Red Meat Allergy Friendly Gluten Free Mango Avocado Salsa and Chips
Total time27 min
Prep time15 min
Cook time12 min
4.5(25)
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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.
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