August Healthy Highlights #3 - Fruit Salsa with Cinnamon Tortilla Chips

Back to School: Afternoon Snack

Fruit Salsa with Cinnamon Tortilla Chips

LISA GRENTZ, MS, RDN, CD/LDN, FAND

When kids come home hungry after school, they want a yummy snack that fills their tummy. Snacks provide fuel for growing bodies and are therefore an important part of a child’s diet. It is best to choose snacks that offer protein, fiber, and/or healthy fat. Here are some easy no-fuss snack ideas:

  • Yogurt with granola and fruit

  • Energy balls

  • Commercial or homemade granola bars (ideally looking for options low in sugar that also offer some protein)

  • Commercial or homemade trail mix

  • Fresh fruit with spinach infused cream cheese dip or peanut butter dip with ground flax and hemp seeds

  • Fruit and cheese

  • Cottage cheese and fruit

  • Apple and nut butter

  • Whole grain toast with nut butter or avocado spread with hemp seeds

  • Veggies or pita bread and hummus

  • Corn chips and guacamole

  • Whole grain cereal and milk

  • Muffin and milk

  • Smoothie

  • Frozen smoothie popsicle

  • Quinoa pudding and graham cracker

  • Chocolate avocado pudding

  • Lightly salted or seasoned popcorn and string cheese 

If you’re looking for a snack idea that is sure to put a smile on your child’s face, try this fresh spin on chips and salsa.

Fruit Salsa with Cinnamon Tortilla Chips (serves 4-5):

Fruit Salsa

1 green apple, diced

½ cup strawberries, diced

¼ cup blueberries

1 kiwifruit, peeled and diced

1 Tbsp. honey

½ tsp. orange zest

Juice from ½ of an orange

Cinnamon Tortilla Chips

3 (8-inch) whole wheat flour tortillas

1 tsp. water

1 Tbsp. sugar

½ tsp. ground cinnamon

Instructions:

  • In a medium bowl, combine apples, strawberries, blueberries, and kiwi, then set aside. In a small bowl, whisk together honey, orange zest, and juice from half the orange. Pour mixture over fruit and toss until fruit is evenly coated. Set salsa aside.

  • Preheat oven to 400 degrees F. 

  • Lightly brush tortillas with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla in to 8 wedges. Place tortilla wedges in a single layer on ungreased baking sheet. Bake for 4-6 minutes or until lightly browned. Allow chips to cool before serving with the salsa.

Store leftover salsa in an airtight container in the fridge for up to 4 days. Store leftover tortilla chips in an airtight container at room temperature for up to 1 week.