This bright, chunky salsa is all ripe mango, creamy avocado, and crisp red onion, brightened with fresh lime juice and a kick of minced jalapeño. Cilantro adds a fresh, herby lift while the fruit and avocado stay in distinct, tender pieces rather than turning mushy. Alongside it, sturdy corn tortilla wedges get baked with just olive oil and salt until golden and crackly-crisp, making a sturdy scoop for every bite. It's a naturally plant-based spread that comes together with pantry-friendly staples and no fuss. Whether you're serving it as an appetizer or a light snack, this one is a solid, crowd-pleasing pick for a vegetarian table.
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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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