Recipe: Cinnamon tortilla chips with strawberry-avocado salsa
CHIP AND DIP: Pair strawberry avocado salsa with crisped whole-wheat cinnamon tortilla chips. Click here for the recipe. (Rick Loomis / Los Angeles Times / January 14, 2014)
Total time: 40 minutes
Servings: 4 to 6
Note: If possible, use handmade whole-wheat tortillas.
1/4 cup plus 1 tablespoon walnut oil, divided
Juice of 5 limes, divided
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground white pepper
Pinch sea salt
6 whole-wheat tortillas
1 pint of strawberries, diced, about 2 cups
1 teaspoon sugar
Grated zest of 1 lime
1 jalapeño, seeded and minced, or to taste
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh cilantro
1 large ripe avocado, diced (about 1 cup)
1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, combine one-fourth cup walnut oil, the juice of two limes, vanilla, cinnamon, white pepper and sea salt.
2. Brush the cinnamon mixture onto both sides of each tortilla, then cut the tortillas into quarters. Spread the coated tortilla quarters over the baking sheets, making sure not to overlap. Bake until crisp, 15 to 20 minutes.
3. Meanwhile, in a medium bowl, combine the diced strawberries, sugar, lime zest, the juice of three limes, minced jalapeño, 1 tablespoon walnut oil, mint and cilantro. Add the diced avocado and gently mix together. Serve the salsa with the chips.
Each of 6 servings: 243 calories; 4 grams protein; 30 grams carbohydrates; 5 grams fiber; 16 grams fat; 2 grams saturated fat; 0 mg. cholesterol; 197 mg. sodium.