Ingredients
For the Salsa:
- 2 cups of pineapple, diced
- 2 kiwis, peeled and diced
- 1/2 cup of red onion, diced
- 1/2 cup of parsley, chopped
- 1 jalapeño, seeds removed and diced
- Juice of 1 lime
For the Cinnamon Tortilla Chips:
- Whole grain tortillas or gluten-free tortillas
- Cinnamon, to sprinkle
- Coconut sugar, to sprinkle
Instructions
For the Salsa:
- In a large bowl, combine the diced pineapple, diced kiwis, diced red onion, chopped parsley, and diced jalapeño.
- Drizzle with the juice of 1 lime, then stir well to combine all the Set the salsa aside to allow the flavors to meld together.
For the Cinnamon Tortilla Chips:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
- Cut the whole grain tortillas into triangle shapes, then arrange them in a single layer on the prepared baking sheet.
- Sprinkle the tortilla triangles with a light dusting of cinnamon and a sprinkle of coconut sugar.
- Bake in the preheated oven until the tortilla triangles are crispy, about 10-15 minutes. Be sure to watch them closely to avoid burning!
Notes
To Serve:
- Allow the baked cinnamon tortilla chips to cool slightly, then serve alongside the prepared pineapple-kiwi salsa.
- Guests can use the chips to scoop up the salsa.