Dairy-Free Mango Habanero Salsa with Cinnamon Sugar Chips

Ingredients

• 2 Ripe mango, diced
• 0.5 Red bell pepper, diced
• 0.25 cup Red onion, finely diced
• 1 Habanero pepper, minced (remove seeds for less spice)
• 0.25 cup Cilantro, chopped
• 2 tablespoons Lime juice
• 0.25 teaspoon Salt
• 8 Corn tortillas
• 2 tablespoons Avocado oil
• 2 tablespoons Granulated sugar
• 1 teaspoon Ground cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 ripe mangoes (diced), 0.5 red bell pepper (diced), 0.25 cup red onion (finely diced), 1 habanero pepper (minced, seeds removed for less spice), 0.25 cup cilantro (chopped), 2 tablespoons lime juice, and 0.25 teaspoon salt. Mix everything together until well combined and set this bowl aside.
2. 2Preheat your oven to 175°C.
3. 3Take the 8 corn tortillas and cut each one into 6 wedges.
4. 4In a bowl, add the tortilla wedges and drizzle them with 2 tablespoons avocado oil. Toss the wedges gently to coat them evenly with the oil.
5. 5In a separate bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon until they are fully combined.
6. 6Sprinkle the cinnamon sugar mixture evenly over the oiled tortilla wedges. Toss them again lightly to ensure they are coated.
7. 7Arrange the coated tortilla wedges in a single layer on a baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until they are golden brown and crispy to the touch.
8. 8Serve the prepared mango habanero salsa with the freshly baked cinnamon sugar chips.

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