Black Bean & Salmon Appetizer

8 Corn tortillas
16 ounces (1 cn)Corn black beans rinsed and drained
7 ounces (1 cn) pink salmon; w bones drained
2 tablespoons Safflower oil
1/4 cup Fresh lime juice
1/4 cup Fresh parsley chopped
1/2 teaspoon Onion powder
1/2 teaspoon Celery salt
3/4 teaspoon Ground cumin
3/4 teaspoon Garlic minced
1/2 teaspoon Lime zest grated
1/4 teaspoon Red pepper flakes dried
1/4 teaspoon Chili pepper

Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven until crisp, about 5 minutes. Combine the beans and salmon, flaking the salmon with a fork.
Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips.