These baked corn chips with guacamole and mango salsa make a quick, easy and healthy appetizer or snack! 

Baked corn chips with guacamole and mango salsa
I can’t believe its taken me this long to make these baked corn chips with guacamole and mango salsa. into a recipe post. It’s probably because they’re so simple that I never even considered it a recipe! The corn chips themselves only require one ingredient. (Yup, you heard me…just one.) They’re the simplest foolproof and healthiest tortilla chips you’ll ever have!

Baked corn chips with guacamole and mango salsa

I make these all the time for snacks. All you need is a pack of corn tortillas and your ready to go! You can make up a big batch and store them in a bag for a couple weeks too. (If they last that long…mine never do.)

I’ve included two of my favourite dips I love to eat with these tortilla chips, guacamole and mango salsa. Both of which are also made with simple & fresh ingredients, and no added oil. Feel free to enjoy these baked corn chips with some classic salsa or any other dip you love!

Baked corn chips with guacamole and mango salsa

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked corn chips with guacamole and mango salsa

  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Mexican


Baked corn chips with guacamole and mango salsa


  • 1 pack corn tortillas


  • 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


  1. Preheat the oven to 425 degrees F.
  2. Cut the corn tortillas in half in all four directions to make small triangles. (I get 8 chips per tortilla)
  3. place the chips on a large baking sheet. Cook for 7-10 minutes, until golden brown.
  4. 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.
  5. To make the mango salsa mix the mango, red pepper, jalapeno, onion, mint, cilantro, lime, salt, and pepper together.
  6. Assemble your chips and dip in a bowl and serve.


  • Serving Size: 1/4 recipe
  • Calories: 109
  • Sugar: 3g
  • Fat: 1g
  • Saturated Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 3g

Keywords: Baked corn chips, guacamole and mango salsa, how to make guacamole oil-free baked tortilla chips are a healthy snack or appetizer! Made with 2 dips on the side: guacamole and mango salsa!