For the Salsa:

2 Cups Strawberries (diced)
1 teaspoon Thyme
1 teaspoon White Balsamic Vinegar
2 teaspoons Sugar

Combine all of the ingredients. Refrigerate at least 2 hours before serving

For the Chips:

4 Flour Tortillas
Butter
1 teaspoon Cinnamon
1/4 Cup Sugar

Lightly butter a tortilla. Sprinkle with 1/4 of the cinnamon and sugar, then cut into 8 wedges. Repeat for the remaining tortillas. Bake in a preheated oven at 350F until lightly brown and slightly crispy. About 10 minutes.