Cinnamon sweet tortilla chips with fruit salsa
GEHA | February 13, 2022
- Cooking spray
- 2 teaspoons olive oil
- 12 drops cinnamon-flavored liquid stevia sweetener
- ½ packet stevia sweetener or ¼ teaspoon stevia sweetner
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 6-inch corn tortillas, each cut into 6 wedges
- 1 medium orange, peeled and diced
- ½ cup diced mango (from ½ of a medium mango)
- 1 medium kiwifruit, peeled and diced
- ¼ cup pineapple tidbits, canned in their own juice, drained
- ¼ cup diced strawberries (about 2 large)
- 1 tablespoon chopped cilantro
- 1 teaspoon grated lime zest
- 2 squeezes tropical punch-flavored stevia water enhancer
- 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.
Makes 8 servings. One serving is six tortilla chips and ¼ cup salsa.
Nutritional values per serving:
1.5 g total fat
0.0 g saturated fat
13 g carbohydrate
1 g protein
60 mg sodium
Reprinted on February 1, 2022, courtesy of the American Heart Association. For more, visit recipes.heart.org.