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Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture)
Make the chips in advance, cool completely, and store in an airtight container until ready to serve.

Ingredients

  • 2 teaspoons canola oil
  • 6 (6-inch) whole-wheat flour tortillas
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups finely chopped peeled ripe avocado (about 2)
  • 1 cup finely chopped strawberries
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon minced seeded jalapeño pepper
  • 2 teaspoons fresh lime juice
  • 3/8 teaspoon salt

Nutrition Information

  • calories 138
  • fat 6.7 g
  • satfat 1 g
  • monofat 3.8 g
  • polyfat 0.9 g
  • protein 2.8 g
  • carbohydrate 17.3 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 246 mg
  • calcium 7 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.

  3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.