In a bowl mix chopped persimmons, chopped onions, chopped cilantro, lemon juice, paprika and salt and refrigerate until ready to serve.
In a bowl mix plain yogurt, lime zest, yogurt, salt in a bowl and refrigerate until ready to use.
Put the tortilla chips on a serving platter.
You can either dollop a small amount of yogurt on each tortilla (this could get messy) or use the sandwich bag technique. Transfer the yogurt mixture in a sandwich bag and cut a small piece at one of the corners of the bag and pipe the yogurt onto each chip. This made the dish mess-free and pretty.
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