Even your kids will never guess that this yummy sweet Strawberry Salsa & Baked Cinnamon Chips make a healthy real food snack!
Oh-ma-goodness! Remember how I went a little crazy talking about this Pico de Gallo recipe and how fresh and delicious it is?! Add these recipes for Strawberry Salsa & Baked Cinnamon Chips to the must try asap list! The combo of the sweet fruit and the crunchy chips is SO good!
These are a favorite after-school snack at my house, perfect for taking to parties or family gathering, and the perfect treat that feels like a cheat, but isn’t!
Strawberry Salsa & Baked Cinnamon Chips
Prep time
Cook time
Total time
Even your kids will never guess that this yummy sweet Strawberry Salsa & Baked Cinnamon Chips make a healthy real food snack!
Serves: 4 servings
Ingredients
Strawberry Salsa
- 1 lb fresh strawberries, chopped
- 2 whole kiwi, peeled and chopped
- ½ a lime, juiced
Baked Cinnamon Chips
- 4 Homemade Whole Wheat Tortillas
- 1 teaspoon unrefined coconut oil, melted
- 2 teaspoons cinnamon and 1 teaspoon raw coconut sugar in shaker bottle
Instructions
- Preheat the oven to 350 degrees F.
- Wash and chop the fruit for the salsa, mix it together in a bowl, and add the lime juice. If it needs a little sweetness you can add a teaspoon of honey or pure maple syrup, but the fruit will usually be sweet enough on it's own.
- Brush both sides of the tortillas with melted coconut oil. Then stack them all together and cut into 8 triangles.
- Arrange the triangles in a single layer on a cookie sheet lined with foil. If they overlap, they won't crisp as well.
- Sprinkle each triangle lightly with the cinnamon mixture. Flip them over and sprinkle the other side too.
- Bake in the preheated oven for 8-12 minutes. Rotate the pan halfway through, and make sure you check the chips often so that they don't burn. They are finished when the edges get dry and crispy. The center will still be slightly flexible, but they will crisp even more as they cool.
- Allow to cool slightly and test the texture. If they aren't quite crisp enough, return to the oven for 2-3 minutes.
- Once they are mostly cool, remove from the pan and enjoy with your fresh salsa! Keep leftovers of salsa in the fridge and eat quickly, after about 24 hours the fruit will breakdown and get soupy. Keep leftover chips in a sealed ziplock bag.
Notes
Actual nutrition info may vary based on exact ingredients used. Find complete info on MyFitnessPal as FG8 Strawberry Salsa & Baked Cinnamon Chips.
Nutrition Information
Serving size: 8 chips & ½ cup salsa {recipe makes 4 servings} Calories: 200 Fiber: 6.3g Protein: 3.8g
1. Wholesome Organic Coconut Sugar: This is what I reach for when I need a granulated sweetener. It isn’t as sweet as refined white sugar, but is so much better for you and I love the flavor. This organic brand is awesome and you can get a big bag on Amazon for around $5.
2. Nutiva Unrefined Coconut Oil: I did a lot of research on coconut oil and this Nutiva brand is a good balance between quality and price. I’ve been very happy with the quality and the flavor, but the it isn’t outrageously expensive. I buy the big tubs and they last me 4-6 months, even though I use them often.
3. Cast Iron Tortilla Press: Once you start making your own tortillas, you’ll never want to go back to store bought! I don’t like storing many extra kitchen gadgets, but I LOVE my tortilla press. Definitely worth the cabinet space! I have this brand and it has been going strong for almost 2 years.
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Love the recipes that I have seen so far..
Thanks Judy!! I’m so happy to hear that! 🙂
My question to you is why the use of the coconut oil? Curious as to the benefits!
Hi Lene! I tend to choose extra virgin olive oil or unrefined coconut oil, because they are less processed oils. Coconut oil specifically contains healthy fats called Medium Chain Triglycerides (MCT) that studies have shown can have positive health effects. You can read more in these articles. 🙂
http://authoritynutrition.com/top-10-evidence-based-health-benefits-of-coconut-oil/
http://www.medicalnewstoday.com/articles/282857.php
can you use something else instead of coconut as I really don’t like coconut and just the smallest amount in something I can taste an it puts me off. Thanks x
Hi Jenny! For this recipe, you just need an oil on the tortillas to get the cinnamon to stick and the chips to crisp up. It will work just as well with your favorite oil or cooking spray. 🙂
Tiffany… I loved this recipe so much that I got my little chefs to try it. We used pita bread vs. tortillas and it was great. Thanks for the inspiration! http://www.stepstoolchef.com/strawberry-salsa-with-cinnamon-pita-chips/
I love hearing that Toria! So glad your little chef enjoyed it!:)