Crispy Cinnamon Tortilla Chips with Fresh Fruit Salsa
Fruit… salsa?
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.
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!
Strawberries are also high in Vitamin C, and have also been shown protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and even guard against cancer.
I made my fruit salsa heavy on the watermelon – and for good reason! Watermelon has a high water content (more than 90%!), so it can help keep you hydrated. It’s also full of antioxidants, and high in potassium.
The chips were the real star of the show, though – and so simple to make! I made them using Siete Foods almond flour tortillas, but you could use any brand. They’re quick and easy to make, they stay fresh for a couple days and they’re a healthy nibble when you need one!
CRISPY CINNAMON TORTILLA CHIPS
Ingredients
1 pack of Siete Foods almond flour tortillas
2 Tbsp melted coconut oil
2 Tbsp coconut sugar
2 tsp cinnamon
Instructions
- 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!
