Strawberry Salsa with Cinnamon Pita Chips is super easy and super delicious. This healthy snack makes for the perfect mid-day treat or lunch box favorite.I found this recipe created by a fellow Super Healthy Kids contributor and had to try it. Let me warn you now… you will LOVE this recipe. Here are my three reason why I loved it:
1) The Salsa and Pita Chips used only 3 ingredients each – making it easy to shop for and easy to make.
2) It uses healthy and fresh ingredients that was so delicious it was devoured in minutes.
3) The recipe is toddler friendly. My two-year old Step Stool Chef in training was able to join in on the fun!
DID YOU KNOW that strawberries are technically not berries but bananas are. Yes! Google it… it’s true.
Berry or not… Strawberries are still a family favorite in my home. Washing and prepping fruits and vegetables are great ways to get your toddlers involved in the kitchen. My littlest chef loved picking off the leaves and sneaking in a few bites as well.
To start, I gave the Step Stool Chef a pizza cutter to cut the pita bread into 1/8th triangle shapes. I thought I could give my little Step Stool Chef-in-training a cookie cutter to make fun pita bread shapes but it didn’t work as well as I thought it would.
Place the seasoned pita triangles in a pre-heated oven at 350 degrees for 5 minutes. It gets crispy very quickly! Plus the kids were getting anxious with the smell of warm cinnamon coming from the oven.
The sweet and sour flavors of the Strawberry Salsa with the crispy, light texture of the Cinnamon Pita Chips was a huge hit! My littlest chef couldn’t wait to eat her masterpiece and kept asking for more. Plus the dynamic duo showed such great teamwork…. I gave myself a silent pat on the back while watching these two at work.
- 1 lb fresh strawberries, chopped
- 2 whole kiwi, peeled and chopped
- ½ a lime, juiced
- Two whole pita bread rounds
- 1 tablespoon of Coconut Oil
- Ground Cinnamon to taste
- Preheat the oven to 350 degrees F.
- Wash and chop the fruit for the salsa, mix it together in a bowl, and add the lime juice. Cover the bowl and set aside.
- Cut the pita bread into 8 triangles using a pizza cutter.
- Brush coconut oil and sprinkle with cinnamon on both sides of the pita triangles.
- Arrange the triangles in a single layer on a cooking rack or cookie sheet lined with foil.
- Bake in the preheated oven for 5-7 minutes. If you place them on a cookie sheet, flip them over half way through. We used a rack and both sides got crispy enough without flipping.
- Allow crisps to cool for 2 minutes. Serve and enjoy!
- You can try adding honey to salsa and sugar to the cinnamon pita for a little extra sweetness. We tried it both ways and found it sweet enough without it.
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