Fruit Salsa with Cinnamon Stevia Chips

We went to my brother in law & sister in law's house to watch the Super Bowl this year, where we ate from a nacho bar that they put together. It was a fun idea that everyone loved! They too are foodies & really enjoy cooking & trying new foods. Summertime at the cottage is full of some good eats!

For their nacho bar they shopped at a Mexican grocer & bought authentically seasoned & cooked shredded beef & pork with toppings like fresh guacamole, tomatoes & lettuce. It was simple & delicious. I wasn't quite sure what to bring, & then it hit me that we might want a little sweet to go with our savory.

I've been making fruit salsa for years from a recipe that I found in the classic cookbook from Better Homes & Gardens. I didn't stray too much from the original recipe, other then making half of the chips with Stevia instead of sugar, swapped the butter for coconut oil & I added whatever fruit we had in the fridge.

Recipe:

Serves 12 (8 chips & 1/2 cup salsa)

Salsa-

• 1 cup Strawberries, finely chopped
• 1 medium Orange, peeled & finely chopped
• 2 Kiwi, peeled & finely chopped
• 1/2 cup Raspberries, finely chopped
• 1/2 cup Blueberries, finely chopped
• 1/4 cup Yellow Bell Pepper, finely chopped
• 1 tablespoon Lemon Juice

Cinnamon Chips-

• 12 Flour Tortillas 
• 3 tablespoons Coconut Oil
• Cinnamon
• Stevia in the Raw

Directions:

• Combine all ingredients for salsa. Cover & refrigerate for 6-24 hours. 
• Preheat oven to 350 & melt coconut oil in a bowl.
• Brush coconut oil on each tortilla & cut into 8 wedges.
• Place wedges on baking sheet in a single layer & sprinkle with cinnamon & stevia.
• Bake for 10 minutes & repeat with remaining wedges. 
• Store in an airtight container for up to 4 days or freeze for up to 3 weeks.
• Enjoy chips with salsa!

This is a tasty & healthy snack that everyone enjoys. The recipe make a lot of salsa, but I just added the rest into my smoothies once we ran out of chips!