Pineapple Salsa and Baked Tortilla Chips

What is more perfect for a Fourth of July celebration than a BBQ? It is the perfect way to celebrate America’s birthday!! We were invited to a friend’s house for the celebration and were asked to bring a side dish, so I thought who doesn’t like chips and salsa? This pineapple salsa was a huge hit (and may become margarita inspiration in the future!) If you wanted to get really fancy, you could scoop out half of the pineapple to use as a serving dish. I also baked up some tortilla chips for the leftovers, and they turned out great! Do you have a favorite party side dish that is your go-to? Happy (belated) 4^th!

Kelly

Pineapple Salsa and Baked Tortilla Chips

For the Salsa:

½ Pineapple, Cored and Chopped

1 Tomato, Chopped

2 Avocados, Cubed

2 Scallions, Chopped

½ – 1 Jalapeño, Finely Chopped with Seeds

Juice of 1 Lime

Salt and Pepper to taste

For the Chips:

Corn Tortillas (however many you need for your crowd)

Cooking Spray

Kosher Salt

Your favorite spice mixture

Preheat oven to 375°. Stack the tortillas and cut into quarters. Lay out in a single layer in baking sheets and spray with cooking spray. Season with salt and your seasoning mix. Turn the chips and repeat on other side. Place in the oven for 10-15 minutes, turning once. Allow to cool a few minutes before serving to finish the crisping process.

In a bowl combine the salsa ingredients and gently stir to combine. Allow to rest about 30 minutes before serving. Enjoy!