This salsa is loaded with anti-inflammatory heavy hitters — black beans for fiber, sweet corn, juicy cherry tomatoes, and crisp bell pepper, all brightened with fresh lime juice and a punch of cilantro. A minced jalapeño and a dusting of cumin bring warmth without heaviness, and diced avocado folds in for a creamy finish loaded with good fats. The chips are baked, not fried, with just a light brush of olive oil and a pinch of salt, so they turn golden and crisp without excess grease. Every component here is whole-food and vegetable-forward, making this a genuinely satisfying, crunchy-meets-fresh snack that fits beautifully into an anti-inflammatory way of eating. It's easy to prep ahead, easy to share, and easy to feel good about scooping up bite after bite.
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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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