Salty and sweet, hands down the ultimate snack flavor combo. Chocolate covered pretzels and caramel corn, yummy but also loaded with sugar and fat. It can be hard finding a salty-sweet snack that doesn’t take over in the calorie department. At only 167 calories per serving and strawberry season beginning this Strawberry Salsa with Toaster Oven Cinnamon Chips recipe is a budget and waist friendly way to indulge any salty-sweet craving.
Jicama gives a nice crunch and boost of fiber to the salsa. It has the bite of an apple but is subtly sweet and juicy like fresh coconut. What’s that, you don’t have jicama just hanging out on your counter? If that’s the case substitute a peeled apple. Make sure to add it right before serving so it doesn’t brown.
This salsa recipe is heat free (no jalapeno) so it’s kid friendly too. If you did want to spice things up, throw in 1/2 teaspoon of finely chopped seeded jalapeno.
When it comes to chips, the best kind of tortilla is a fresh home made one. Though some days, let’s be honest, most days convenience rules. Be careful though when selecting your corn tortillas. Look for packages with only the same 3 ingredients as homemade: corn, water and lime. Or just corn and water. That’s it, nothing extra needed. It seems the more recognizable the brand name the longer and less clear things get.
The next time a salty-sweet snack attack hits, resist that bag of Chicago Style popcorn and make some Strawberry Salsa with Toaster Oven Cinnamon Chips instead.
Cinnamon Baked Tortilla Chips:
- 2 corn tortillas, (8-inch size)
- 1/2 teaspoon melted coconut oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coconut sugar, (or your sugar of choice)
- 1/8 teaspoon finely ground sea salt, (optional)
- 1/2 cup finely chopped strawberries, (about 8 ounces)
- 1/2 teaspoon honey, (adjust depending on sweetness of strawberries)
- 1/4 teaspoon freshly grated lime peel
- Juice of half a lime, (about 1 tablespoon)
- 1/3 cup finely chopped mango
- 1/3 cup finely chopped jicama
- Preheat toaster oven to 425 F. In a small bowl, combine cinnamon, coconut sugar and salt.
- Stack tortillas on top of each other and slice into eight triangles. Separate tortilla pieces onto your cookie sheet and lightly coat each side with oil. Sprinkle cinnamon, sugar, salt mixture over the tortillas. Bake chips at 425 F for 6 to 7 minutes until crisp. (7 minutes was our magic number but you might want to start checking at 6 minutes if your toaster oven runs hot)
- While the chips are baking, combine 2 tablespoons of the finely chopped strawberries, honey, grated lime peel and lime juice in a small bowl. Using a fork or the bottom of a glass, smash ingredients together into an almost smooth sauce. Stir remaining strawberries, mango and jicama into the sauce. Refrigerate salsa if not eating immediately.
- Serve strawberry salsa with warm cinnamon tortilla chips.
Nutrition Information:Yield: 2 Serving Size: 8 Chips and 1/2 Cup Salsa
Amount Per Serving: Calories: 120Total Fat: 2.1gSaturated Fat: 1.1gSodium: 158.7mgCarbohydrates: 25.3gFiber: 4.7gSugar: 10.2gProtein: 2.2g