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

Level

Easy

Yields

4 servings

Cost

£1.49

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

The Method

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.

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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.

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