To make skinny chips: Preheat the oven to 400°F.
Coat a baking sheet with olive oil cooking spray.
Spread the tortilla wedges evenly on the pan and coat lightly with cooking spray.
Sprinkle with salt and pepper and bake for 10 to 15 minutes until crispy.
Cool the chips for 5 minutes and serve with the salsa.
To make guacamole: Combine 1 teaspoon each of the cilantro, onion, and jalapeño with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl and mash together with the back of a spoon.
Add the avocados and gently mash them with a fork until they are somewhat smooth but still slightly chunky.
Fold in the remaining 1 teaspoon each cilantro, onion, and jalapeño, and salt and pepper to taste.
Squeeze in lime juice to taste.
Serve with the warm chips.