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.
12 (6-inch) corn tortillas, each cut into 6 wedges
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)
How to Make It
Preheat oven to 425°.
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.
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.
This is an absolutely delicious and crowd pleasing recipe. I've made this for huge parties and small gatherings and everyone always asks for the recipe. We love cilantro so I actually triple it, but sometimes I pull some out with no cilantro since not everyone likes it. Be careful not to oversalt because most chips are salty and you have to take that into consideration. A must try!!!!
Who would think that something so simple could be so wonderful. I love this. The mix of the avocado and the mango coupled with the lime juice and a little bit of cilantro is a fabulous combo. I have already made this twice and will make it often.
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