Kids’ Fruit and Veggie "Salsa" with Tortilla Crisps

Use your food processor to blend up this healthy snack in seconds.

Directions:

  1. Preheat oven to 375°.
  2. 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.
  3. 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

Ingredients:

Salsa:

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)

 

Tortilla Crisps:

4 Benita Flour Tortillas

Carlini Cooking Spray

 

Sweet Seasoning:

1 tablespoon Baker's Corner Brown Sugar

½ teaspoon Stonemill Essentials Ground Cinnamon

 

Savory Seasoning:

1 teaspoon Stonemill Essentials Italian Seasoning

½ teaspoon Stonemill Essentials Garlic Powder

Pinch Stonemill Essentials Iodized Salt

Pinch Stonemill Essentials Ground Black Pepper


Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes


Servings:
6