Gluten Free Black Bean Corn Salsa and Chips
Corn tortillas are naturally wheat-free, which makes them the perfect foundation for homemade baked chips that are genuinely crispy and satisfying — no specialty flour blends or hard-to-find substitutes required. A quick brush of olive oil and a sprinkle of kosher salt is all it takes before they go into a 400°F oven, where they turn golden and crunchy in about 15 minutes. The salsa is where things really come alive: black beans, sweet corn, juicy cherry tomatoes, red bell pepper, jalapeño, and fresh cilantro all get tossed together with lime juice and cumin for a bowl that's bright, a little smoky, and seriously addictive. A handful of diced avocado stirred in at the end adds a creamy richness that ties everything together beautifully. Store-bought chip options can be a minefield of shared lines and ambiguous labeling, so making your own from simple corn tortillas is both the safer and the tastier move. This recipe serves six, making it an easy crowd-pleaser for game days, backyard gatherings, or a casual weeknight snack spread. The salsa can even be prepped a couple of hours ahead, so there's very little standing between you and a genuinely great appetizer.
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Learn more →Ingredients
6 servings
For the chips
- 12 corn tortillas (6-inch), cut into 6 wedges each
- 2 tbsp olive oil
- ½ tsp kosher salt
For the salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups frozen corn, thawed, or 2 ears fresh corn, kernels cut off
- 1 cup cherry tomatoes, quartered
- ½ red bell pepper, finely diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 avocado, diced (optional)
Instructions
- 1
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.
- 2
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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