Asian Salsa with Won Ton Chips

Serves 4 - 6

For the Chips:

12 won ton wrappers, cut diagonally into halves
1/2 teaspoon garlic salt
1/8 teaspoon powdered ginger

For the Asian Salsa:

1 cup English cucumber, small dice
1/2 cup red bell pepper, small dice
1/2 cup green bell pepper, small dice
1/2 cup scallions, thinly sliced
1/3 cup fresh cilantro, coarsely chopped
3 tablespoons soy sauce
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper

For the chips, coat each won ton half lightly with nonstick cooking spray and sprinkle with the garlic salt and ginger. Arrange the won ton halves in a single layer on a baking sheet. Bake at 375 degrees for 4 to 6 minutes or until light brown and crisp, turning halfway through the baking process. Remove to a wire rack to cool.

For the salsa, combine the cucumber, bell peppers, scallions, cilantro, soy sauce, garlic, ginger, vinegar, sesame oil and red pepper in a bowl and mix well. Chill, covered, until serving time. Serve with the chips.