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 

Servings: 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.