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!
- 1 lb fresh strawberries, chopped
- 2 whole kiwi, peeled and chopped
- ½ a lime, juiced
- 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.
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