Homemade Tortilla Chips and Peach Mango Salsa
Servings: 4
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Ingredients
Chips
- 4 Small thin corn tortillas
- Avocado oil or oil of choice
- Salt to taste
Peach Mango Salsa
- 1-1/2 cups Fresh tomatoes peeled and chopped
- 3 Ripe peaches peeled and chopped
- 1 Ripe mango peeled and chopped
- ¾ cup Red bell pepper chopped
- 1 cup Onions chopped
- ½ cup Cilantro chopped
- 2 to 4 tablespoons Jalapeno pepper seeded and chopped
- 3 Cloves garlic minced
- ¼ cup Tomato paste
- 1-1/2 teaspoons Apple cider vinegar
- 1 teaspoon Lemon juice
- ¼ cup Brown sugar
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1-1/4 teaspoons Salt
Instructions
Chips
- Cut the tortillas into forths
- lightly spray the air fryer basket with oil
- Layer the tortilla chips inside the air fryer basket. Its okay if they overlap slightly.
- Air fry at 330 °F for 6-8 minutes, turning chips halfway through cooking, or until they reach desired crispiness.
Peach Mango Salsa
- Remove the peels from the tomatoes by dropping them into boiling water for about a minute and then running them under cold water. The peels should come off easily.
- Peel and chop the tomatoes, peaches, mango and add to a medium size bowl.
- Chop the red bell pepper, the onions, Jalepeno, garlic and the cilantro and add to the bowl.
- In a separate small bowl, combine the tomato paste with the apple cider vinegar, lemon juice, sugar, basil, oregano, and salt. Stir well and then add to the larger bowl.
- Mix again and serve.
Notes
Chips: If you are worried about the chips blowing around during frying, take an air fryer accessory rack and place it on top of the chips.
Nutrition
Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0.3g | Sodium: 283mg | Fiber: 3g | Sugar: 19g