Sweet pineapple, sharp red onion, and a bright hit of lime juice come together in this fresh salsa, balanced with just enough jalapeño to keep things interesting and a whisper of cumin for warmth. Fresh cilantro adds a clean, herby finish that makes every scoop taste vibrant and light. The corn tortilla wedges are baked rather than fried, brushed lightly with olive oil and a touch of salt until they turn golden and crisp at the edges. It's a naturally colorful, produce-forward snack built on whole ingredients — nothing heavy, nothing fussy, just real food doing the work. This one fits easily into an anti-inflammatory way of eating, thanks to all that fresh fruit, herbs, and good olive oil. Serve it right away while the chips are at their crispiest, or make the salsa ahead and keep it chilled for a couple of days.
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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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