Gluten Free Mango Avocado Salsa and Chips
This is the kind of snack spread that disappears before you even sit down — sweet mango, buttery avocado, a little heat from jalapeño, and a bright hit of fresh lime all folded together into something that tastes way more impressive than the effort involved. The chips are made entirely from corn tortillas brushed with olive oil and baked until golden and crisp, which means you're working with naturally wheat-free ingredients from start to finish — no specialty flours or hard-to-find substitutes needed. Store-bought chip bags can be a minefield of shared lines and ambiguous labeling, so baking your own at home is a genuinely satisfying workaround that also tastes fresher. The salsa comes together while the chips are in the oven, so the whole thing is on the table in well under half an hour. A gentle fold keeps the avocado in clean, distinct pieces rather than turning the whole bowl into guacamole — that texture contrast with the crunchy chips is everything. Serves four, though you may want to double the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chips
- 8 corn tortillas (6-inch)
- 2 tbsp olive oil
- ¼ tsp fine salt
For the salsa
- 2 ripe mangoes, peeled and diced into ½-inch pieces (about 2 cups)
- 2 ripe avocados, pitted and diced into ½-inch pieces
- ¼ cup red onion, finely diced
- 1 jalapeño, seeds removed and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ tsp fine salt, plus more to taste
- ¼ tsp ground black pepper
For serving
- lime wedges, for serving (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!