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Kid Salsa Recipes for Berry or Black Bean Styles, and Chips

These winning farmers market-inspired snacks, created by southeast Michigan middle school students, are tasty, healthy options for summer or after school

Want a nibble that's under 300 calories and 15 minutes of kitchen time – and your kids can totally make? Here it is, says chef Johnny Prep of Bloomfield Hills. But the TV personality and kids' nutrition advocate can't take credit.

That goes to 23 talented tweens from Parker Middle School in Howell. Their recipes for two salsas – one raspberry/blueberry, the other corn/black bean – recently took top honors at one of Prep's popular Clash of the Cooking Crews events. This one was held at Henry Ford Hospital West Bloomfield.

Students got basic recipes, Prep says, and three months to overhaul them, meeting tight nutrition requirements and even making a video to sell them. "These kids really created some high-end things that are easy to make," says Prep, who's also a dad of three, ages 16-23. "There's just way too much junk (food) out there. It's inspirational to watch these kids and the creativity they're demonstrating."

The winners' creations, featuring farm-market fare, bested three other teams from nearby Bloomfield Hills, Waterford and Swartz Creek. "There're really fresh, healthy recipes that are beautiful," Prep says – complete with DIY chips. Try one or both (we've also included the kids' full-platter presentation, if you want to go the whole nine yards!).

Very Berry Salsa and Cinnamon Chips

Ingredients

Chips

  • 5 flour tortillas
  • 2 tsp. oil
  • 1 1/2 Tbsp. sugar
  • 1/2 Tbsp. cinnamon

Salsa

  • 5 strawberries
  • 2 oz. blueberries (plus 2 oz. for garnish)
  • 4 oz. raspberries
  • 1/2 cup pineapple, diced
  • pinch chili powder
  • pinch cayenne pepper

Directions

Chips

  1. Preheat oven to 400 F. Prepare two cookie sheets.
  2. Stack flour tortillas. With the pizza cutter or big knife, cut into eight pie-sliced wedges.
  3. In a small bowl, combine cinnamon and sugar.
  4. Add oil to large bowl. Toss tortilla triangles in oil. Divide tortilla triangles on cookie sheets. Sprinkle with cinnamon sugar.
  5. Bake for 10 minutes until crisp. Check often to prevent burning.

Salsa

  1. Remove stems from strawberries with small knife (or a huller, if you have one) and wash fruit. Puree berries in a food processor. Dice pineapple and add with its juice to berry salsa. Add seasonings.
  2. Taste and adjust seasoning if needed.
  3. Garnish salsa with blueberries. Serve in mason jar with chips.

 

Black Bean and Corn Salsa & Baked Corn Chips

Ingredients

Chips

  • 5 corn tortillas
  • 2 tsp. oil
  • 1/8 tsp. salt (use grinder)
  • 1/8 tsp. pepper (use grinder)
  • 1/2 tsp. granulated garlic

Salsa

  • 1/2 cup pineapple, diced
  • 1/2 red pepper, diced
  • 1/2 cup frozen corn kernels (rinsed and thawed)
  • 1/4 cup black beans (rinsed and drained)
  • 2 cloves garlic, minced
  • 2 Tbsp. orange juice
  • 1/4 cup cilantro, chopped (plus ¼ cup for garnish)
  • 1/8 tsp. chili powder
  • 1/2 tsp. oil

Directions

Chips

  1. Preheat oven to 400 F on speed bake or on convection. Prepare two cookie sheets.
  2. Stack corn tortillas. Cut with a large knife or pizza cutter into eight pie-shaped wedges.
  3. In a large bowl, add oil then chips and toss to coat evenly. Divide chips between cookie sheets. Sprinkle with salt, pepper and granulated garlic.
  4. Bake until crisp and golden brown; about 10 minutes. Check often to prevent burning.

Salsa

  1. Dice pineapple with a knife. Dice red pepper. Rinse beans and corn.
  2. Mince garlic.
  3. Combine all ingredients.
  4. Using a small scoop divide into a 4 to 5-ounce short mason jar. Garnish with cilantro. All salsa may be used.

 

Full Platter Presentation

  1. Place salsa jars in the center of long white platter (black bean to the left and fruit to the right).
  2. Place eight corn chips on the left side of BBC salsa and display eight cinnamon chips to the right of the fruit salsa.
  3. Clean plates with paper towels.

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