Gluten Free Pineapple Salsa and Chips
Sweet, bright, and just a little fiery, this pineapple salsa is the kind of thing you'll find yourself eating straight from the bowl before the chips even finish baking. The salsa comes together in minutes — just fresh pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of cumin — and the result is a punchy, tropical combination that feels like summer in every bite. The homemade baked chips are the real surprise here: corn tortillas brushed with olive oil and roasted at 400°F until golden and shatteringly crisp, no frying required. Store-bought chips can be a minefield of shared lines and ambiguous seasonings, so baking your own from plain corn tortillas keeps things clean and simple. Everything in this recipe is naturally free of gluten-containing grains, so there's no swapping or substituting needed — it just works as written. This makes a generous snack or starter for four, and the salsa keeps in the fridge for up to two days if you somehow have leftovers.
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Learn more →Ingredients
4 servings
For the chips
- 12 corn tortillas (6-inch)
- 2 tbsp olive oil
- ½ tsp kosher salt
For the salsa
- 2 cups fresh pineapple, finely diced (about ½ medium pineapple)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp kosher salt
- ¼ tsp ground cumin
Instructions
- 1
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.
- 2
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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