Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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.

Maureen Callahan
Recipe by Cooking Light April 2005

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Randy Mayor

Recipe Summary

Yield:
12 servings (serving size: about 3 tablespoons salsa and 6 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

92 calories; calories from fat 30%; fat 3.1g; saturated fat 0.5g; mono fat 1.7g; poly fat 0.6g; protein 1.9g; carbohydrates 15.8g; fiber 2.4g; cholesterol 0mg; iron 0.6mg; sodium 83mg; calcium 49mg.
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