Chips and salsa are a classic quick snack and a favorite snack in front of the TV, and in this version, fruit chips and flavorful mango salsa are a unique healthy alternative to the original. This recipe includes instructions for making baked apple chips or raw dehydrated pineapple chips. Both options are equally delicious.
Pineapple dissolves gallstones. Its highly acidic fruit acids and chemical compounds also easily enter the liver, acting as cleansing and dispersing mechanisms for degreasing substances to cleanse and expel the sticky, slimy residue, debris, and byproducts that can accumulate in the liver from a variety of pests. Pineapple can be astringent, so the bottom two-thirds are preferable for the sweetest and most balanced part of the fruit.
Mangoes cool down a toxic, overheated liver, calming it down to prevent the organ from going into spasm. The yellow to orange pigment in mangoes nourishes the liver lobules and strengthens the hepatocytes and Kupffer cells, allowing them to do their job freely. Mangoes also have a unique phytochemical compound that helps the liver’s immune system destroy pockets of bacteria that create liver abscesses. It helps prevent liver aging and cell death, while improving bile production. You can learn more about mangoes in our article “Mango – The “King of Fruits” .
Ingredients:
- 4 red apples or 1 pineapple;
- 2 cups diced mango;
- 1/2 cup red pepper, diced;
- 1/4 cup red onion, diced;
- 1/4 tsp finely chopped coriander;
- 1/4 tsp finely chopped basil;
- 2 tbsp. lime juice;
- 1 clove of garlic, crushed;
- 1/2 tsp. chili powder;
- 1/2 tbsp minced ripe jalapeno (optional).
Method of preparation:
To make baked apple crisps, preheat the oven to 90°C. Slice the apples into thin slices, no more than 0.5cm thick, and arrange them on two baking trays lined with baking paper. Bake the apple slices for 2 hours, then remove from the oven. The apple crisps will remain crispy as they cool.
To make raw pineapple chips, slice the pineapple into slices no thicker than 0.5 cm and arrange on two dehydrating trays. (Remember: use the sweet bottom 2/3 of the pineapple if you have a sensitive stomach.) Dehydrate at 40°C for about 16 hours. The time required will vary depending on how thickly the pineapple is sliced and how moist the medium is.
To make the salsa, combine the mango, red pepper, red onion, cilantro, basil, lime juice, garlic clove, and chili powder in a bowl and stir to combine. Add jalapenos to desired spiciness. Serve the salsa with apple or pineapple chips and enjoy!
Portion for 2 people.
