Are you looking for a healthy snack? Let me recommend this mango salsa and baked tortilla chip combo. I’ve tried baked tortilla chips before, but they’ve never been as tasty as these.
Cut them into six chip-size pieces, pop them in the oven and in 8 minutes you’ll be crunching to your heart’s delight. Or, you could use these handy microwavable chip makers. These chips were even great without added salt.
And, you can’t beat the price compared to purchased chips. The mango salsa is a perfect complement to these crispy chips.
These chips were even great without added salt. And, you can’t beat the price compared to purchased chips. The mango salsa is a perfect complement to these crispy chips.
Pair these other plant-based recipes on your appetizer menu:
- Kale Chips
- Kale Citrus Guacamole
- Oil-Free Potato, Yam or Tortilla Chips
- Roasted Carrot and Garlic Hummus
- Chili Cheese Dip
Not one for spicy foods? No worries, as you can substitute the jalepeno for pablano or sweet yellow bell pepper. Both offer the pepper flavor, but only mild heat and pairs nicely with the mango still.
Add some lime zest for an extra fresh layer of flavor. And, if you are unable to find mango, papaya can be used instead. This salsa would be delish over some black bean tacos!
This salsa travels well so it’s perfect to pack for a picnic. If kept refrigerated, it should last between 5-7 days.
If you’re feeling creative you can add some fresh pineapple to the salsa also but use sparingly as pineapple has a higher calorie content. But if you’re taking it to somewhere like the beach, it won’t be a problem because you’ll likely burn those calories off.
Another cool thing to try to give your salsa an elevated flavor is grill the fruit. Try grilling the mango, either on an indoor grill – like in this video or on an outdoor grill during BBQ season. You can add some paprika and maybe even some chipotle seasoning to the grilled mango for an added mild spice.
- Place in a single on the chip maker.
- Microwave for about 4 minutes or until crisp.
I’d love to hear your feedback in the comments below for this Mango Salsa! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
- 1 package corn tortillas , Food For Life sprouted corn tortillas
- 1 large mango peeled and diced
- 1/2 cup diced cucumber peeled
- 1 tbsp Jalapeño finely chopped
- 1/3 cup red pepper diced
- 1/3 cup red onion diced
- 1 tbsp lime juice
- 1/3 cup cilantro roughly chopped
- salt and black pepper
For the tortilla chips:
- Preheat the oven to 375°. Stack about 4 tortillas at a time on your cutting board and cut in half. Then cut each half into thirds. Place the chips on a baking sheet. If you’d like to add salt, first mist them with a spray bottle filled with water and then add the salt. Sometimes the chips are a little moist and you can salt them without misting.
- Place in the oven for about 7-10 minutes or until they are pretty crispy and starting to turn golden.
- Microwave option: Place in a single layer on a plate. Microwave for about 4 minutes or until crisp.
- Season with salt and pepper to taste.
For the Mango Salsa:
- Combine the mango, cucumber, jalapeño, red onion, lime juice and cilantro and mix well