Spicy Mango Salsa & Baked Cinnamon Tortilla Chips

A sweet, spicy, and crunchy Mexican snack perfect for an afternoon treat or appetizer.

Prep Time

20 minutes

Total Time

35 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.49/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2mediumRipe Mango(Diced into small pieces)

£2.50

0.3cupRed Onion(Finely diced)

£0.15

0.5cupRed Bell Pepper(Finely diced)

£0.40

0.5smallJalapeño(Seeded and finely minced (more or less to taste))

£0.20

0.3cupCilantro(Chopped)

£0.50

2tablespoonsLime Juice(Freshly squeezed)

£0.25

0.3teaspoonSalt(Or to taste)

£0.01

8Corn Tortillas

£1.50

2tablespoonsCoconut Oil (or melted butter)(Melted)

£0.30

1teaspoonCinnamon

£0.10

2tablespoonsSugar

£0.05

Total Cost

£5.96

£1.49 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Prepare the Mango Salsa: In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt. Stir well and set aside to let the flavors meld.
3.
Prepare the Tortilla Chips: Cut each corn tortilla into 6 wedges.
4.
In a small bowl, combine melted coconut oil (or butter), cinnamon, and sugar.
5.
Brush both sides of each tortilla wedge with the cinnamon-sugar mixture.
6.
Arrange the tortilla wedges in a single layer on a baking sheet.
7.
Bake for 12-15 minutes, or until golden brown and crispy. Watch carefully to prevent burning.
8.
Let the chips cool slightly before serving.
9.
Serve the warm cinnamon tortilla chips with the mango salsa.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (200g)

365 kcal / 1527 kJ

Carbs

60g

23% of RDA

Fat

13g

19% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

32 g

36% of RDA

Sodium

210 mg

9% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a milder salsa, remove the seeds and membranes from the jalapeño.

Adjust the amount of jalapeño to your desired spice level.

You can substitute the coconut oil with melted butter for a richer flavor.

Store leftover salsa in an airtight container in the refrigerator for up to 2 days. The chips are best eaten fresh.

Cooking Equipment

Oven

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...