Sweet mango and creamy avocado tumble together with a bright hit of lime juice, sharp red onion, and a little jalapeño heat for balance. Fresh cilantro keeps every scoop tasting green and vibrant, while the diced fruit and avocado stay in distinct, chunky pieces rather than turning mushy. Alongside, oven-baked corn tortilla wedges crisp up with just a brush of olive oil and a pinch of salt, giving you a sturdy, crackly chip built for scooping. It's a naturally plant-based, colorful appetizer that's as good for a weeknight snack as it is for a party spread. This one's an easy, crowd-pleasing pick to keep in your vegan recipe rotation.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
