Fresh produce is always abundant in the summer! : ) Whether you grow your own veggies or get them fresh from the market this recipe is easy to make and tastes great on almost everything. It also makes a great appetizer for parties! I always crave the crunch of tortilla chips but wanted a healthier option, so I baked my own chips using a multigrain wrap. This is also a great way to control your calorie intake and keep it a low calorie snack (we all know how addicting eating chips out of the bag can be).
Chop tomatoes, onion, jalapeno, and cilantro and mix in a medium bowl. Squeeze half a lime over the salsa while mixing to maintain freshness. Add a sprinkle of salt and pepper to taste and mix well.
Now for the baked chips! I used an 100 calorie multigrain wrap. These wraps are my favorite since they are thicker than most others which makes great chips : )
Preheat the oven to 375 F.
Spray a shallow pan with non-stick spray
(I used olive oil spray).
Cut the wrap into chip shaped pieces
and place in a single layer onto the pan.
Bake for 6-7 minutes and flip the chips halfway through to ensure they bake evenly.
Be sure to watch closely after 5 minutes so the chips do not burn! : )