Healthy Fruit Salsa Dip
A bright, fresh fruit salsa served with sweet cinnamon chips for an easy, crowd-pleasing snack.
Servings: 8 servings
Ingredients
- 2 Granny Smith apples cored, peeled, diced
- 1 pint strawberries hulled, diced
- 2 kiwis peeled, diced
- 1 orange juice of one small orange
- 1 tablespoon brown sugar
- 2 tablespoons jelly use sugar-free apricot, strawberry, or apple jelly if desired
- 4-6 tortillas low carb tortillas work great
- 1/2 cup granulated sugar or monk fruit
- 2 tablespoons ground cinnamon
- 1/2 cup melted butter or cooking spray or use butter-flavored cooking spray
Instructions
- Prepare the fruit by dicing the Granny Smith apples, hulled strawberries, and peeled kiwis; place them in a medium mixing bowl.
- Add the juice of one small orange, 1 tablespoon brown sugar, and 2 tablespoons jelly to the bowl; gently fold to combine.
- Let the fruit salsa rest for about 30 minutes to allow the flavors and juices to blend before serving.
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment or lightly grease them.
- In a small bowl whisk together 1/2 cup granulated sugar (or monk fruit) and 2 tablespoons ground cinnamon; set aside.
- Brush both sides of each tortilla with melted butter or spray with butter-flavored cooking spray.
- Sprinkle both sides of the tortillas with the cinnamon-sugar mixture, then cut each tortilla into 8 wedges.
- Arrange the tortilla wedges in a single layer on the prepared baking sheets, leaving space between pieces.
- Bake at 375°F (190°C) for 8–10 minutes, or until the chips are crisp and lightly browned; let cool before serving with the fruit salsa.
Equipment
- hand chopper or paring knife
- large mixing bowl
- Measuring spoons
- rubber spatula
- Baking Sheets
- pastry brush
- Knife and cutting board
Notes
- For a low-carb version, use a brown sugar substitute and sugar-free jelly.
- Low-carb tortillas work well for the cinnamon chips.
- Letting the salsa sit 30 minutes improves flavor melding.