Avocado-Mango Salsa with Roasted Corn Chips

Here's a beautifully colorful and delicious appetizer. You can use store bought chips, but I think it's much tastier - not to mention healthier - to use fresh corn tortillas. If you do buy your chips at the store, double check the ingredient label to make sure they're vegan.

To do so, cut six, six-inch corn tortillas into six wedges each. Place on a baking sheet coated with cooking spray; coat with another layer of cooking spray and a sprinkling of salt, and bake at 425 degrees for about 8 minutes.

To make the salsa, chop up 1/2 cup avocado, 1/2 cup mango, a teaspoon and a half of cilantro, and combine in a bowl. Toss gently with two teaspoons of fresh-squeezed lime juice. Let stand about ten minutes before serving.

And I didn't have to make any changes in order for this recipe to be vegan!

3 tablespoons salsa and 6 chips will be about 100 calories.

Cost:
tortillas $0.89
avocado $2.50
mango $1.99
lime $0.50