Preheat the oven to 400 degrees. Stack the tortillas and cut into 8 wedges. Place in a single layer on a baking sheet (will probably take 2 sheets). Spray with gluten-free cooking spray (or brush with oil). Sprinkle lightly with sea salt and bake for 10-15 minutes, or until tortillas are brown and crisp. Remove from oven and set aside.

Make the salsa. Cut the greens and root ends from the radishes and cut radishes in a ¼ inch dice. Place in a medium bowl. Cut cucumber into a ¼ inch dice and add to the cucumbers. Thinly slice the scallions and add to the vegetables.

Cut the chile in half and remove the seeds and white membrane, if desired. Mince and add to the bowl. Finely chop the cilantro and add.

Zest one lime and add the zest to the vegetables in the bowl. Juice the zested lime, and the other lime and stir the juice into the salsa. Taste for seasoning and add salt if desired, a large pinch should suffice.

Serve salsa immediately, or cover and refrigerate until ready to use. I like to make this at least an hour before I want to serve it to allow the flavors to meld.