Lime Chili Chips & Fruit Salsa

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



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


  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.