Sweet, ripe mango and creamy avocado come together here in cubes that hold their shape, brightened with a generous hit of fresh lime juice and a kick of minced jalapeño. Red onion and cilantro add sharpness and freshness, while a touch of salt and black pepper keep the balance right without ever reaching for a spoonful of processed sweetener. The crunch comes from oven-baked corn tortilla wedges, brushed with olive oil and baked until golden, crisp, and sturdy enough to scoop up every bite. It's naturally bright and fruit-forward instead of syrupy, which makes it an easy, satisfying option to keep on hand when you're steering clear of added sugar. Whip up a batch for a weekend snack or a light appetizer — it comes together quickly and tastes like a fresh, sunny afternoon.
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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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