Citrus Salsa with Baked Chips
Recipe from Diabetic Living

This fiery tomato and citrus salsa recipe is ideal for snacks or for an appetizer at parties.


Citrus Salsa with Baked Chips

by 1  person


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Ingredients
  • corn tortillas
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    Nonstick cooking spray
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  • 1/2 cup
    chopped grapefruit segments*
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  • 1/2 cup
    chopped orange segments*
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  • 1/2 cup
    chopped tomato
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  • 1/2 cup
    chopped cucumber
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  • 2 tablespoons
    chopped green onion
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  • 2 tablespoons
    snipped fresh cilantro
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  • 1/4 teaspoon
    crushed red pepper
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  • 1/4 teaspoon
    salt
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Directions
1.
Preheat oven to 400 degrees F. For chips: Lightly coat one side of each tortilla with nonstick cooking spray. Cut each tortilla into eight wedges. Arrange on an ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned and crisp. Cool.
2.
For salsa: In a small bowl, stir together grapefruit, orange, tomato, cucumber, green onion, cilantro, crushed red pepper, and salt. Makes 8 (1/4 cup salsa and 4 chips) servings

Make-Ahead Directions
Prepare chips as directed in Step 1. Place chips in an airtight container; cover and store at room temperature for up to 3 days. Prepare salsa as directed in Step 2. Spoon salsa into an airtight container; cover and store in the refrigerator for up to 4 hours.

Test Kitchen Tip
Other varieties of citrus fruits (such as clementines, blood oranges, cara cara oranges, kumquats, and/or tangerines) can be substituted for the grapefruit and/or oranges.

Nutrition information
Per serving: Calories 44, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 10 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch .5. Percent Daily Values are based on a 2,000 calorie diet
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