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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Ratings & Reviews

ESmith6's Review

ESmith6
April 27, 2013
Delicious! I only made the salsa and served it with baked tostitos. I will definitely make it again when I can get some good mangos.

HaleyDH's Review

emfilvdr
June 13, 2012
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!!!!

emfilvdr's Review

HaleyDH
May 16, 2011
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.