Avocado-Mango Salsa with Roasted Corn Chips

Avocado-Mango Salsa with Roasted Corn Chips
Photo by Randy Mayor


  • Cooking spray
  • ¼ teaspoon kosher salt, divided
  • 12 (6-inch) corn tortillas, each cut into 6 wedges
  • 1 ¼ cups chopped peeled avocado
  • 1 cup chopped peeled mango
  • 1 tablespoon finely chopped fresh cilantro
  • 4 teaspoons fresh lime juice
  • + 1 more ingredients
    • Fresh cilantro sprigs (optional)

Preheat oven to 425°. Arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Coat wedges with cooking spray; sprinkle 1/8 teaspoon salt evenly over wedges. Bake at 425° for 8 minutes or until crisp. Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilant...

View full recipe at My Recipes


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