This healthy chips and salsa dip recipe is great to serve with our lean bean and beef chili recipe , or on its own at a summer barbeque.

The chips are baked instead of fried and the salsa has no added sugar whatsoever! It's great tasting and can be used as part of a fat burning diet.

Ingredients

• 200g cherry tomatoes, washed
• 1 quarter red onion, finely chopped
• Handful of coriander, chopped
• Half a fresh green chilli, finely chopped
• Handful of chopped jalapeno peppers
• Squeeze of lime juice

Method

1. Quarter the cherry tomatoes, finely chop the red onion and coriander and add to the food blender.
2. Add the chillies or jalapeno peppers, depending on preference.
3. Gently pulse in a food blender, turning the machine on and off only a couple of times.
4. Thoroughly strain the mixture through a collander for a thicker, chunkier salsa.
5. Meanwhile, chop tortilla wraps into eighths.
6. Place the segments top and tail on to a baking tray and bake for 4-5 minutes and 180c
7. Arrange and serve immediately.

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