Sweet, juicy pineapple gets tossed with sharp red onion, a bit of minced jalapeño, and fresh cilantro, then brightened with lime juice and a pinch of cumin for a salsa that's equal parts fruity and lively. It comes together in one bowl while the chips bake, so the timing here is genuinely easy to manage. Those chips are just corn tortillas cut into wedges, brushed with olive oil, and baked until golden and crisp at the edges — no frying required. The whole spread is snackable and colorful, perfect for setting out at a party or digging into solo on the couch. Since every component here is plant-based, this one's an easy win for a vegetarian spread, and it's simple enough to make again and again once pineapple season hits its peak.
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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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