Nutrition Facts
Nutrition Facts
Calories | 66 | |
---|---|---|
Total Fat | 1.5 g | |
Saturated Fat | 0.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.5 g | |
Monounsaturated Fat | 1.0 g | |
Cholesterol | 0 mg | |
Sodium | 60 mg | |
Total Carbohydrate | 13 g | |
Dietary Fiber | 2 g | |
Sugars | 5 g | |
Added Sugars | 0 g | |
Protein | 1 g |
Dietary Exchanges
1/2 starch, 1/2 fruit
Ingredients
-
Cooking spray -
2 teaspoons olive oil -
12 drops cinnamon-flavored liquid stevia sweetener -
½ packet stevia sweetener or ¼ teaspoon stevia sweetener -
1/2 teaspoon ground cinnamon -
1/8 teaspoon salt -
8 6-inch corn tortillas, each cut into 6 wedges -
1 medium orange, peeled and diced -
½ cup diced mango (from ½ of a medium mango) -
1 medium kiwifruit, peeled and diced -
¼ cup pineapple tidbits, canned in their own juice, drained -
¼ cup diced strawberries (about 2 large) -
1 tablespoon chopped cilantro -
1 teaspoon grated lime zest -
2 squeezes tropical punch-flavored stevia water enhancer
Directions
-
Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray. -
In a small bowl, stir together the oil, liquid stevia sweetener, stevia sweetener, cinnamon, and salt. -
Place half of the tortilla wedges in a medium bowl. Drizzle half of the oil mixture over the wedges. Repeat with the remaining tortilla wedges and oil mixture. Using a spoon or clean hands, toss the wedges with the oil mixture. -
Arrange the wedges in a single layer on the baking sheet. Bake for 5 to 7 minutes. -
Remove the baking sheet from the oven. Turn over the wedges. Bake for 5 to 7 minutes, or until the wedges are golden brown and crisp. Let cool for 10 minutes. -
Meanwhile, in a small bowl, stir together the orange, mango, kiwifruit, pineapple, strawberries, cilantro, lime zest, and stevia water enhancer. Serve with the tortilla chips.
Cooking Tip: Store the salsa covered in the refrigerator for up to four days. Store the chips in an airtight container for up to four days.