Crisp, golden tortilla wedges come straight out of the oven with just the right crunch, ready to scoop up a bright, chunky salsa built from juicy fresh pineapple, sharp red onion, and a good hit of minced jalapeño for heat. Cilantro and fresh lime juice keep everything tasting fresh and vibrant, while a touch of cumin adds warmth underneath the fruitiness. The chips bake up thin and sturdy — perfect for scooping without breaking — while the salsa comes together in one bowl with zero cooking required. It's an easy, produce-forward snack or appetizer that's naturally plant-based from top to bottom, making it a simple, satisfying choice for a vegan spread. Make the salsa ahead and bake the chips fresh for the best contrast of textures.
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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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