Baked Pita Chips and Fruit Salsa
Laura likes to raz me about my affection for corn chips. And you know what? I don’t care – I love corn chips and I don’t care who knows it. As addictions go, they’re low on the guilt scale. Still, I’ve had it in my mind to come up with a healthier version of my favourite snack for ages. And when I started noticing all the fresh local produce that’s been starting to show up at the grocery store I decided on adding a little fruit salsa to my plans.
These pita chips are sweet and spicy, have a good crunch from being baked and are firm enough to scoop up the sweet and tart salsa I whipped up. I probably un-do some of the health bonus by consuming an entire bowl of these, though, huh? Oh, well…
- 2 or 3 pita breads
- 3 Tbsp butter, melted
- 4 Tbsp brown sugar
- 2 Tbsp cinnamon
- 4 or 5 strawberries
- 1/2 English cucumber
- handful of fresh cilantro leaves
- 2 Tbsp lime juice
- salt and pepper
Preheat the oven to 375 degrees.
Cut your pita breads into triangles.
If you're using pita pockets, gently separate the layers of pita.
Spread out the pieces on a baking sheet (or two).
In a small bowl, mix together the sugar and cinnamon.
Brush melted butter over the pita triangles then sprinkle the sugar and spice mixture over top of each.
Bake for 10 minutes, keeping an eye on them towards the end.
Trim your strawberries then cut them into pretty small dice.
Toss them in a bowl.
Chop up your washed cilantro and add that to the berries.
Add the lime juice and salt and pepper.
Now peel your cucumber and dice
Toss everything together and check it for seasoning.
If your family like heat you could add a bit of jalapeno.
You might also like
I’ve spent the better part of the last few months living off this dish. Not only did Winter have me house bound but the writing of our second book kept
Our BBQ has been our good friend lately. It’s been far too hot to turn on the oven or cook anything on the stovetop, so we’ve been firing up the