Nope, no baked tostitos, unfortunately.
They have corn (and other scary things) that aren't okay. You can have a little corn, once a month, but I'd try your best to avoid it...since you're making the salsa, why not leave it out! I'd substitute diced jicama...it won't add much flavor, but it'll add crunch and be very yummy!
Jicama might be hard to find in your area...so ask around. Otherwise, just up the other ingredients to make up for the lost corn.
Instead of the baked tostitos, you can make your own tortilla chips. Use WW tortillas (or whole spelt, kamut, etc.). Use a pizza cutter (or a knife) and cut them into triangles. For small ones, you'll make six triangles. Then spray them with Pam or brush with olive or canola oil, and sprinkle with salt and mexican seasonings. Bake in a 425 oven and watch carefully so they don't burn.
Personally, I'm not a huge fan of these, but I really enjoy pita bread cooked like that...so I stick with those. I served guacamole with pita triangles at a recent ladies night out and it was a huge hit...didn't have any left at the end!
Here's what I did:
Cut WW pitas into triangles using a pizza cutter--you get 6 triangles. If you want, you can separate them into two so you get 12, but I like them a little soft in the middle, so I don't. Brush them with canola oil and sprinkle with appropriate spices (I used a little cumin and a little chili powder with granulated garlic and Lawry's seasoning salt). Bake at 425 until golden. Another thing that's delicious is do the same, but use olive oil and minced garlic. It's amazing!
Enjoy your night!