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Avocado-Mango Salsa with Roasted Corn Chips

Randy Mayor
Yield 12 servings (serving size: about 3 tablespoons salsa and 6 chips)
Avocado provides more than half of the 158 milligrams of potassium in each serving of this snack, which is also a good source of fiber and monounsaturated fat.

Ingredients

  • 12 (6-inch) corn tortillas, each cut into 6 wedges
  • Cooking spray
  • 1/4 teaspoon kosher salt, divided
  • 1 1/4 cups chopped peeled avocado
  • 1 cup chopped peeled mango
  • 1 tablespoon finely chopped fresh cilantro
  • 4 teaspoons fresh lime juice
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 92
  • caloriesfromfat 30 %
  • fat 3.1 g
  • satfat 0.5 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 1.9 g
  • carbohydrate 15.8 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 83 mg
  • calcium 49 mg

How to Make It

  1. Preheat oven to 425°.

  2. Arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Coat wedges with cooking spray; sprinkle 1/8 teaspoon salt evenly over wedges. Bake at 425° for 8 minutes or until crisp.

  3. Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently. Garnish with cilantro sprigs, if desired. Let stand 10 minutes. Serve with chips.