Citrus Salsa with Baked Chips

Citrus Salsa with Baked Chips

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From: Diabetic Living Magazine

This fiery tomato-and citrus salsa is ideal for wintertime snacking.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 corn tortillas
  • Nonstick cooking spray
  • 1 cup chopped citrus fruit segments (grapefruit, oranges, clementines, blood oranges, cara cara oranges, kumquats, and/or tangerines)
  • ½ cup chopped tomato
  • ½ cup chopped cucumber
  • 2 tablespoons chopped green onion
  • 2 tablespoons snipped fresh cilantro
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. Preheat oven to 400°F. To prepare the chips: Lightly coat one side of each tortilla with nonstick cooking spray. Cut each tortilla into eight wedges. Arrange on baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until lightly browned and crisp. Cool.
  2. To prepare the salsa: In a small bowl, stir together citrus fruit, tomato, cucumber, green onion, cilantro, crushed red pepper, and salt.
  • To make ahead: Prepare chips as directed in Step 1. Place chips in an airtight container; cover and store at room temperature for up to 3 days. Prepare salsa as directed in Step 2. Spoon salsa into an airtight container; cover and store in the refrigerator for up to 4 hours.

Nutrition information

  • Serving size: ¼ cup salsa and 4 chips
  • Per serving: 41 calories; 0 g fat(0 g sat); 2 g fiber; 9 g carbohydrates; 1 g protein; 0 mg cholesterol; 3 g sugars; 80 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch

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