Name: Pita Chips with Blueberry-Orange Salsa
Prep time: 25 min
Total time: 45 min
Ingredients: 3 whole wheat pita bread rounds; 4 navel oranges, peeled, sectioned, and finely chopped; 4 whole pitted dates, chopped (3 tablespoons); ½ cup fresh blueberries; 1 teaspoon lemon zest; 1 teaspoon pure maple syrup; 1 dash ground cardamom; 3 tablespoons unsalted pistachio nuts, roasted and chopped

Prep-time: 25 minutes / Ready In: 45 minutes
Makes 24 chips + 1½ cups salsa
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This fruity salsa is made with fresh blueberries, navel oranges, and a hint of maple syrup. It’s a perfect snack or party starter with crunchy homemade pita chips.

By Nancy Macklin, RDN, Sep 5, 2019

Ingredients

3 whole wheat pita bread rounds
4 navel oranges, peeled, sectioned, and finely chopped
4 whole pitted dates, chopped (3 tablespoons)
½ cup fresh blueberries
1 teaspoon lemon zest
1 teaspoon pure maple syrup
1 dash ground cardamom
3 tablespoons unsalted pistachio nuts, roasted and chopped

Instructions

Preheat oven to 400°F. Cut each pita bread into eight wedges. Place wedges in a single layer on a baking sheet. Bake 8 to 10 minutes or until crisp and lightly browned. Cool on a wire rack.
Meanwhile, in a small bowl stir together the next six ingredients (through cardamom). Serve salsa with pita chips. Top with pistachios.

tags:

blueberries

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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