Cinnamon Sweet Tortilla Chips with Fruit Salsa

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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.

Nutrition Facts

Cinnamon Sweet Tortilla Chips with Fruit Salsa

CaloriesCalories

66 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

2g Per Serving
×
Calories 66
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 60 mg
Total Carbohydrate 13 g
Dietary Fiber 2 g
Sugars 5 g
Added Sugars 0 g
Protein 1 g

Dietary Exchanges
1/2 starch, 1/2 fruit

Ingredients

Servings  8   Serving Size   6 tortilla chips and ¼ cup salsa

  • Cooking spray
  • 2 tablespoons olive oil
  • 12 drops cinnamon-flavored liquid stevia sweetener
  • ½ packet stevia sweetener packet (organic or natural) or ¼ teaspoon stevia sweetner (organic or natural)
  • 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

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400°F. Lightly spray a large baking sheet with cooking spray.
  2. In a small bowl, stir together the oil, cinnamon-flavored liquid stevia sweetener, stevia sweetener, cinnamon, and salt. 
  3. 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. 
  4. Arrange the wedges in a single layer on the baking sheet. Bake for 5 to 7 minutes.  Using a spoon or clean hands, toss the wedges with the oil mixture. 
  5. 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. 
  6. Meanwhile, in a small bowl, stir together the orange, mango, kiwifruit, pineapple, strawberries, cilantro, lime zest, and tropical punch-flavored 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.

 

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

Nutrition Facts

Cinnamon Sweet Tortilla Chips with Fruit Salsa

CaloriesCalories

66 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

2g Per Serving
×
Calories 66
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 60 mg
Total Carbohydrate 13 g
Dietary Fiber 2 g
Sugars 5 g
Added Sugars 0 g
Protein 1 g

Dietary Exchanges
1/2 starch, 1/2 fruit

Ingredients

Servings  8   Serving Size   6 tortilla chips and ¼ cup salsa

  • Cooking spray
  • 2 tablespoons olive oil
  • 12 drops cinnamon-flavored liquid stevia sweetener
  • ½ packet stevia sweetener packet (organic or natural) or ¼ teaspoon stevia sweetner (organic or natural)
  • 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

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400°F. Lightly spray a large baking sheet with cooking spray.
  2. In a small bowl, stir together the oil, cinnamon-flavored liquid stevia sweetener, stevia sweetener, cinnamon, and salt. 
  3. 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. 
  4. Arrange the wedges in a single layer on the baking sheet. Bake for 5 to 7 minutes.  Using a spoon or clean hands, toss the wedges with the oil mixture. 
  5. 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. 
  6. Meanwhile, in a small bowl, stir together the orange, mango, kiwifruit, pineapple, strawberries, cilantro, lime zest, and tropical punch-flavored 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.