Fresh pineapple brings all the sweetness this salsa needs, no added sugar required, just juicy fruit balanced against sharp red onion, minced jalapeño, and a handful of chopped cilantro. A squeeze of lime juice and a pinch of cumin keep the flavors bright and a little smoky, while the crisp corn chips are baked in the oven with just olive oil and salt until golden at the edges. Every component here comes straight from real, whole ingredients, so it's an easy, satisfying snack when you're watching for added sugar. The salsa comes together in minutes and actually improves after a short rest in the fridge, making it a great make-ahead option for game day or a quick afternoon craving. Pair it with the warm, crunchy chips straight off the baking sheet for the best texture contrast.
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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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