Bright and crunchy, this snack pairs oven-baked corn tortilla wedges with a bold, fresh-tossed salsa that's loaded with black beans, sweet corn, juicy cherry tomatoes, and crisp red bell pepper. A squeeze of lime juice and a hit of cumin keep the flavors zesty and vibrant, while minced jalapeño and cilantro add just the right amount of kick. Olive oil brushed over the tortillas before baking gives the chips a satisfying crispness without any deep-frying involved. Diced avocado folded in at the end adds a creamy finish that balances all that acidity and spice beautifully. Built entirely from vegetables, legumes, whole grains, and good olive oil, this one lines up naturally with a Mediterranean way of eating. It's an easy make-ahead option for gatherings, and it keeps well in the fridge if you want to prep the salsa a day or two in advance.
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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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