Crisp, oven-baked tortilla chips meet a vibrant black bean and corn salsa loaded with juicy cherry tomatoes, crunchy red bell pepper, and a bright kick of lime and jalapeño. Fresh cilantro and a touch of cumin keep the flavors lively, while diced avocado folded in at the end adds a rich, creamy finish. Baking the tortilla wedges yourself means you get that perfect golden crunch without any deep-frying involved, and the whole thing comes together with simple pantry staples and fresh produce. It's a colorful, plant-packed dish that's easy to make ahead, easy to share, and naturally fits right into a vegetarian spread. Whether it's game day or a weeknight snack, this one delivers big flavor in every scoop.
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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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