Mango Salsa and Chips

Mango Salsa and Chips

I find this to be a great snack! Since we are all trying to be a little more cautious about our calories and the things we eat this is definitely friendly to the body.

Homemade Chips

       4 whole grain or sprouted grain tortillas (I like Ezekiel brand)

       Olive oil cooking spray

       ½ teaspoon ground cumin

Salsa

       1 medium red onion, diced

       1 Mango, peeled, pitted, diced

       1 jalapeno, diced fine (remove seeds and ribs if you’d like less heat)

       1 small cucumber, peeled, seeded and diced

       ½ large red bell pepper, seeded and diced

       ¼ cup chopped fresh cilantro

       1 tablespoon extra virgin olive oil

       Juice of one lime

       ½ teaspoon ground cumin

       Salt and pepper to taste

Directions

.   Preheat oven to 400°.

.   Using a pizza cutter or sharp knife, cut each tortilla into 8 chip-shaped triangles. Place tortilla pieces in one layer on a baking sheet. You may have to use two baking sheets or work in batches.

.   Spray the tops of the tortilla pieces with cooking spray and then sprinkle with cumin. Bake for 7-10 minutes or until chips are crunchy and browned.

.   For the salsa, combine mango, onion, jalapeno, cucumber, bell pepper and cilantro in a large bowl and stir.

.   In a smaller bowl, whisk together the olive oil, lime juice, cumin, salt and pepper. Pour dressing over salsa and stir to coat.

.   Let rest in fridge for at least an hour for the flavors to blend. Serve with chips.