Avocado-Mango Salsa with Roasted Corn Chips

Ingredients

• 1.3 cups avocado peeled chopped
• 12 6-inch corn tortillas cut into 6 wedges ()
• 1 tablespoon cilantro leaves fresh finely chopped
• 0.3 teaspoon kosher salt divided
• 4 teaspoons juice of lime fresh
• 1 cup mangos peeled chopped

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 42
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.
3. Bake at 425 for 8 minutes or until crisp.
4. Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently.
5. Garnish with cilantro sprigs, if desired.
6. Let stand 10 minutes.
7. Serve with chips.