Ripe mango and creamy avocado come together in this bright, chunky salsa, balanced with red onion, jalapeño, and a generous handful of fresh cilantro. A big squeeze of lime juice keeps everything vibrant and prevents the avocado from browning, while a gentle fold preserves those distinct, juicy pieces instead of turning it into a mash. The crispy corn tortilla chips are baked, not fried, brushed lightly with olive oil and a touch of salt until golden and crackly at the edges. It's a fresh, produce-forward combination built on good olive oil, ripe fruit, and simple seasoning rather than anything heavily processed. This kind of light, plant-heavy snacking is exactly what makes for an easy fit on a Mediterranean-style table. Serve it with extra lime wedges and dig in while the chips are still warm.
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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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