Mango Salsa with Baked Gluten-Free Tortilla Chips – Mikey’s LLC. Skip to content

mango salsa with gluten-free tortilla chips


  • 1 package Mikey’s Gluten-Free Cassava Tortillas
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 ripe mangos
  • 2 avocados
  • ½ of a large red onion
  • 1 jalapeño
  • 1/3 cup cilantro, finely chopped
  • Juice from 1 lime


  1. Heat oven to 350 F.
  2. Using a sharp knife or kitchen shears, cut each tortilla into six triangles each.
  3. Use a basting brush to brush both sides of the tortilla pieces with olive oil. 
  4. Arrange chips in a single layer on a baking sheet and sprinkle with salt and pepper.
  5. Bake for 18-20 minutes until golden brown.
  6. While chips bake, dice mangos, avocados and red onion. Remove seeds and ribs from jalapeño. 
  7. Toss ingredients in a bowl with chopped cilantro and lime juice. Refrigerate until ready to serve.
  8. Allow chips to cool before serving with salsa.