Crisp, oven-baked tortilla wedges pair perfectly with a vibrant black bean and corn salsa loaded with juicy cherry tomatoes, crunchy red bell pepper, and a good hit of fresh lime juice. Cumin brings warmth to the mix, while minced jalapeño and cilantro add brightness and a little heat in every scoop. The chips bake up golden and sturdy enough to hold generous helpings of salsa without breaking apart, and folding in diced avocado right before serving gives the whole dish a creamy finish. It's an easy make-ahead option for parties or weeknight snacking, since the salsa keeps well in the fridge for a couple of days. This one is a great fit for an added salt free kitchen, letting the natural flavors of corn, lime, and fresh herbs really shine through.
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Preheat the oven to 400°F (205°C). Arrange the tortilla wedges in a single layer across two baking sheets, making sure the pieces do not overlap.
Brush or drizzle the tortilla wedges with the olive oil and sprinkle evenly with the 1/2 tsp kosher salt. Bake for 12–15 minutes, rotating the pans halfway through, until the chips are golden at the edges and crisp throughout. Transfer to a wire rack or spread on a clean surface to cool — they will continue to firm up as they cool.
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