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Baked corn chips with guacamole and mango salsa
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
Description
Baked corn chips with guacamole and mango salsa
Ingredients
Scale
- 1 pack corn tortillas
guacamole
- 2 ripe avocados
- 1 handful cilantro, chopped
- 1/4 red onion, finely chopped
- juice 1/2 lime
- salt & pepper to taste
mango salsa
- 1 mango, cut into small cubes
- 1/2 red pepper, cut into small cubes
- 1 jalapeno, cut into small cubes
- 1/4 red onion, diced
- 1 small handful mint, chopped
- 1 small handful cilantro, chopped
- juice of 1/2 lime
- salt & pepper to taste
Instructions
- Preheat the oven to 425 degrees F.
- Cut the corn tortillas in half in all four directions to make small triangles. (I get 8 chips per tortilla)
- place the chips on a large baking sheet. Cook for 7-10 minutes, until golden brown.
- Remove the flesh from the avocado and mash in a bowl with a fork. Add the cilantro, onion, lime juice, salt, and pepper and mix until combined.
- To make the mango salsa mix the mango, red pepper, jalapeno, onion, mint, cilantro, lime, salt, and pepper together.
- Assemble your chips and dip in a bowl and serve.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 109
- Sugar: 3g
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
Such a great combo! The chips came out nice and crisp, and the mango salsa added such a fresh, slightly sweet twist to the guac. This made a fun little snack platter that felt way better than store-bought.