This colorful salsa and chip recipe offers plenty of vitamins and minerals. It provides a refreshing change to tomato-based salsa and is equally nutritious.
This recipe is heart healthy. This recipe is diabetes friendly.
Yield: 2 cups salsa and 32 chips or 4 servings
Cinnamon Chips
1 tbsp sugar
1/4 tsp ground cinnamon
4 (6-inch) tortillas
Preheat oven to 400° F. Combine sugar and cinnamon. Spray tortillas slightly with water, then sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into wedges. Place in a single layer on a flat baking stone. Bake 8 to 10 minutes or until lightly brown and crisp. Remove to a nonstick cooking rack and cool completely.
Salsa
1 cup raspberries
2 peaches, peeled and chopped
2 kiwis, peeled, sliced and quartered
1 tsp lime zest
2 tsp lime juice
1 tsp sugar
Place all salsa ingredients into bowl and mix gently. Serve with tortilla chips. Feel free to mix in other fruits in season.
Nutritional Facts (per serving of 1/2 cup salsa and 8 chips): Calories: 176, Fat: 3 grams, Saturated fat: 1 gram, Cholesterol: 0, Sodium: 210 mg, Carbohydrate: 35 grams, Fiber: 6 grams, Protein: 4 grams
