In a large bowl, combine the diced tomatoes, finely diced white onion, minced jalapeño peppers, and chopped cilantro.

Drizzle the fresh lime juice over the mixture and sprinkle with salt. Toss gently to combine all ingredients evenly.

Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes to allow flavors to meld.

Preheat the oven to 375 degrees Fahrenheit. Toss the corn tortilla wedges with vegetable oil and spread them in a single layer on a baking sheet.

Bake the chips for 12 to 15 minutes until golden brown and crispy, then serve immediately with the chilled tomato dip.