Mango Salsa with Cinnamon Sugar Tortilla Chips (Gluten-Free)

Ingredients

• 2 each Mango (diced)
• 1/4 cup Red onion (finely chopped)
• 1/2 each Red bell pepper (diced)
• 1 each Jalapeño (seeded and minced)
• 1/4 cup Cilantro (chopped)
• 2 tbsp Lime juice
• 1/4 tsp Salt
• 8 each Corn tortillas
• 2 tbsp Sugar
• 1 tsp Cinnamon
• 1 tbsp Olive oil

Instructions

1. 1Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 2In a medium bowl, combine the 2 diced mangoes, 1/4 cup finely chopped red onion, 1/2 diced red bell pepper, 1 minced jalapeño (make sure it's seeded), and 1/4 cup chopped cilantro.
3. 3Pour in the 2 tablespoons of lime juice and add the 1/4 teaspoon of salt. Gently stir everything together until just combined.
4. 4Cut the 8 corn tortillas into 8 wedges each, like cutting a pizza. In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon.
5. 5Brush both sides of the tortilla wedges with the 1 tablespoon of olive oil. Sprinkle the cinnamon sugar mixture evenly over the oiled wedges.
6. 6Arrange the coated tortilla wedges in a single layer on the prepared baking sheet. Bake for 8 to 10 minutes, or until the chips are golden brown and feel crispy.
7. 7Serve the mango salsa immediately with the warm cinnamon sugar tortilla chips.

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