Pomegranate-Avocado Salsa with Spiced Chips

By beazus

This jewel-toned dip makes the most of seasonal fruit. If you can't find clementines, substitute tangerines. Bake the chips up to a day ahead, and store at room temperature in a zip-top plastic bag. You can also prepare the salsa, minus the avocado mixture, a day ahead. Stir in the mixture shortly before serving to keep the avocado green.

Ingredients

• Chips:
• 1 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 12 (6-inch) corn tortillas, each cut into 8 wedges
• Cooking spray
• Salsa:
• 1 1/3 cups diced peeled avocado (about 2 avocados)
• 3 tablespoons fresh lime juice
• 2 cups clementine sections (about 6 clementines)
• 1 cup pomegranate seeds (about 1 medium pomegranate)
• 1/2 cup thinly sliced green onions
• 1/2 cup minced fresh cilantro
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1 jalapeño pepper, seeded and minced

Details

Servings 1
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 500°.

To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray.

Bake at 500° for 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.

To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine.

Serve salsa with chips.