Crisp homemade tortilla chips meet a big bowl of fresh, chunky salsa in this easy make-at-home snack. Black beans, sweet corn, cherry tomatoes, red bell pepper, and red onion get tossed together with lime juice, cumin, and a good handful of cilantro for a bright, zippy bite in every scoop. A minced jalapeño brings just enough heat, and diced avocado folded in at the end adds a creamy contrast to all that crunch. The corn tortillas bake up golden and sturdy right in your own oven, so you know exactly what's going into every chip. Since everything here is built from whole vegetables, beans, and citrus rather than anything from a jar or bag, it's a naturally solid pick if you're watching added sugar. Serve it as a party spread or a weeknight snack — either way, it disappears fast.
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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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