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Lime Chili Chips & Fruit Salsa


Description

Poppy seed ‘sprinkles’ add an element of healthy fun to this fruit salsa served with extra crunchy chips seasoned with lime, chili and cinnamon.


Ingredients

Scale

For salsa:

  • 1 pint strawberries, trimmed, chopped
  • 1 kiwi fruit, peeled, chopped
  • 1 cup grapes, halved or left whole
  • 1 1/2 cup chopped pineapple
  • 1/2 red bell pepper, chopped
  • 23 tablespoons fresh lime juice – from 1-2 limes
  • Poppy seeds, to taste

For chips:

  • 2 whole wheat pita breads
  • 1 teaspoon unsalted butter, melted
  • 1 teaspoon lime zest – from 1 lime
  • 1/2 teaspoon sugar (optional)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon kosher salt

Instructions

  1. In a serving bowl, combine strawberries, kiwi, grapes, pineapple and bell pepper; mix. Drizzle with lime juice. Toss well. If possible, allow to stand for at least 10 minutes to let flavors meld. Sprinkle with poppy seeds.
  2. Preheat oven to 450°. Spray large baking sheet with non-stick cooking spray. Cut pita breads in half lengthwise, so you have 4 circles. Mix butter and lime zest in a small bowl. Brush smooth sides of pita breads with lime butter and cut each pita into 8 wedges. Place on prepared baking sheet.
  3. In a small bowl, combine sugar, chili powder, cinnamon and salt. Sprinkle over pita wedges. Bake for 4 to 6 minutes or until crisp. Serve with fruit salsa.

Nutrition

  • Serving Size: About 4-5 servings