


Pineapple Salsa with Spiced Tortilla Chips
Enjoy a delightful balance of sugar and spice in this salsa. The chips provide a satisfying crunch.
For the Salsa
- Chopped pineapple 2 cups
- Jalapeño chilies, seeded and finely chopped 2
- Finely chopped cilantro ¼ cup
- Salt ½ teaspoon
- Juice of 1 lime
- Olive oil 1 tablespoon
For the Tortilla Chips
- Corn tortillas 12 (6-inch)
- Vegetable oil 1 tablespoon
- Ground cumin 1 teaspoon
- Gluten-, onion-, and garlic-free chili powder 1 teaspoon
- Salt 1 teaspoon
For the Salsa
-
In a medium bowl, stir all of the ingredients together until well combined. Before serving, let sit at room temperature for 15 to 20 minutes, allowing the flavors to blend.
For the Tortilla Chips
- Preheat the oven to 350°F.
-
Cut each tortilla into 8 wedges. Brush the wedges on both sides with the oil and arrange them in a single layer on a large baking sheet.
- In a small dish, combine the cumin, chili powder, and salt. Sprinkle this spice mixture onto the chips, distributing evenly.
- Bake the chips for about 7 minutes. Turn the pan around and bake an additional 7 to 8 minutes until the chips are golden brown and crisp. Serve immediately or cool to room temperature. Cooled chips may be stored in a sealed container on the countertop for up to 3 days.
Pineapple Salsa (½ cup)
Tortilla Chips


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