Pico de Gallo with Lime Chips

for the chips:
8 corn tortillas
olive oil
juice from 1 lime
2 tsp salt

for the pico de gallo:
1/2 medium white onion
1 cup water
1 large tomato
1/4 cup cilantro, chopped
1 jalapeno

Preheat oven to 350.
Mix the salt into the lime juice. 
Brush both sides of each tortilla with olive oil and the lime juice and salt mixture. 
Cut into fourths.
Arrange the chips in a single layer on a foil-lined baking sheet and bake for about 20 minutes, or until the chips are golden and crispy.
Finely chop the onion, and place in bowl of ice water; drain.
Chop the tomatoes and cilantro.
Remove the seeds from one half of the jalapeno, and finely chop.
Combine the onions, tomatoes, cilantro, and jalapeno, and stir together.
Refrigerate, then serve with the chips.