This bright, sunny salsa pairs juicy diced pineapple with sharp red onion, minced jalapeño, and fresh cilantro, all brightened with a squeeze of lime juice and a touch of cumin for warmth. The chips are simply corn tortillas cut into wedges, brushed with olive oil, and baked until golden and crisp — no frying, no fuss, just a light crunch that holds up well against the juicy salsa. Olive oil brings a heart-healthy backbone to the whole dish, echoing the kind of good fats that anchor this way of eating. Fresh produce does all the heavy lifting here: the pineapple turns syrupy-sweet in the oven's warmth, the onion and jalapeño add bite, and the lime keeps everything tasting vibrant rather than heavy. It's a naturally plant-forward snack or appetizer, built on whole ingredients with nothing overly processed weighing it down. Whether you're serving it at a summer gathering or just want a lighter way to snack, this one fits easily into a Mediterranean-style spread.
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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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