Strawberry Mango Salsa with Baked Pita Chips
25 min
Snack
Appetizer
Servings
Total
25 minPrep
15 minCook
10 minSwap out
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
Pita chips
-
1 Tbsp (14 g)margarine
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3pita breads
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2 tsp (9 g)brown sugar
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½ tspground cinnamon
Salsa
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¾ cup (114 g)fresh strawberries, chopped
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⅔ cupmango, chopped
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2 Tbspred onion, diced
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1 Tbsp (2 g)fresh basil, thinly sliced
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2 Tbsp (30 mL)fresh lime juice
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½fresh jalapeño, minced
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Directions
- Preheat oven to 400°F (210°C).
- Spread margarine evenly onto the pita rounds, then cut each pita into eight equally-sized wedges.
- In a small bowl, stir together the sugar and cinnamon until combined. Sprinkle onto the pita wedges and bake on a parchment-lined baking tray on the middle rack of the oven for 7 - 10 minutes, until crisped to your liking.
- To a medium bowl, add all of the salsa ingredients and mix to combine.
- Serve the salsa with the pita chips and enjoy!
Storage
- Store the salsa in an airtight container in the fridge for up to 1 day.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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