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Healthier Version of Chips and Salsa

Recipe by the American Heart Association

Chips and Salsa are a Mexican treat that can really run up the amount of calories and sodium in your meal. Sodium intake is a major risk factor for heart disease and stroke. At a typical Mexican restaurant, just 8 tortilla chips can have up to 120 mgs of salt. For a healthy alternative try this tortilla chips and fruit salsa recipe from the American Heart Association.

Ingredients

  • Cooking spray
  • 2 tablespoons olive oil
  • 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 of canned pineapple
  • ¼ cup diced strawberries
  • 1 tablespoon chopped cilantro
  • 1 teaspoon grated lime zest

Instructions

  • Preheat oven to 400°F and spray a baking sheet with the cooking spray.
  • Stir together the oil, cinnamon and salt.
  • Place the tortilla wedges in a bowl and pour in the oil mixture. Stir to spread the mixture on the tortilla wedges.
  • 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.
  • Serve with the tortilla chips. This recipe serves 8.

 

 

 

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