Sweet, ripe mango and creamy avocado come together in a fresh, chunky salsa brightened with lime juice, minced jalapeño, and a handful of chopped cilantro — every bite balances cool and spicy, sweet and tangy. Crisp, oven-baked corn tortilla chips are tossed in olive oil and a touch of salt, then baked until golden and crackly, giving you a sturdy, flavorful scoop for every dip. Red onion adds a little bite, black pepper rounds things out, and a final squeeze of lime keeps the whole bowl tasting vibrant. It's a naturally colorful, plant-forward snack built on whole produce and good olive oil, which makes it an easy win if you're eating with inflammation in mind. Serve it as an appetizer, a party spread, or just a fridge-raid snack — either way, it disappears fast.
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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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