Makes 2 servings
Chips and salsa make a classic snack food, and in this version, fruit chips and a flavorful mango salsa are a unique twist on the original. This recipe includes instructions to make either baked apple chips or raw dehydrated pineapple chips. Both are equally delicious.
4 red apples or 1 pineapple
2 cups diced mango
½ cup diced red bell pepper
¼ cup diced red onion
¼ cup finely chopped cilantro
¼ cup finely chopped basil
2 tablespoons lime juice
1 garlic clove, minced
½ teaspoon chili powder
½ tablespoon minced ripe jalapeño (optional)
To make baked apple chips, preheat the oven to 200°F. Thinly slice the apples into rounds no more than ¼ inch thick and arrange the slices on two baking trays lined with parchment paper. Bake the apple slices for 2 hours and then remove from the oven. The apple chips will continue to crisp up as they cool.
To make raw pineapple chips, slice a pineapple into rounds no more than ¼ inch thick and arrange on two dehydrator trays. (Remember: use the sweet bottom ²⁄ ³ of the pineapple if you have a sensitive stomach.) Dehydrate at 105°F for approximately 16 hours. The time needed will vary based on how thickly the pineapple is sliced and how humid the environment is.
To make the salsa, combine the mango, red bell pepper, red onion, cilantro, basil, lime juice, garlic clove, and chili powder in a medium bowl and toss to combine. Stir in the jalapeño according to desired spiciness.
Serve the salsa alongside the apple or pineapple chips and enjoy!
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