Sweet, juicy pineapple gets diced up with red onion, minced jalapeño, and a generous handful of fresh cilantro, then brightened with a good squeeze of lime juice and a touch of cumin for warmth. It's a fresh, chunky salsa that balances heat and sweetness in every bite, and it pairs beautifully with crisp, oven-baked tortilla chips made from scratch. Corn tortillas are cut into wedges, brushed with olive oil, and baked until golden at the edges — no deep fryer needed, just a hot oven and a few minutes of patience. The result is a light, crunchy chip sturdy enough to scoop up all that juicy salsa without falling apart. Since you're building both components yourself, this one's easy to keep dialed in for an added salt kitchen, right down to how much seasoning goes into each part. It's a great make-ahead snack too, since the salsa holds well in the fridge for a couple of days while the chips stay crisp on the counter.
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Preheat the oven to 400°F (205°C). Stack the corn tortillas and cut them into 6 wedges each, like a pizza, to make chips.
Spread the tortilla wedges in a single layer across a large baking sheet. Brush or drizzle with the olive oil and sprinkle with the 1/2 tsp kosher salt, turning the wedges to coat both sides.
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