Kids’ Fruit and Veggie "Salsa" with Tortilla Crisps
Use your food processor to blend up this healthy snack in seconds.
- Preheat oven to 375°.
- Trim and chop produce into similar-sized pieces. Place in food processor and pulse just until a chunky salsa forms, do not over blend. If desired, sweeten with honey and season with salt.
- For tortilla crisps: Cut tortillas into 10 wedges each. Place on a baking sheet, coat with nonstick cooking spray and sprinkle with a sweet or savory seasoning combination. Bake for 12-15 minutes.
TIP: Short on time? Serve salsa with whole grain crackers, graham crackers or tortilla chips instead of making your own.
Recipe courtesy of Chef Kates,
ALDI Test Kitchen
2 cups of fresh produce; try one of the following combinations:
- Combination #1:
strawberry, cucumber and carrot
- Combination #2:
tomato, cucumber, carrot and zucchini
- Combination #3:
strawberry, orange and blueberry
1 tablespoon Berryhill Honey (optional)
Pinch Stonemill Essentials Iodized Salt (optional)
4 Benita Flour Tortillas
Carlini Cooking Spray
1 tablespoon Baker's Corner Brown Sugar
½ teaspoon Stonemill Essentials Ground Cinnamon
1 teaspoon Stonemill Essentials Italian Seasoning
½ teaspoon Stonemill Essentials Garlic Powder
Pinch Stonemill Essentials Iodized Salt
Pinch Stonemill Essentials Ground Black Pepper