Avocado-Mango Salsa with Roasted Corn Chips

Avocado provides more than half of the 158 milligrams of potassium in each serving of this snack, which is also a good source of fiber and monounsaturated fat.

Yield: 12 servings (serving size: about 3 tablespoons salsa and 6 chips)

Ingredients

• 12  (6-inch) corn tortillas, each cut into 6 wedges
• Cooking spray
• 1/4  teaspoon  kosher salt, divided
• 1 1/4  cups  chopped peeled avocado
• 1  cup  chopped peeled mango
• 1  tablespoon  finely chopped fresh cilantro
• 4  teaspoons  fresh lime juice
• Fresh cilantro sprigs (optional)

Preparation

Preheat oven to 425°.

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. Bake at 425° for 8 minutes or until crisp.

Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently. Garnish with cilantro sprigs, if desired. Let stand 10 minutes. Serve with chips.

Nutritional Information

Calories:

92 (30% from fat)

Fat:

3.1g (sat 0.5g,mono 1.7g,poly 0.6g)

Protein:

1.9g

Carbohydrate:

15.8g

Fiber:

2.4g

Cholesterol:

0.0mg

Iron:

0.6mg

Sodium:

83mg

Calcium:

49mg