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Citrus Salsa with Baked Chips
Diabetic Living Magazine
“This fiery tomato-and citrus salsa is ideal for wintertime snacking.”
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
1Preheat 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.
2To 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.