Citrus Salsa with Baked Chips

This fiery tomato-and citrus salsa is ideal for wintertime snacking.
SERVINGS: 8 (1/4 cup salsa and 4 chips) servings
CARB GRAMS PER SERVING: 10 Rated Not yet rated
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Nutrition Facts Per Serving:
Servings: 8 (1/4 cup salsa and 4 chips) servings
Calories 44
Total Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 80
Carbohydrate (g) 10
Fiber (g) 2
Protein (g) 1
Diabetic Exchanges
Starch (d.e.) .5
4 corn tortillas
Nonstick cooking spray
1/2 cup chopped grapefruit segments*
1/2 cup chopped orange segments*
1/2 cup chopped tomato
1/2 cup chopped cucumber
2 tablespoons chopped green onion
2 tablespoons snipped fresh cilantro
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

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.