Name: Citrus Salsa with Baked Chips
Total time: 30 min
Ingredients: 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

Ingredients

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

Directions

Step 1

Preheat oven to 400 degrees 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.

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Step 2

To prepare the salsa: In a small bowl, stir together citrus fruit, tomato, cucumber, green onion, cilantro, crushed red pepper, and salt.

Tips

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 Facts

Serving Size: 1/4 cup salsa and 4 chips

Per Serving:

41 calories; protein 1g; carbohydrates 9g; dietary fiber 2g; sugars 3g; sodium 80mg.

Exchanges:

1/2 starch

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts