Spicy Mango Salsa With Baked Chili-Lime Tortilla Chips

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by | Updated: December 4th, 2016 | Read time: 1 minute

A snack is just a snack, unless you take the time to slice, dice and spice that mini-meal into something that not only satisfies hunger but actually makes your taste buds rejoice. Whether a fiesta’s in the works or your palate needs a pick-me-up on an ordinary day, this homemade mango salsa will get the party started. Skip the deep-fried chips and dunk in a healthier homemade version, made from baked corn tortillas seasoned with chili powder and lime.

Spicy Mango Salsa with Baked Chili-Lime Chips

Spicy Mango Salsa With Baked Chili-Lime Tortilla Chips

Prep time:
Chips – 5 minutes
Salsa – 5 minutes

Cook Time:
Chips – 12 minutes


Spicy Mango Salsa
Juice of 1 lime
2 mangoes, peeled, pitted and finely diced
1 cup quartered grape tomatoes
3 Tbsp. fresh cilantro leaves
1  small organic dried habañero pepper, stemmed and seeded
1  small white onion, finely chopped
1/8 tsp. sea salt

Canola oil spray
12 6-inch corn tortillas, cut into wedges
1/2 tsp. chili powder
2 Tbsp. lime juice
1/4 tsp. sea salt


  1. To make salsa, soak habañero pepper in hot water for 15 minutes to soften, then mince.
  2. In medium-sized bowl, combine pepper with tomato, onion and mango. Add cilantro, salt and lime juice, and toss to combine.
  3. Refrigerate salsa until ready to serve.
  4. To make chips, preheat oven to 350 degrees F. Spray baking sheet with canola oil spray.
  5. In small bowl, combine chili powder and lime juice; brush mixture on wedges.
  6. Bake chips for 12 minutes or until golden, flipping half way through.
  7. Sprinkle chips with salt and let cool before serving.