Avocado-Mango Salsa with Roasted Corn Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
12 (6-inch) corn tortillas, each cut into 6 wedges |
cooking spray |
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) |
Directions:
1. Preheat oven to 425°.
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.
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.
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