Sweet ripe mango and creamy avocado come together in big, chunky pieces, brightened with fresh lime juice, sharp red onion, and a good handful of cilantro for freshness in every bite. A minced jalapeño brings just enough heat to keep things interesting without overwhelming the fruit. Alongside, corn tortilla wedges are brushed with olive oil and baked until golden and crisp, giving you a sturdy, crunchy scoop for all that salsa. The whole thing comes together quickly, with the chips crisping in the oven while the salsa gets tossed together fresh. It's a naturally colorful, texture-packed snack that works great for an easy appetizer or party spread, and it fits neatly into a low-sodium approach when you skip the added salt and let the lime, cilantro, and jalapeño do the flavor work instead.
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Preheat the oven to 400°F (205°C). Stack the corn tortillas and cut them into 6 wedges each, like a pizza, to make 48 chips total.
Spread the tortilla wedges in a single layer across a large baking sheet — work in two batches if needed to avoid overlapping. Brush or drizzle with the olive oil and sprinkle with the 1/4 tsp fine salt.
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