Cinnamon Sweet Tortilla Chips with Fruit Salsa

The tropical flavor of the fruit salsa teams well with the crunchy texture of cinnamon sweetened tortilla chips.

The tropical flavor of the fruit salsa teams well with the crunchy texture of cinnamon sweetened tortilla chips.

Ingredients

Tip: Click on step to mark as complete.

Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.
In a small bowl, stir together the oil, liquid stevia sweetener, stevia sweetener, cinnamon, and salt.
Place half of the tortilla wedges in a medium bowl. Drizzle half of the oil mixture over the wedges. Repeat with the remaining tortilla wedges and oil mixture. Using a spoon or clean hands, toss the wedges with the oil mixture.
Arrange the wedges in a single layer on the baking sheet. Bake for 5 to 7 minutes.
Remove the baking sheet from the oven. Turn over the wedges. Bake for 5 to 7 minutes, or until the wedges are golden brown and crisp. Let cool for 10 minutes.
Meanwhile, in a small bowl, stir together the orange, mango, kiwifruit, pineapple, strawberries, cilantro, lime zest, and stevia water enhancer. Serve with the tortilla chips.

Cooking Tip: Store the salsa covered in the refrigerator for up to four days. Store the chips in an airtight container for up to four days.

Cinnamon Sweet Tortilla Chips with Fruit Salsa

Calories

66 Per Serving

Protein

1g Per Serving

Fiber

2g Per Serving

Dietary Exchanges
1/2 starch, 1/2 fruit

Tip: Click on step to mark as complete.

Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.
In a small bowl, stir together the oil, liquid stevia sweetener, stevia sweetener, cinnamon, and salt.
Place half of the tortilla wedges in a medium bowl. Drizzle half of the oil mixture over the wedges. Repeat with the remaining tortilla wedges and oil mixture. Using a spoon or clean hands, toss the wedges with the oil mixture.
Arrange the wedges in a single layer on the baking sheet. Bake for 5 to 7 minutes.
Remove the baking sheet from the oven. Turn over the wedges. Bake for 5 to 7 minutes, or until the wedges are golden brown and crisp. Let cool for 10 minutes.
Meanwhile, in a small bowl, stir together the orange, mango, kiwifruit, pineapple, strawberries, cilantro, lime zest, and stevia water enhancer. Serve with the tortilla chips.

Cooking Tip: Store the salsa covered in the refrigerator for up to four days. Store the chips in an airtight container for up to four days.