sugar Chips:

1. Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Prepare Cinnamon Sugar: In a small bowl, mix sugar and cinnamon together thoroughly.
3. Brush Tortillas: Brush one side of each tortilla lightly with melted butter (or spray with cooking spray).
4. Add Cinnamon Sugar: Sprinkle cinnamon-sugar mixture generously over the buttered side of tortillas.
5. Cut into Triangles: Using a pizza cutter or sharp knife, cut each tortilla into 6-8 triangular wedges.
6. Arrange on Baking Sheet: Place triangles in a single layer on prepared baking sheets, cinnamon-sugar side up.
7. Bake: Bake for 8-12 minutes until chips are golden and crispy, watching carefully in the last few minutes to prevent burning. They’ll continue crisping as they cool.
8. Cool and Serve: Let chips cool completely on baking sheet (they’ll crisp up more as they cool). Serve alongside strawberry salsa.