Step 1

Preheat: Put racks in the upper- and lower-thirds of the oven; preheat to 350°F (177°F).

Step 2

Mix avocado "ceviche": In a medium bowl, whisk together lime juice, olive oil, and salt. Add the avocado, bell pepper, cucumber, corn, radish, onion, cilantro, and jalapeno. Toss gently to coat.

Step 3

Marinate "ceviche": Cover and transfer to the fridge. Let sit to marinate, for at least 15 minutes, stirring a couple times to make sure all vegetables are coated.

Step 4

Cut tortillas chips: Stack the tortillas. Make four cuts down the stack of tortillas, so each tortilla becomes 8 even pieces. Scatter over two parchment lined baking sheets.

Step 5

Season and bake chips: In a small bowl, whisk together grapeseed oil, lime juice, and lime zest. Brush the mixture over both sides of the chips. Sprinkle the tops evenly with ¼ teaspoon of the salt and ¼ teaspoon of the chili powder. Bake until the chips are golden brown, 10 to 12 minutes. Chips will continue to crisp as they cool.

Step 6

Serve: Taste chips and season with more salt and chili powder if you'd like. Serve with avocado "ceviche".