I’ve been craving something fresh and unique, and this fresh fruit salsa popped to mind. I made it a while ago and it was so fun to eat with these cinnamon sugar tortilla chips I made using Siete Foods almond flour tortillas. To me it feels like the perfect by-the-pool-in-the-afternoon snack and I figure there are still a few days left in summer so I’m going to milk that for all it’s worth ????
The salsa itself was super simple to throw together – I used a combination of strawberries, green apple, watermelon, and kiwi minced up and tossed with a couple tablespoons of honey and a tablespoon of fresh lemon juice (for a total of about 2-3 cups minced fruit, heavy on the watermelon. The salsa itself was super simple to throw together – I used a combination of strawberries, green apple, watermelon, and kiwi minced up and tossed with a couple tablespoons of honey and a tablespoon of fresh lemon juice (for a total of about 2-3 cups minced fruit, heavy on the watermelon.
Fun fact: kiwi has more vitamin C per serving than oranges! Vitamin C is way underrated as an antioxidant, and it’s one of the first vitamins we use up when we’re stressed out. It’s necessary for supporting a healthy immune system and a 2015 study showed that vitamin C does play an important role in reducing stress – something we all need right now!
The chips were the real star of the show, though – and so simple to make!
Crispy Cinnamon Tortilla Chips
1 pack of Siete Foods almond flour tortillas
2 Tbsp melted coconut oil
2 Tbsp coconut sugar
2 tsp cinnamon
Preheat the oven to 350º. Line 1-2 large baking sheets with parchment paper and set aside.
Brush both sides of all tortillas with coconut oil. Combine the cinnamon and sugar and in a small bowl and mix, then sprinkle the cinnamon-sugar mixture evenly over one side of the tortillas.
Stack the tortillas back up and cut the stack in half, then in half again crosswise, then cut each section into 2 so each tortilla is cut into 8 chips.
Spread the chips in a single layer on the baking sheets.
Bake the chips 15-20 minutes, until they are crisp and lightly browned. Set the chips aside to cool and enjoy with a lightly sweetened coconut yogurt, chocolate dessert hummus, or fresh fruit salsa!